Berry prosecco roulade - The Jewish Chronicle

A delicious dessert that uses fresh or frozen berries. Make it without the prosecco if you prefer — you can simply leave it out. Leftovers if any can be frozen — once decorated, slice and freeze in an airtight container for up to 3 months.

Prep: 15 minutes + soaking time

Cook: 25 – 20 minutes

Serves 8

Ingredients

150g berries (raspberries, strawberries, blueberries, blackberries) defrosted if frozen

120ml prosecco, plus an extra 2 tbsp for the cream

For the meringue:

4 large egg whites

225g caster sugar

1 tsp white wine vinegar

1 tsp cornflour

50g ground almonds

45g flaked almonds

For the filling

300ml double cream

50g icing sugar, plus extra to finish

3 tbsp prosecco

Method:

Place the berries in a small bowl and add the prosecco, then leave to soak for 2–3 hours or overnight – the longer you leave them, the stronger the prosecco flavour will be.
Preheat the oven to 170°C fan/190°C. Line a Swiss roll tin (33 x 23cm) with non-stick baking parchment.
In a large mixing bowl, whisk the egg whites to fairly stiff peaks, then gradually add the sugar while still whisking – I prefer to use an electric hand mixer for this. It should become thick and glossy. Next, fold through the vinegar, cornflour and ground almonds, using a silicone spatula, before carefully spooning it into the prepared tin. Spread into an even layer, then sprinkle the flaked almonds evenly over the top.
Bake for 25 – 30 minutes until golden, risen and fairly firm to the touch. Remove from the oven and invert the meringue onto another sheet of non-stick baking parchment. Leave to cool for about 10 minutes.
Meanwhile, make the filling. In a large mixing bowl, whip the cream with the icing sugar and gradually add the prosecco – again, I use an electric hand mixer for this. Whip until thick but try not to over-whip.
Drain the berries (be sure to enjoy the prosecco they were soaking in!) and chop any larger ones, then fold two-thirds of the berries through the whipped cream, using a silicone spatula.
Spread a layer of the whipped cream onto the meringue and then roll the meringue up carefully from a short side, using the baking parchment beneath to help you. It will crack as you go; this is normal and exactly what you want to happen.
Decorate with a dusting of icing sugar and the remaining berries.

Recipe adapted from: Gluten Free Christmas! (Quadrille)

Recipe first published in the JC December 29 2023

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