Ingredients

• 5 free-range egg whites
• 275g/9¾oz caster sugar
• plus extra for dusting
• 50g/1¾oz flaked almonds
• 600ml/20fl oz double cream
• 100g/3½oz raspberries
• 2 tbsp heather honey
• 50g/1¾oz strawberries
• cut in half
• 50g/1¾oz blackberries
• 50g/1¾oz raspberries
• 1 tbsp heather honey
• sprigs of heather
• to decorate (optional)
• icing sugar
• for dusting

Directions

• Preheat the oven to 180C/350F/Gas 4 and line a 23x33cm/9x13in Swiss roll tin with baking parchment.
• In a large bowl
• whisk the egg whites using an electric hand whisk until stiff peaks form when the whisk is removed. Gradually add the sugar
• a spoonful at a time. Whisk until very stiff and glossy and all the sugar has been added.
• Spoon the mixture into the prepared tin and smooth the surface. Sprinkle with almonds. Place the tin in the preheated oven and bake for eight minutes
• or until golden-brown. Lower the temperature to 160C/325F/Gas 3 and bake for a further 15 minutes
• or until crisp.
• Remove from the oven and turn out
• almond-side down
• onto a sheet of non-stick baking paper dusted with caster sugar. Remove the baking parchment from the base of the cooked meringue and allow to cool.
• For the filling
• put the cream and raspberries in a bowl and lightly whip. Spread evenly over the meringue and spoon over the heather honey and most of the blackberries and strawberries. Starting at the long end
• roll up the meringue using the paper to help you.
• Decorate the top of the roulade with the reserved berries
• heather honey
• sprigs of heather (if using) and a dusting of icing sugar.