Summer berry and heather honey meringue roulade recipe
 Rolling a roulade can be tricky but, have no fear, a generous dusting of icing sugar will cover up any imperfections. Equipment and preparation: for this recipe you will need a 23x33cm/9x13in Swiss roll tin. 5 free-range egg whites275g/9¾oz caster sugar, plus extra for dusting50g/1¾oz flaked almonds 5 free-range egg whites 275g/9¾oz caster sugar, plus extra for dusting 50g/1¾oz flaked almonds 600ml/20fl oz double cream100g/3½oz raspberries2 tbsp heather honey 600ml/20fl oz double cream 100g/3½oz raspberries 2 tbsp heather honey 50g/1¾oz strawberries, cut in half50g/1¾oz blackberries50g/1¾oz raspberries1 tbsp heather honeysprigs of heather, to decorate (optional)icing sugar, for dusting 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 Method 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. Preheat the oven to 180C/350F/Gas 4 and line a 23x33cm/9x13in Swiss roll tin with baking parchment. 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. 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. 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. 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. 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. Decorate the top of the roulade with the reserved berries, heather honey, sprigs of heather (if using) and a dusting of icing sugar.