Raspberry and Amoretto Roulade

Preparation 20 mins. Cook 20 mins.
1tsp. cornflour
1tsp. almond essence
1tsp. white wine vinegar
4 med. egg whites
15og/5ozs. caster sugar
73g/3ozs. flaked almonds, toasted and finely chopped

FILLING.

400g/14ozs raspberries, thawed if frozen.
5og/2ozs. caster sugar
300ml/1/2 pint double cream
3tbsp. Amaretto liqueur
40g/1 and a half ozs. amoretti biscs. crushed

1. Preheat oven to 170C/Fan 150C/Gas Mark 3. Grease and line a 23X33cm/9X13in Swiss roll tin with baking parchment. Mix cornflour, almond essence and vinegar to make a smooth paste.
2. Place egg whites in a lg. grease-free bowl. Whisk with an electric whisk until stiff peaks form. Continue to whisk adding sugar a little at a time.
3. Add cornflour paste with last addition. Whisk until mixture is stiff and glossy.
4. Fold two-thirds of the almonds into mixture. Spoon mixture into a tin and level the surface. Scatter over remaining almonds. Bake for 20 mins until golden.
5. Cool.

FILLING.

6. Reserve 175g/6ozs raspberries. Place remainder in a food processor with half the sugar, blend until smooth. Sieve to remove pips.
7. Whip cream, Amaretto and remaining sugar until it just forms soft peaks.
8. Fold in one third of the raspberry sauce,
9. Turn roulade out on to a clean sheet of baking parchment. Spread cream over roulade; scatter over remaining raspberries and amoretti. Roll up roulade.
10. Serve sliced with the remaining raspberry sauce.