Ingredients
Meringue
Method
1.In a bowl on the bench, marinate berries in the wine and icing sugar for at least 30 minutes. Preheat oven to 160°C and line a large baking sheet with baking paper.
2.Place egg whites, cream of tartar and vinegar in a stand mixer (or use a large bowl and electric beaters).
3.Whip egg whites on medium low speed until foamy with soft peaks and very small bubbles (about 2-3 minutes).
4.Increase speed to medium and continue beating while adding sugar, a few tablespoons at a time, until thick and white (about 6-8 minutes); reserve the last 2 Tbsp sugar.
5.Combine the last 2 Tbsp of sugar with the cornflour. Reduce speed and slowly mix into the meringue.
6.Pile the meringue onto the lined baking sheet and spread out evenly to make a rectangle about 35cm x 28cm. Sprinkle with the flaked almonds.
7.Bake for 16 minutes then turn the tray around and cook for a further 8-10 minutes until puffed and lightly toasted.
8.Cool for 2 minutes then invert onto a sheet of baking paper lightly dusted in icing sugar. Peel off top sheet.
9.Leave to cool completely (about 15 minutes).
10.Whisk the crème fraîche, Greek yoghurt, mixed spice and second measure of icing sugar until thick and smooth. It should be thick enough to spoon into dollops.
11.Spread the meringue base generously with the crème fraîche mixture then spoon over three-quarters of the drained berries (reserve the juice).
12.Carefully lift the baking paper along the longest edge and roll the meringue up to enclose the filling. Wrap in foil and chill in the fridge for at least 2 hours.
13.Unwrap and transfer to a serving tray, dust with icing sugar and serve with remaining berries and juice. (If you want to make this the day before or earlier, freeze the foil-wrapped roll, then thaw in the fridge for 1 hour before serving – it’s actually lovely served slightly frozen as the cream becomes like ice cream.)
