Cook: 7 - 9 minutes

Serves: 8

What’s more English than a Swiss roll filled with seasonal berries? We’ve given it a Middle Eastern twist with citrus zest and by adding labneh to the whipped cream. Mini meringues give the feel of an Eton-mess.

Method:

Preheat oven to 175°C (fan). Line a 30cm x 20cm tin with baking parchment and lightly grease the paper.
In the bowl of a standing mixer or with electric beaters, beat the eggs with a pinch of salt on high speed for 3 minutes, until they are lightly frothy. Gradually add the sugar (a tablespoon at a time) while mixing on high and continue mixing on high until the mixture is frothy, glossy and thick.
Stop the mixer, sift in the flour and baking powder, and gently fold in together. Finally, gently fold in the zest.

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Ingredients

Name: Summer berry labneh roulade
Prep time: 20 min
Cook time: 7 min
Yield: 8
Ingredients: For the roulade:; 3 large eggs (at room temperature); 100g caster sugar; 100g plain flour; ½ tsp baking powder; Zest of ½ orange; Zest of ½ lemon; For the mousse filling:; 450g labneh (store bought or better – home made); 300ml double cream; 90g caster sugar; Zest of one orange For assembly:; Mini meringues (about a handful) shop-bought are perfectly fine; 150g – 200g fresh berries (a mixture of strawberries, raspberries, blackberries or one type); 2 tbsp icing sugar plus 1 tsp to serve

For the roulade:
3 large eggs (at room temperature)
100g caster sugar
100g plain flour
½ tsp baking powder
Zest of ½ orange
Zest of ½ lemon

For the mousse filling:
450g labneh (store bought or better – home made)
300ml double cream
90g caster sugar
Zest of one orange

For assembly:
Mini meringues (about a handful) shop-bought are perfectly fine
150g – 200g fresh berries (a mixture of strawberries, raspberries, blackberries or one type)
2 tbsp icing sugar plus 1 tsp to serve