Denise says:

  • This is a delicious ‘dairy’ dessert that makes an impressive alternative to cheesecake at Shavuot.
  • It is also perfect pudding for gluten free guests or use potato flour and enjoy at Passover too.  When the fruits are not in season, frozen, defrosted and drained work well or even use a mixture of both.
  • Preparation Time:  20 minutes
  • Cooking Time: 30 minutes
  • Serves: 10- 12 people


  • 4 large egg whites
  • 225g caster sugar
  • Pinch of salt
  • ~
  • 1 ½ level tsp cornflour
  • 1 teaspoon white wine vinegar
  • 1 teaspoon vanilla extract
  • Filling
  • Icing sugar, to dust
  • 300g fat-free Greek yogurt/mascarpone cheese or non-dairy whipping cream – whisked until thick
  • 1 teaspoon vanilla essence
  • 250g blueberries/ black currants/ blackberries/ pitted cherries/ strawberries
  • Icing sugar
  • Garnish: A selection of berries and sprigs of mint


  1. Preheat the oven to 150C/ gas 2/fan 130C.
  2. Line a 38cm x 26cm swiss roll tin with non-stick baking parchment.
  3. Beat the egg whites and pinch of salt with an electric whisk until frothy and doubled in bulk.
  4. Slowly whisk in the caster sugar until thick and shiny.
  5. Mix the cornflour, vinegar and vanilla extract, then whisk into the egg whites.
  6. Spoon into the tin and level the surface carefully, so you don’t push out the air.
  7. Bake for 30 minutes until the meringue surface is just firm.
  8. Remove from the oven and leave to cool for about 10 minutes.
  9. Dust another sheet of baking parchment paper with icing sugar.
  10. Turn the meringue out on to the sugar-coated paper.
  11. Add the vanilla essence to the yoghurt.
  12. Peel off the lining paper, then spread cream mixture over the meringue and scatter with your chosen fruits of the forest.
  13. Use the paper to roll up the roulade starting with the longer side.
  14. Keep the join underneath. Sift a little icing sugar on top if you like, decorate with extra fruits of the forest.