½ pint double cream – 280 g
250 g raspberries
5 egg whites – about 150 g
250 g caster sugar
1 small handful flaked almonds

1. Preheat the oven to 180°C/350°F/gas 4.
2. Weigh caster sugar into a bowl on the TM lid and set aside. (If you would like to make caster sugar from granulated sugar, grind it 5 seconds/Speed 10 then tip out into a bowl and set aside. Rinse TM bowl and dry it before whisking the egg whites.)
3. Insert Butterfly Whisk. TM bowl and whisk must be perfectly grease free at this point. Add egg whites. Whisk 2 minutes/Speed 4/measuring cup OFF.
4. Turn down to Speed 3 and add the caster sugar slowly through the hole in the TM lid. Stop after all the sugar is incorporated.
5. Line a Swiss roll tin with baking paper and spread the mixture evenly into the tin. Scatter a light covering of flaked almonds over the top.
6. Bake in the oven for 10 minutes, then turn down the heat to 150°C/275°F/gas 2 and bake for a further 10 minutes leaving the door an inch open. Aga Ovens: bake 5 minutes on the shelf set on the floor of the Roasting Oven then transfer to Baking Oven for 10 minutes or transfer to the Simmering Oven for 20 minutes. The meringue will spring back when pressed lightly with a fingertip when cooked.
7. Take out, cool 5 minutes then invert onto another piece of baking paper. Leave to cool at least 30 minutes.
8. Insert Butterfly Whisk, whip the cream on Speed 3/measuring cup OFF, watching it VERY carefully through the hole in the top of the TM lid - stop as soon as it looks like it's starting to be softly whipped on top.
9. Spread the cream on top of the meringue and scatter the raspberries over it. Roll up and chill. Don't worry if the meringue breaks when you roll it up - it will still look wonderful and taste fantastic.