We all know that swiss rolls (that’s the cakery variety of rolled desserts) can cause all manner of issues. *Thinks back to the one particular tech challenge where we all laughed as we lined up our cracked and sorry looking chocolate roulade offerings* But meringue roulades, well they’re so much easier to make. They’re softer, more forgiving. This one is nigh on perfect for a Boxing Day pudding.
One year ago: Mini Yorkshire pudding canapes and Christmas pudding fizz and Brandy butter icing and Rudolf morsels
Two years ago: Lime meringue pie with chocolate pastry and Christmas scones and Ginger cake with Christmas cottage and Hot chocolate on a stick
Three years ago: Moonuts and Cheese biscuits and Parsnip soup and Inauthentic chicken tagine
Lemon, white choc & raspberry roulade
Serves 8 – 10
- 120g Two Chicks egg whites
- 200g caster sugar
- 150mls double cream
- 100g grated good quality white chocolate
- 50g lemon curd
- 100g raspberries
- a little icing sugar
- White chocolate stars or other decorations if you wish
(3 large egg whites)
Preheat the oven to Gas 4/180C and then line a swiss roll tin (23cm x 30cm) with non stick greaseproof paper. I use Sainsbury’s white stuff and stick to the sides of the tin with a little butter to make sure it doesn’t sag into the meringue whilst it’s baking. Then whip the egg whites up with a whisk/hand held mixer/stand mixer with whisk attachment until stiff looking. Then add the sugar in 1 tbsp at a time, whisking well after each addition until the mixture looks thick, stiff and glossy. Spoon into the tin, smooth over until level and bake for 15 minutes until you get a crisp shell on the top. Then leave to cool.
Once cool take another piece of greaseproof paper the same size at the one you lined the tin with. Dust the top of your meringue with some icing sugar, place the other piece of greaseproof paper on the top, place a chopping board on top of that and holding the edges firm with both hands, flip the tin upside down and place on a worktop so that the new piece of paper is underneath the meringue that’s still in the tin. Then give the tray a little wiggle until the meringue drops out onto the new paper, complete with old baked on greaseproof paper stuck to it still.
Gingerly peel the baked on paper off the meringue. My meringue tore a little but no matter, cream hides a multitude of sins. If you are concerned the meringue is undercooked, (this could happen if you have used a smaller tin and so the meringue thickness was greater than it should be) you can place the meringue back in the oven at this point, undercooked side up, on top of the greaseproof paper. Just for 5 minutes mind. To bake the top.
Whip the double cream with a whisk/handheld mixer until thick but not completely solid, then spread over the meringue evenly, leaving a half centimetre gap at the sides. Then spread lemon curd over the roulade, add the raspberries and then sprinkle evenly with the grated white chocolate, (saving a small amount for decorating the top,) though not sprinkling at the very edges of the meringue. Then you are ready to roll.
Take one of the short sides of the meringue and roll the edge over tightly… then continue to roll firmly until you reach the end. Some people prefer to use fingers, some use the greaseproof paper. You’ll work out what kind of roller you are. Pop on a serving plate and dust with a little more icing sugar and add chocolate to decorate the top.