Banoffee Meringue Roulade

Banoffee Meringue Roulade

By November 18, 2016

A light and crispy Meringue incased with delicious Banana Split flavoured whipped cream in caramel sauce

  • Prep Time : 20 minutes
  • Cook Time : 30 minutes
  • Yield : 8

Instructions

Preheat the oven to 180c and line a swiss roll tin with parchment paper

Mix the icing sugar and caster sugar together in a bowl

Whisk the egg whites until they are forming soft peaks, then gradually add in 1 Tsp of the sugar mix at a time, mix inbetween and then add the 1tsp Cornflour with the last of the sugar

Spread the meringue mix into the tin and spread evenly.  Bake in the oven for 5 mins then reduce the temperature to 160c and bake for a further 25 mins until lightly golden and crispy.

Whilst the meringue is cooking lay a clean piece of parchment paper onto your work surface big enough to put the meringue on, dust with icing sugar.

When the meringue is cooked remove from the oven and leave to cool for 10 minutes before transferring on to the dusted icing sugar, leave to cool fully

Use a whisk or electric whisk and beat the cream, mix in the 35g of icing sugar until whipped, spread over the entire meringue evenly.

Drizzle with the caramel sauce

Using the paper to help you start at one end and roll the meringue up into a swiss roll

Transfer to a serving tray and serve with single cream or ice-cream

 

 

Credits:Laura Sugar and Crumbs Kitchen

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