Banoffee Meringue Roulade

Banoffee Meringue Roulade

By November 18, 2016

Banoffee Meringue Roulade

A light and crispy Meringue with delicious Sugar and Crumbs Banana Split Natural Flavoured whipped cream in caramel sauce.

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


Banoffee Meringue Roulade

1. Pre-heat the oven to 180 C, 350 F, Gas mark 4.

2. Line a swiss roll tin with parchment paper.

3. Mix the Sugar and Crumbs Natural Flavoured Icing Sugar and caster sugar together in a bowl.

4. Whisk the egg whites until they are forming soft peaks, then gradually add in 1 teaspoon of the sugar. Mix in between each teaspoon of sugar and then add the 1 teaspoon of cornflour with the last of the sugar.

5. Spread the meringue mixture into the tin and spread evenly.  Bake in the oven for 5 minutes and then reduce the temperature to 160 C, 325 F, Gas mark 3 and bake for a further 25 minutes until lightly golden and crispy.

6. Whilst the meringue is cooking lay a clean piece of parchment paper onto your work surface big enough to put the meringue on and dust with Sugar and Crumbs Natural Flavoured Icing Sugar.

7. When the meringue is cooked remove from the oven and leave to cool for 10 minutes before transferring on to the dusted Sugar and Crumbs Icing Sugar. Leave to cool fully.

8. Use a whisk or electric whisk and beat the cream. Mix in the 35g (1 1/4 oz) of Sugar and Crumbs Natural Flavoured Icing Sugar until whipped. Spread over the entire meringue evenly.

9. Drizzle with the caramel sauce.

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

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

Here is the link to the YouTube video tutorial for this recipe except this is the Christmas version rather then Sugar and Crumbs Banana Split Natural Flavoured Icing Sugar version.


1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Leave a Reply

Your email address will not be published. Required fields are marked *