Meringue Roulade with Fresh Cream Filling

Meringue Roulade with Fresh Cream Filling

By December 6, 2018

A fresh and light creamy dessert, perfect for a sweet treat after a big meal, looks great for a centre piece dessert too

 

  • Prep Time : 15 minutes
  • Cook Time : 15 minutes
  • Yield : 8

Instructions

Preheat the oven to 160c fan

Grease a baking tray with butter, approx 23x32cm rectangle shape, if using small you will have some meringue left over, place some baking paper over the top and press down to stick to the butter

In a clean mixer whisk the egg whites and lemon juice and salt together until they form soft peaks

Mix the icing sugar and caster sugar together in a separate bowl then add 1tsp at a time to the egg whites whilst the whisk is moving, repeat until all the sugar is mixed in and the mix is a glossy consistency that holds when lifted

Spread the mixture over the tin evenly and then bake in the oven for 15 mins, take out and leave to cool for 15 mins

When the meringue is cooling make your filling

Beat the cream with a whisk to create a very soft peak, add in 50g icing sugar and then beat slowly (watch it as if over beat you will curdle the cream)

When your ready to assemble, spread another piece of baking paper out the same size as your meringue on a clean surface, cover the paper with a sprinkle of icing sugar, carefully lift the meringue and flip onto the icing sugar covered paper, peel away the paper carefully ( the top of the meringue becomes the outside) spread the cream filling evenly over the meringue and then cover with raspberries or your choice of fruit

Starting with the smaller side of the meringue use the paper to help you roll up the roulade and gently tighten until it all rolled up

Transfer to a serving plate and sprinkle with extra icing sugar and serve, eat within two days

 

This recipe can be frozen for upto 1 month, cover with the baking paper you rolled it up with then cover with clingfilm and freeze, to defrost take out 3 hours before needed. Eat the same day

 

Credits:Laura Sugar and Crumbs Kitchen

Print Friendly
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...Loading...

Leave a Reply

Your email address will not be published.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