Good Housekeeping participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. Line a 33x28cm swiss roll tin with baking parchment, leaving a 5cm overhang. Cook down for about 5 minutes until the berries have collapsed, then use a hand blender to blitz into a sauce, Take 60g of the chocolate and break up into little pieces (around 1cm), Once the meringue is cooked and cooled, spread around three quarters of the cream over the meringue sheet. Lightly whisk a 284ml pot double cream with 2 tsp kirsch (cherry liqueur), then fold in the chopped fruit. Place on serving dish and sprinkle with the icing sugar. Line a 33x28cm swiss roll tin with baking parchment, leaving a 5cm overhang. Lightly whip cream until it just holds its shape. by email at on your browser, you can place your order by contacting our Leave Line a 33cm x 23cm (13in x 9in) shallow baking tin with parchment paper. To learn more about how we use the cookies, please see our cookies policy, This site requires JavaScript for certain features to work, but this To make the meringue, set the oven to Gas Mark 2 or 150°C. The roulade I’ve tested was so delicate, so light, bearly sweet with a raspberry bite that I was hooked right away. You are free to manage this via your browser setting at any time. Whisk the egg whites until stiff, then gradually whisk in the caster sugar, a little at a time, until the meringue mixture is stiff and glossy. Whip the cream until thick, and spread over the roulade. Preheat the oven to 150°C, gas mark 2. Place a rack in the centre of the oven. Lemon filling Spread over the roulade and roll up. Whisk the egg whites in a clean, large bowl … Grab a small handful of sugar and sprinkle on top. We earn a commission for products purchased through some links in this article. Keep going until you've incorporated all the sugar into the egg white – the finished whites should be thick and glossy, Add the vinegar (this will give your meringue a nice chewy texture in the centre) and continue whisking until you have stiff peaks, Spoon the meringue onto a large greaseproof lined tray. The messy nature of the beast means you don’t need to be too concerned about making it look too neat and perfect, just enjoy liberally applying your toppings in abundance! Pass through a sieve into a jug. Carefully roll, from the bottom up. Nectarine and Amaretto filling Preheat oven to 160°C (140°C fan) mark 3. This delicious dessert is rather like a rolled-up pavlova. Sprinkle over half of the amaretti crumb, the chocolate chips, two thirds of the fresh berries and drizzle half of the raspberry sauce evenly over the top, Now it's time to roll. Bake for 25min until a light golden crust forms. Sprinkle the rasberries over the cream. Spread over the roulade and roll up. Evenly sprinkle the raspberries on top then begin to roll into a roulade. 1. Turn roulade onto paper. 250g raspberries. Put the egg whites into a large bowl and whisk until stiff but not dry. Whisk in the cornflour. 284ml pot double cream Don't worry if cracks appear - they'll add to the log effect. Grease and line a 25 x 38 cm rimmed baking sheet with non-stick baking paper. Line a 33cm x 23cm (13in x 9in) shallow baking tin with parchment paper. The Waitrose & Partners farm, Leckford Estate. Preheat the oven to 160°C. Gradually add the caster sugar, whisking all the time, until the mixture is thick and glossy. Use a masher or a fork to crush the berries. Keep any leftovers in the fridge for up to three days. Scatter the raspberries evenly over the cream, then carefully roll up. 150g caster sugar Whisk the egg whites until stiff, then gradually whisk in the caster sugar, a little at a time, until the meringue mixture is stiff and glossy. Dust with extra icing sugar if you wish. Whisk the egg whites until stiff, using an electric whisk if possible. Pineapple and kiwi fruit filling Peel paper from the meringue, then evenly spread over the cream mixture. Preheat the oven to 150°C, gas mark 2. Snip a small hole in the end of the piping bag and drizzle the melted chocolate over in thin strands, Meringue with yuzu curd and griddled persimmon, 50 minutes, plus time to cool the meringue, Join our Great British Chefs Cookbook Club. We use cookies to provide you with a better service on our websites. Beat in the cornflour and lemon juice until well combined. Use a spatula to spread the meringue out to a thin sheet and bake for 30 minutes or until the meringue has crisped up on the outside, In the meantime, whip the cream to soft peaks with the vanilla essence, Make a quick raspberry sauce by placing the raspberries in a small saucepan and heating up with the lemon juice and icing sugar. Scatter the fresh raspberries and sprinkle the remaining amaretti crumb along it. Grease a 33cm x 23cm/13in x 10in Swiss roll tin and line with baking paper. Method. This delicious raspberry meringue roulade recipe is a real showstopper. Fold in the chopped flesh of 2 nectarines. Serve sliced, with extra fruit or a raspberry sauce. It's simple to make and extremely versatile because it can be filled with any fruit you choose. Once cool, use a spatula to spread double cream over the meringue. section on the bottom of the page. Cook for 1 hour, then cool in the tin. You just need to understand some basic … Customer comment Method. Spoon the meringue into the prepared tin and spread out evenly. You may be able to find more information about this and similar content at piano.io, 4 tasty mid-morning treats to make at home, 30 minute microwave Christmas pudding recipe, Good Housekeeping, Part of the Hearst UK Fashion & Beauty Network. For the filling halve the vanilla pod lengthways, scrap out seeds and put in a large mixing bowl with the cream and icing sugar. Remove tin, leaving paper on the meringue, and leave to cool completely. Set jug of coulis aside, discard seeds and pulp. Chocolate and blackberry meringue roulade. Place the roulade on a serving plate, join-side down. customersupport@waitrose.co.uk, You can also add it to one of your existing cookbooks, Send a link to this recipe to a friend or your own e-mail address as a reminder, The recipe will be added to your scrapbook. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content on their web site. Quick, easy to assemble and a feast for the eyes as well as the stomach, the dish makes a perfect end to a dinner party. Using the paper underneath it to help you, roll up the meringue from the short edge. Whisk a 284ml pot of double cream with 2tbsp Amaretto liqueur. Roll up the roulade ( lengethwise ) with the aid of the paper. 5 large egg whites Preheat the oven to 160°C/gas mark 3, Beat the egg whites to stiff peaks, then beat the sugar into the egg whites – add the sugar bit by bit and whisk it into the egg white after each addition. Peel and chop the flesh of 2 kiwi fruit. Lightly whip the cream to soft peaks and spread over the meringue, leaving a border of about 2.5cm on the long side farthest away from you. This ingredient shopping module is created and maintained by a third party, and imported onto this page. If you are unable to use JavaScript If you'd like to comment further on this recipe you can do so in the Spread over the roulade, roll up and serve with raspberry sauce. Icing sugar, to dust Thank you for rating this recipe. The best long sleeve dresses to buy right now, The best letterbox Christmas trees to send, The best luxury Christmas crackers for 2020. Lemon meringue pie with a white chocolate biscuit base, Begin by making the meringue. to cool in tin for 5min. The meringue roulade recipe is very straightforward. Turn meringue so the longest edge is at the bottom. Turn the meringue out onto a sheet of greaseproof paper sprinkled with sieved icing sugar and peel off the baking paper. You can play around with the flavours too – white chocolate goes well with raspberries, or some toasted flaked almonds wouldn’t look out of place either. Customer Sales and Support Centre by free phone on 0800 1 88884 or