Chocolate Meringue Roulade Nigella Recipes

CHOCOLATE ROULADE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil the base and sides of a 23 x 32cm baking tray and line with baking parchment. Beat the egg whites, lemon juice and a pinch of salt together using a stand mixer or electric whisk until very stiff. Add 1 tbsp of the sugar and beat to stiff peaks, then add the rest of the sugar, a spoonful at a time, until the mixture is thick and shiny. Sift over the cocoa and cornflour, then gently fold these in with a spatula until completely combined. Spread the mixture evenly into the prepared tin, then bake for 14-15 mins until just crisp to the touch. Leave to cool completely in the tin.
• Meanwhile, make the fillings. For the chocolate filling, tip the chocolate and cream into a heatproof bowl set over a pan of simmering water and stir until the chocolate has melted and the mixture is shiny and smooth. Remove from the heat and leave to cool to room temperature. For the cream filling, whisk the cream and sugar together to stiff peaks using an electric whisk.
• Dust a large sheet of baking parchment with cocoa powder, then carefully flip the meringue onto it. Remove the tin and carefully peel away the parchment. With a short end facing you, score a line across the meringue, 2cm in from the edge. Spread over the chocolate filling followed by the cream, then drizzle with most of the caramel sauce. Sprinkle over the sea salt flakes and drag a palette or cutlery knife through the fillings to gently swirl them. Roll up the roulade into a tight log, starting at the scored end and using the parchment underneath to help you. Lift onto a platter or board. Will keep chilled for up to a day. Drizzle over the remaining caramel sauce, then finely grate over more chocolate to serve.

ALMOND & LEMON MERINGUE ROULADE

Steps:

• Heat oven to 190C/170C fan/gas 5 and line a Swiss roll tin (about 23 x 30cm) with baking parchment.
• Whisk the egg whites in a clean bowl until stiff. Slowly add the sugar, still whisking, until stiff and glossy.
• Fold in the almond extract, vinegar and ground almonds until lightly incorporated. Pour into the Swiss roll tin and smooth over, tapping the tin to remove any big air bubbles.
• Bake for 30-35 mins or until the top is golden and feels firm and set. Remove from oven, cover with baking parchment and a damp tea towel. Leave to cool.
• To serve, whip the cream until thick. Spoon a third into a piping bag and set aside. Invert the roulade onto a large sheet of baking parchment sprinkled with icing sugar. Carefully peel off lining paper and spread over the lemon curd, then spread over the rest of the cream.
• Roll up carefully, using the paper to help you. Pipe the remaining cream on top of the roulade, and decorate with flaked almonds and strawberry halves.

WHITE FOREST MERINGUE ROULADE

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter, then line a 23 x 32cm baking tray. Using an electric hand whisk, beat the egg whites, lemon juice and a pinch of salt until stiff.
• Add 1 tbsp of the caster sugar, then whisk until the mixture makes stiff peaks. Repeat with the rest of the sugar, spoon by spoon, until the mix is thick and shiny. Spread into the tin, then bake for 15 mins or until crisp to the touch and lightly golden in places. Leave to cool.
• Simmer the cherries, orange juice, sugar and cloves for 10 mins, or until the cherries are soft but still holding their shape. Mix the cornflour with 2-3 tsp cold water to make a paste, stir into the cherries and cook for a couple mins more until the juices thicken. Leave to cool.
• To assemble, sift icing sugar over a large piece of parchment, then carefully flip the meringue onto it. Remove the tin and parchment. With a short end facing you, score a line 2cm into the meringue.
• Whip the cream, icing sugar and vanilla until thick but not stiff, then spread over the meringue. Spoon over about half of the cherry sauce and scatter with the grated chocolate. Roll up the roulade, starting with the scored short end and using the paper underneath to help. Freeze the roulade for up to a month then defrost overnight. Freeze by setting on a parchment-lined tray then, once firm, wrap the parchment around it and cover with cling film. Freeze the remaining cherry sauce for up to a month.
• To serve, drizzle with the melted white chocolate. Top with a few of the whole cherries and serve the remaining sauce on the side.