MERINGUE ROULADE WITH PASSION FRUIT CREAM
Make this passion fruit dessert up to a day ahead for a relaxed touch of the tropical. Crisp meringue pairs well with the fresh and fruity cream filling
Provided by Jikoni
Categories Dessert
Time 1h5m
Number Of Ingredients 13
Steps:
- To make the meringue, heat oven to 200C/180C fan/gas 6. Line a 23 x 33cm baking tray with baking parchment and lightly brush with oil.
- Whisk the egg whites until stiff. Gradually whisk in the sugar, a little at a time, and continue whisking until the mixture is thick and glossy, then fold in the remaining meringue ingredients. Spread the meringue evenly onto the prepared baking tray. Bake for 10 mins, then lower the temperature to 170C/150C fan/gas 3 and cook for a further 10 mins.
- Meanwhile, dust another sheet of baking parchment with icing sugar. Once cooked, remove the meringue from the oven and leave to cool for 2 mins on the tray. Turn out onto the dusted piece of parchment. Cool for a further 5 mins, then gently peel off the bottom sheet of parchment from the meringue. Cover with another layer of parchment and roll up the meringue from the long side until ready for use.
- To make the filling, whip the double cream with icing sugar and fold in the mascarpone and passion fruit pulp.
- Unroll the meringue, spread the cream mixture over the surface, top with the shredded mint leaves and roll up again, using the parchment to help you. Chill, then serve in slices, dusted with icing sugar.
Nutrition Facts : Calories 341 calories, Fat 22 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 29 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
NEW YEAR'S EVE MERINGUE ROULADE
Number Of Ingredients 16
Steps:
- 1. To make the meringue: Preheat the oven to 350°F. Line the bottom and sides of a 10-by-15-inch jelly roll pan with parchment paper and grease it lightly. Lightly grease the top rim of the pan and set aside.2. In a stand mixer set on medium-low speed, beat the egg whites and cream of tartar until foamy. Increase to high speed, slowly add the sugar, and beat until glossy, stiff peaks form. Dust the meringue with the cornstarch, then fold it in with the vanilla.3. Smooth the meringue into the prepared pan and bake for 30 minutes. It will be puffy and high. Cool for 5 minutes, then loosen any edges that stick to the pan. Gently turn it over onto a sheet of parchment dusted with powdered sugar. Cool for 10 minutes, then peel off the paper.4. To make the filling: In a medium bowl, mix together the mascarpone, cream, and sugar until blended. Stir in 1 teaspoon orange flower water until blended. Taste, adding additional orange flower water in drops as needed.5. To assemble: Spread the filling over the meringue. Beginning at a short side, carefully roll up the meringue, using the parchment paper to support it. Chill for 2 to 3 hours before serving. Slice the roulade, and serve it plain or with any of the suggested fruit toppings. It is best served within 4 hours.Notes: Baker's or superfine sugar is available in supermarket baking sections. For a quick substitute, whirl 1 cup of granulated sugar at a time in a processor or blender until fine, about 20 seconds.Orange flower water is available in supermarket liquor sections. It is an aromatic distillation of bitter-orange blossoms and is used as a flavoring.From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
WHITE FOREST MERINGUE ROULADE
Try this ultimate make-ahead dessert for Christmas: meringue, white chocolate, cream and cherries are combined to make a luscious centrepiece
Provided by Cassie Best
Categories Dessert
Time 1h
Number Of Ingredients 14
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.
Nutrition Facts : Calories 519 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 55 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
TIRAMISU MERINGUE ROULADE
Combine tiramisu and meringue roulade to make an impressive dessert. The crisp meringue contrasts beautifully with the silky coffee cream in this recipe
Provided by Liberty Mendez
Categories Dessert
Time 1h
Number Of Ingredients 9
Steps:
- First, make the ganache. Whisk the coffee and melted chocolate together until you have a smooth, glossy mixture. Leave to cool and thicken, stirring occasionally.
- Heat the oven to 180C/160C fan/gas 4. Line a 23 x 32cm baking tray with baking parchment. For the meringue, beat the egg whites and a pinch of salt with an electric whisk until stiffened slightly.
- Add 1 tbsp of the caster sugar to the egg whites, then whisk again to stiff peaks. Repeat with the rest of the sugar, a spoonful at a time, until the mixture is thick and shiny. Spread evenly into the tray, then bake for 15-20 mins, or until crisp to the touch and lightly golden in places. Leave to cool completely.
- For the mascarpone cream filling, put the cream, sugar, mascarpone and liqueur, if using, in a medium bowl and whisk until thickened.
- To assemble, sift some icing sugar over a large sheet of baking parchment, then carefully flip the cooled meringue onto it. Lift off the tin and peel away the baking parchment. With a short end facing you, score a line 2cm into the edge of the meringue. Spread the ganache evenly over the meringue, then top with the cream, smoothing it with a palette knife, then carefully roll into a roulade, starting from the scored end and using the parchment to help. Transfer to a serving plate and dust with cocoa powder.
Nutrition Facts : Calories 327 calories, Fat 22 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 28 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
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