Timeless Meringue Roulade
Chewy, marshmallowy, sweet, light and decadent, it is no wonder this is a timeless, classic dessert that is an absolute crowd pleaser.
This meringue roulade takes significantly less time to cook in the oven than you would expect. A classic pavlova cooks long and slow. This is so surprisingly different, you cook it on high heat for 10 minutes and then lower heat and then its out to cool. This is the secret to the chewy, marshmallowy texture. The roll is the most challenging part, you need to be brave, have the courage of your convictions and also have a quick but light touch.
Now here is the next most important part you need to hear and accept. In an ideal world, it won’t crack on top, but it might, AND THAT’S OK! Cover it up with some freshly whipped cream, or some extra berries and fresh mint and hey presto, perfect again.
Do not let the fear of it cracking on top, stop you from baking it.
Do it, its fab!
Berry Meringue Roulade
- 6 egg whites
- 330 g castor sugar
- 1 tsp vanilla bean paste
- 1½ tsp distilled vinegar
- 1½ tsp corn flour
- 300 mls fresh cream
- 1 punnet blueberries
- 1 punnet raspberries
- 1 punnet strawberries
- Icing sugar for dusting
- Preheat the oven to 190℃. Line a large oven tray with parchment paper.
- Separate the egg, and set aside the yolks. They will not be used in this recipe. Wipe the inside of your baking bowl and whisk with a little vinegar on some kitchen paper. Whisk the egg whites until fluffy and stiff.
- Gradually whisk in the caster sugar and the vanilla bean paste for about 3 minutes. Add in the vinegar and cornflour and whisk for a few seconds.
- Using a spatula, spoon out all the meringue mixture on to the tray. Smooth over the top, push in the corners and ensure it is even all over.
- Bake for 10 minutes at 190℃, then turn the oven down to 160℃ and bake for another 10 minutes.
- As it bakes, prepare the next step. Lay a firm tea towel on the counter, and place a sheet of parchment paper on top. Sprinkle with caster sugar.
- Remove the meringue from the oven. Now for the tricky part. Be brave, have the courage for your convictions and gently and carefully flip the roulade over onto the parchment paper. Make an indent ( in about 3cm from the edge) along the long side of the meringue. Allow to cool for about an hour or so.
- Whip the cream, cover and chill.
- Macerate the strawberries: slice them and sprinkle with a teaspoon or two of castor sugar and a squeeze of lemon juice.
- Rolling Time: Peel off the top layer of parchment paper. Spoon the cream all over the surface, do you go right to the edges. Lay all the fruit on top, in a long line keeping it closer to the top 1/3rd.
- Using the tea towel and parchment begin to roll the meringue. Go slowly, tuck in the top edge that was closest to you and continue to roll until the seam was underneath.
- Peel back the parchment and remove it. Sprinkle with a generous dusting of icing sugar. Tuck a little extra fruit in the ends now.
- Transfer on to a serving platter and prepare to wow your guest.