We use cookies to provide you with a better service on our websites. Roll up the roulade ( lengethwise ) with the aid of the paper. Beat in the cornflour and lemon juice until well combined. section on the bottom of the page. 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. You are free to manage this via your browser setting at any time. Preheat oven to 160°C (140°C fan) mark 3. [email protected], 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. Gradually add the caster sugar, whisking all the time, until the mixture is thick and glossy. Our raspberry meringue roulade recipe is a magnificent summer dessert. Our meringue roulade recipe is a bit of a show stopper, and surprisingly easy to make. Lightly whip cream until it just holds its shape. The Kitchen with Great British Chefs is where you’ll find all the recipes from our own team of expert chefs. Whisk a 284ml pot of double cream with 2tbsp Amaretto liqueur. https://www.greatbritishchefs.com/recipes/raspberry-meringue-roulade-recipe Pineapple and kiwi fruit filling Transfer to a serving plate, drizzle over coulis, dust with icing sugar and serve. It's simple to make and extremely versatile because it can be filled with any fruit you choose. Scatter the fresh raspberries and sprinkle the remaining amaretti crumb along it. The Waitrose & Partners farm, Leckford Estate. You just need to understand some basic … 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. Line a 33cm x 23cm (13in x 9in) shallow baking tin with parchment paper. Peel and chop the flesh of 2 kiwi fruit. Pass through a sieve into a jug. Place a rack in the centre of the oven. Spread over the roulade and roll up. This delicious raspberry meringue roulade recipe is a real showstopper. 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. Lightly whisk a 284ml pot double cream with 2 tsp kirsch (cherry liqueur), then fold in the chopped fruit. 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. This delicious dessert is rather like a rolled-up pavlova. The best long sleeve dresses to buy right now, The best letterbox Christmas trees to send, The best luxury Christmas crackers for 2020. The meringue roulade recipe is very straightforward. 284ml pot double cream Bake for 25min until a light golden crust forms. Carefully roll, from the bottom up. Preheat oven to 160°C (140°C fan) mark 3. Preheat the oven to 150°C, gas mark 2. Icing sugar, to dust Once cool, use a spatula to spread double cream over the meringue. For the coulis, blend 75g (3oz) raspberries in a food processor with icing sugar until smooth (the amount of icing sugar will depend on the sweetness of the berries). 5 large egg whites Evenly sprinkle the raspberries on top then begin to roll into a roulade. Scatter the raspberries evenly over the cream, then carefully roll up. To make the meringue, set the oven to Gas Mark 2 or 150°C. If you are unable to use JavaScript Set jug of coulis aside, discard seeds and pulp. Sprinkle the rasberries over the cream. Dust with extra icing sugar if you wish. Turn the mixture into the prepared Swiss roll tin using a palette knife or spatula and spread it evenly to the edges. to cool in tin for 5min. 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. Chop 2 thick slices from a sweet pineapple. 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. 250g raspberries. Method. Thank you for rating this recipe. 150g caster sugar 2 tsp cornflour, sieved Peel paper from the meringue, then evenly spread over the cream mixture. 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. 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. Turn the meringue out onto a sheet of greaseproof paper sprinkled with sieved icing sugar and peel off the baking paper. 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. Use a masher or a fork to crush the berries. Keep any leftovers in the fridge for up to three days. Customer Sales and Support Centre by free phone on 0800 1 88884 or Cook for 1 hour, then cool in the tin. Whip the cream until thick, and spread over the roulade. Preheat the oven to 200C/180C Fan/Gas 6. Turn roulade onto paper.