Tuesday, 3 January 2012

Chocolate Meringue Roulade

Every year I go back to my parents' house for Christmas and the last couple I have started baking something to bring with me for us to indulge in after our Christmas Eve dinner.  Last year it was cheesecake brownies with raspberry whipped cream, this year it was chocolate meringue roulade.  I just happened to be watching morning television while I was spending the weekend with a friend of mine in Birmingham and in between our geek out sessions this was on a cooking show.  It looked so good I just had to try it!

5 eggs whites
150g caster sugar
2 tsp cornflour, sifted
1 tbsp cocoa powder
400ml double cream, whipped into soft peaks
1 tbsp icing sugar
1 vanilla pod, split with seeds scraped out

Preheat oven to 150°C
Line a 33x28cm swiss roll tin with greaseproof paper.
In a bowl, whisk the egg whites until soft peaks form.  Gradually add in the caster sugar and continue whisking until nearly stiff peaks form.  Use a spatula to fold in the cocoa powder and cornflour until everything is well combined.  Spoon the meringue into the swiss roll tin and spread evenly.  Bake in the preheated oven for 1 hour, or until crisp on the outside and soft on the inside and is still pliable.  Keep the meringue in the tin to cool.  In another bowl, mix the whipped cream, icing sugar and vanilla seeds together.  Spread another piece of greaseproof paper onto your counter and sieve icing sugar over it.  Turn the meringue out onto the new piece of greaseproof paper and then spread the cream over the top.  Use the greaseproof paper to help you lift the meringue and roll into the roulade. 

Don't worry if the meringue cracks, it is meringue after all and I have a suspicion that if you can indeed roll meringue without cracking it you are in possession of some strange and mystical power of kitchen prowess!

Using your greaseproof paper, lift the roulade onto a serving plate and dust with more icing sugar and cocoa powder to serve.

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