April 12, 2013 by dgarnett2013
Meringue Roulade: Rory O’Connell
Preheat oven to 180c/ 350f/ gas 4
- 4 egg whites (if you forget how many egg whites you have : I ounce = 1 egg white).
- 8oz/ 225g caster sugar or demerera sugar for brown meringues
- 1/2 pint/ 300ml whipped cream (or softened banana ice-cream)
- 3 –4 bananas
- 1 lime
- 4 – 6 tablespoons of butterscotch sauce
- Raspberries and strawberries or whatever fruit you choose. Mango and passion fruit also delicious.
Place the egg whites in a spotlessly clean bowl of a food mixer.
Break up with the whisk and add the sugar in one go.
Whisk to a stiff peak – about 7 minutes – You can’t do this by hand.
While the meringue is mixing, line a swiss roll tin (12 x 8in/ 30/20cm) with TINFOIL and brush with a non-scented oil.
Spread the stiff meringue into the tin, smoothing it out to the edges.
Bake in the oven for 15 –20 minutes, until slightly risen and with a brittle crust on top – it has a very thin crispy top, but is marsh mallowy inside.
Put a sheet of tin foil on the work top and turn the roulade on to it. Do this quick smart.
Remove the tin and allow to cool.
To assemble: spread the whipped cream over the roulade.
Slice the bananas, sprinkle with lime juice and spread over the cream. Drizzle the butterscotch on. Or use straws and raspberries with cream (no lime or butterscotch).
Roll up from the wide end and ease carefully on to the serving top.
Decorate with drizzed butterscotch or rosettes of cream and mint or balm leaves, or berries.
Roly-poly and Rosie-posy.