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Monday, 18 February 2013

Meringue Roulade


4 – Egg whites
2 tsp - Rose water
1 tsp -White wine vinegar
1 tsp - Cornflour, sifted
225g - Caster sugar
5g - Desiccated coconut

For the filling
250g – Mascarpone cheese
3 tbsp - Icing sugar
2 tbsp - Rose water
150 ml - Double cream
250G – Mixed berried

To decorate
Icing sugar, for dusting
Toasted Flaked Almonds.

1, Preheat the oven to 180C/gas 4. Line a 13 x 33cm Swiss roll tin with parchment paper, folding the sides up to make a frame 4cm high and squeezing the corners together. Brush lightly with vegetable oil. For the meringue: place the egg whites in a spotlessly clean bowl (stainless steel is best) and whisk until soft peaks form. Fold the rosewater, vinegar and corn flour.

2, Add the sugar all in one go (if using a hand-held beater, add the sugar in stages) and whisk at full speed for about 5 minutes, or until stiff peaks form. Using a large metal spoon, fold in the coconut firmly and quickly. Smooth the meringue into the prepared tin with a palette knife and bake in the oven for 20-30 minutes, or until faintly browned and firm to the touch.

3, Allow the meringue to cool for five minutes, then turn out onto a sheet of parchment paper. (Slightly bigger than the roulade) – Quickly turning it upside down onto the sheet and gently removing the parchment paper on the base. Allow to cool completely. For the filling: lightly beat the mascarpone cheese in a mixing bowl, then add the icing sugar and the rosewater to taste. Fold in the cream.

4, Spread the cream evenly over the meringue, leaving 4cm of the long edge nearest to you free of cream. Scatter the raspberries over the cream.  Holding the parchment paper closest to you, roll up the roulade away from you and leave it in the foil until you are ready to serve. When ready to serve, unwrap the roulade and gently push it onto a serving dish using a palette knife. Dust with icing sugar and decorate with toasted flaked almonds, if using.

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