Ingredients
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.
Method
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.
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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