I have a tendency to try out recipes and if I like it and it’s successful, to make it about…let’s say a million times after that.
Yup, I’m one of those people. This meringue roulade however, is worth making a million times..or more. It’s fluffy pavlova meets Swissroll in one glorious bite, though I guarantee that you won’t be stopping at one! I haven’t yet met a person who hasn’t enjoyed it which is a great endorsement and if you’re looking to make a dessert that impresses, then look no further. You can add mostly anything you’d like as a filling using whipped cream as a base, however my family’s particular favourite is a dreamy custard, cream and chocolate shard mixture that melts away with the delicate roulade when you eat it.
The recipe I use is from the Woman and Home magazine and it’s perfect as is but here are my tips for easy rolling and serving. I prefer to make the roulade the day before or a few hours earlier and then store it in a cool non-humid place. This way it’s slightly easier to roll. Tip 2 is to fill the roulade as you would for a Swiss roll and then after rolling, to leave it for a bit (15 mins or so) for ease of cutting.Tip 3 is to ensure that you fill the roulade not too long before serving or it will start to dissolve and finally, to make sure that you get a slice to eat quickly, because once your family or guests taste this, it will disappear before you can blink!
Here’s the recipe:
5 large egg whites
150 g castor sugar
2 tsp cornflour
Line a Swissroll tin with grease proof paper. Whisk the eggs till stiff. Gradually add sugar till mixture is stiff, then whisk in cornflour. Spread meringue into prepared tin and bake for 1 hour in a preheated oven at 130c. Leave to cool completely. Lay a sheet of paper down and carefully turn the meringue out onto it and peel away the paper from the roulade. Prepare your filling of cream and spread over the meringue. Sprinkle berries and chopped chocolate over or custard and chocolate. Take the short end of the meringue, using the paper and roll up the roulade. Dust with icing sugar. Decorate with gooseberries.