Chocolate Meringue Roulade – Recipe
I absolutely love desserts, it’s always the first section I look at on a menu if we go out for dinner. If there is one that contains chocolate, meringue, berries or caramel then I’m bound to go for it. I also love to bake. One morning whilst watching Sunday Brunch on Channel 4 I saw them make a chocolate meringue roulade. It looked amazing! Chocolate, raspberries, cream – what is there to not like?!
I had never attempted to make meringue before, I always thought it was really difficult. Admittedly I did struggle but I don’t have a fancy food mixer, just a handheld one so if you had something like a kitchen aid then it would be much easier. However I was still impressed with how I did. I’ve made this several times since, each time adding or removing fillings/toppings. On the show they put marshmallows, cream and coconut flakes inside with melted chocolate on the top as well as raspberries. I found this was a bit too much so have tried it without the chocolate on top and no marshmallows. It’s still been yummy.
5 free-range egg whites (the egg yolks can be used in another recipe)
150g caster sugar
2 tsp cornflour, sifted
1 tbsp cocoa powder, plus extra for dusting
400ml double cream, whipped to soft peaks
1 tbsp icing sugar, plus extra for dusting
1 vanilla pod, split, seeds scraped out
Fresh raspberries, to decorate
Coconut – grated/flakes
Preheat the oven to 150C/300F/Gas 2. Line a 33x28cm/15x11in swiss roll tin with silicone or greaseproof paper.
Place the egg whites into a clean bowl and whisk until soft peaks form when the whisk is removed from the bowl.
Gradually add the caster sugar, whisking continuously, until nearly stiff peaks form. Fold in the cornflour and cocoa until well combined.
Spoon the meringue mixture into the prepared swiss roll tin and bake in the oven for one hour, or until cooked but still pliable. Set aside to cool.
In a bowl, mix together the whipped double cream, the tablespoon of icing sugar and vanilla seeds until just combined.
Sieve some icing sugar onto another sheet of greaseproof paper in an even layer, then turn the meringue out on top of the icing sugar.
Spread a thin layer of raspberry jam across the meringue.
Spoon the cream onto the meringue and scatter the mini marshmallows over the cream.
Roll up, using the sheet of greaseproof paper to help you lift the meringue. Place the roulade onto a plate and dust with more icing sugar and some cocoa powder.
To serve, thickly slice the roulade and serve with a few fresh raspberries scattered on top.