COCONUT MERINGUE ROULADE WITH LEMON CURD CREAM AND RASPBERRIES
The word 'roulade' comes from the French word for 'to roll' (rouler). Roulades can be savory - made with meat or vegetables and filled with various ingredients - or sweet: made as a cake or meringue and filled with fruit and cream, as I've done here. Meringue roulades make wonderful summer desserts. I love the combination of crunchy, chewy and creamy textures. The meringue can be made a day in advance and stored unfilled and covered with foil. Just fill and roll the roulade on the day you intend to serve it.
Provided by Food Network
Categories dessert
Time 1h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Line a 9 by 13-inch Swiss roll pan or jelly roll pan with foil, folding the sides up to make a frame of 1 1/2-inches high and squeezing the corners together. Brush lightly with vegetable oil.
- Place the egg whites in the spotlessly clean stainless steel bowl of an electric food mixer, or use a hand-held electric beater and whisk until soft peaks form.
- Add all the sugar, but if using a hand-held beater, add the sugar in stages, and whisk at full speed for about 4 to 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 15 to 20 minutes, or until faintly browned and firm to the touch.
- Allow the meringue to cool for a few minutes, and then turn out onto a sheet of foil (slightly bigger than the roulade) deftly turn it upside down onto the sheet gently removing the foil on the base. Allow to cool completely.
- For the filling, stir the cream and curd together. Adjust to taste. It should have a good 'lemony'/'limey' tang to contrast with the sweet meringue.
- Spread the curd cream mixture evenly over the meringue, leaving the long edge nearest to you, about 1 1/2 inches free of filling. Cover the cream with the fruit.
- Holding the foil closest to you, roll up the roulade away from you and leave it in the foil until you are ready to serve (it will hold neatly here for a couple of hours in the fridge).
- When ready to serve, unwrap the roulade, and gently push it onto a serving dish using a palette knife or cake slice.
- Dust with icing sugar and decorate with a few more raspberries and mint leaves, if you wish.
LEMON MERINGUE ROULADE
Make and share this Lemon Meringue Roulade recipe from Food.com.
Provided by Danikiser
Categories Dessert
Time 1h45m
Yield 1 roll, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Line jelly roll pan with parchment paper and lightly grease ensuring to grease sides as well.
- Beat egg whites until stiff then gradually add in the sugar a teaspoon at a time. Add cornstarch last. Meringue should be stiff and not move when you roll the bowl on its side.
- Spread into pan, smoothing the top and making level. Bake at 300 degrees about 45 minutes until firm to the touch.
- Let cool five minutes then turn out onto another parchment paper dusted with powdered sugar. Leave the lining on untill meringue cools completely.
- Whip cream until it holds it shape well, then fold in curd.
- Spread over meringue, leaving a half inch gap on both short sides. Using paper to help roll.
- Served sliced with a dusting of sugar.
Nutrition Facts : Calories 270.4, Fat 17.5, SaturatedFat 10.9, Cholesterol 64.7, Sodium 63.6, Carbohydrate 25.5, Sugar 23.9, Protein 4
MERINGUE ROULADE WITH PASSION FRUIT CREAM
Make this passion fruit dessert up to a day ahead for a relaxed touch of the tropical. Crisp meringue pairs well with the fresh and fruity cream filling
Provided by Jikoni
Categories Dessert
Time 1h5m
Number Of Ingredients 13
Steps:
- To make the meringue, heat oven to 200C/180C fan/gas 6. Line a 23 x 33cm baking tray with baking parchment and lightly brush with oil.
- Whisk the egg whites until stiff. Gradually whisk in the sugar, a little at a time, and continue whisking until the mixture is thick and glossy, then fold in the remaining meringue ingredients. Spread the meringue evenly onto the prepared baking tray. Bake for 10 mins, then lower the temperature to 170C/150C fan/gas 3 and cook for a further 10 mins.
- Meanwhile, dust another sheet of baking parchment with icing sugar. Once cooked, remove the meringue from the oven and leave to cool for 2 mins on the tray. Turn out onto the dusted piece of parchment. Cool for a further 5 mins, then gently peel off the bottom sheet of parchment from the meringue. Cover with another layer of parchment and roll up the meringue from the long side until ready for use.
- To make the filling, whip the double cream with icing sugar and fold in the mascarpone and passion fruit pulp.
- Unroll the meringue, spread the cream mixture over the surface, top with the shredded mint leaves and roll up again, using the parchment to help you. Chill, then serve in slices, dusted with icing sugar.
Nutrition Facts : Calories 341 calories, Fat 22 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 29 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
ALMOND & LEMON MERINGUE ROULADE
This pudding from reader Elizabeth Clark is the perfect centrepiece, complete with chewy meringue, creamy lemon filling and retro decoration
Provided by Elizabeth Clark
Categories Afternoon tea, Dessert
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 190C/170C fan/gas 5 and line a Swiss roll tin (about 23 x 30cm) with baking parchment.
- Whisk the egg whites in a clean bowl until stiff. Slowly add the sugar, still whisking, until stiff and glossy.
- Fold in the almond extract, vinegar and ground almonds until lightly incorporated. Pour into the Swiss roll tin and smooth over, tapping the tin to remove any big air bubbles.
- Bake for 30-35 mins or until the top is golden and feels firm and set. Remove from oven, cover with baking parchment and a damp tea towel. Leave to cool.
- To serve, whip the cream until thick. Spoon a third into a piping bag and set aside. Invert the roulade onto a large sheet of baking parchment sprinkled with icing sugar. Carefully peel off lining paper and spread over the lemon curd, then spread over the rest of the cream.
- Roll up carefully, using the paper to help you. Pipe the remaining cream on top of the roulade, and decorate with flaked almonds and strawberry halves.
Nutrition Facts : Calories 394 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 36 grams sugar, Protein 4 grams protein, Sodium 0.1 milligram of sodium
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MARY BERRY'S LEMON MERINGUE ROULADE RECIPE - BBC FOOD
From bbc.co.uk
Servings 8Category Cakes And Baking
- Preheat the oven to 200C/180C Fan/Gas 6. Line a 23x33cm/9x13in Swiss roll tin with greased non-stick baking paper.
- Whisk the egg whites in a clean large bowl using an electric mixer on full speed until very stiff. Gradually add the sugar, a teaspoon at a time, and still on high speed, whisking well between each addition.
- Spread the meringue mixture into the prepared tin, sprinkle with the chopped nuts. Bake for about 8 minutes until very golden-brown. Lower the oven to 160C/140C Fan/Gas 3 and bake for 15 minutes more until firm to the touch.
- To make the lemon curd, put the butter into a heatproof bowl, add the sugar and whisk by hand until combined. Stir in the egg yolks. Add the lemon zest and juice and whisk until smooth.
- Reserve 100g/3½oz (about 6 tablespoons) of the lemon curd and set aside. Spoon the remaining lemon curd into a sterilised jar. Seal and label it. It will keep in the fridge for 2 weeks.
- To fill the roulade, mix the reserved lemon curd with the whipped cream, swirling to give a marbled effect. Spread over the cooled meringue. Lightly score the meringue along one long side, slightly in from edge.
LEMON MERINGUE ROULADE WITH PISTACHIO – CEVADAP
From cevadap.com
- Preheat the oven to 200C/180C Fan/Gas 6. Line a 23x33cm/9x13in Swiss roll tin with greased non-stick baking paper.
- Whisk the egg whites in a clean large bowl using an electric mixer on full speed until very stiff. Gradually add the sugar, a teaspoon at a time, and still on high speed, whisking well between each addition.
- Spread the meringue mixture into the prepared tin, sprinkle with the chopped nuts. Bake for about 8 minutes until very golden brown. Lower the oven to 160C/140C Fan/Gas 3 and bake for 15 minutes more until firm to the touch.
- To make the lemon curd, put the butter into a heatproof bowl, add the sugar, and whisk by hand until combined. Stir in the egg yolks. Add the lemon zest and juice and whisk until smooth.
- Reserve 100g/3½oz (about 6 tablespoons) of the lemon curd and set aside. Spoon the remaining lemon curd into a sterilized jar. Seal and label it. It will keep in the fridge for 2 weeks.
- To fill the roulade, mix the reserved lemon curd with the whipped cream, swirling to give a marbled effect. Spread over the cooled meringue. Lightly score the meringue along one long side, slightly in from the edge.
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