Saturday, June 4, 2011


The wonderful Chele over at The Chocolate Teapot challenged us to come up with our best roulade recipe (containing chocolate of course!) for last month's We Should Cocoa - the (wonderful) round up is on Choclette's blog (well worth a visit).

My late sister was the queen of roulades (my son once ate an entire one of her roulades in minutes flat - they were that good!! (luckily she had made quite a few on that occasion!)), as I could never compete (as if I would want to!!)  I thought that I would go down the meringue roulade route for a change.

I had made the Strawberry meringue roulade from the Avoca Cafe Cookbook some time ago and decided that with a bit of tweaking it would be just the thing.  I pretty much followed their recipe, but added grated white chocolate (going from fine in the cream to very coarse in the meringue) and it worked a treat. I was conscious that the chocolate could take a sweet dessert over the edge, so added an additional egg white, and I think it did the trick.  The white chocolate element wasn't too powerful, but it did add a wonderful deep vanilla hit - a perfect summer dessert!

When the meringue came out of the oven I wondered if I would be able to roll it!!

I was tempted to serve it as a (flat) pavlova!!

Raspberry and White Chocolate Meringue Roulade

5                large egg whites
225g          caster sugar (I think golden is best)
250ml        whipped cream
200g          white chocolate
2                punnets raspberries

Line a 30x20cm  swiss roll tin with parchment paper
Preheat oven to 150 C

Grate half the chocolate with a fine grater, the other half with a coarse one.
Beat the egg whites and half the sugar to snowy peaks (electric beater and clean bowl essential!)
Gradually add the remaining sugar, continuing to whisk for 10 minutes, until it forms stiff peaks.
Fold in the coarsely grated white chocolate carefully.
Spread the mixture into the tin and bake for 1 hour.
Remove from the oven and allow to cool in the tin.
Turn out onto a fresh sheet of baking parchment (or a clean tea towel) and carefully peel of the lining paper.
Spread over the cream (which you have whipped and folded in the finely grated chocolate to) and scatter the raspberries all over.
Roll up as best you can - doesn't really matter how good you are at this, it tastes so good you will be forgiven!!!



Choclette said...

A wonderful roulade BVG - I bet it was delicious. Now if you'd just used Dom's trick and put strawberries in there, it could have gone into this month's We Should Cocoa. Thanks for joining in with the fun though.

Unknown said...

how inventive, I love this treat.

Flavia Galasso said...

yes.... better late than never.... this roulade must be delicious...have a great weekend, hugs, Flavia

Kate@whatkatebaked said...

That sounds absoltely delicious- im sure your family must have eaten yours in ten seconds flat! Love the addition of white chocolate!

Caroline said...

It looks delicious - a really successful roulade! And certainly better late than never. I'm in awe of you making meringue - I'm just not brave enough!

Gloria Baker said...

yes! better late than never and this sound and look absolutely delicious, yummy!!! gloria

Chats the Comfy Cook said...

Beautiful and delicious sounding.

Ocean Breezes and Country Sneezes said...

Isn't it nice to be able to associate food with loved ones. This looks so delicious! I've never made one and I don't know if I have the patience for it as it looks very advanced. I just may give it a try and I'll follow all your advice and tips! Have a great day!


Unknown said...

I'm so glad you made this! I love pavlova roulades they are my favourite and cream and raspberries are the best! Lovely stuff!

Maria♥ said...

Looks divine!


cornercottage said...

Beautiful! Sounds especially yummy with the white chocolate!

teresa said...

so yummy! i've never had anything like this, but i really want to try it now!

Rose H (UK) said...

Cor, I drool when ever I visit your Blog!
Thanks for your lovely comment :o)
If you're still having trouble commenting try un-checking 'keep me signed in' when you sign in on Google, it's worked for me. Has your browser just up-graded to Internet Explorer 9 by any chance? That's when my troubles began :o(
Have a great week!
Rose H

Anonymous said...

This looks fantastic! Great post!

Unknown said...

My kind of dessert!! This is a fabulous recipe and cake looks decadent:)

My Farmhouse Kitchen said...

i am making THIS !!!!!!

happy to stop by today

kary and teddy

Coby said...

It always makes me a little bit aquiver - the idea of rolling such delicate items with my clumsy ways - so much so it's been years. Yours looks beautiful Brownieville Girl:)

Thanks to Rose H for the posting tip as I've been struggling with that on the blog I'm a member of.

Pam said...

It looks heavenly and your son definitely knows what's good! Have a good day!

sonia said...

My goodness, that looks divine!

Quay Po Cooks said...

I love meringue in any form. this looks great.

Jannett said...

yummy...that is all I can say... ;o)

cocoa and coconut said...

Oh gosh, I think roulade is one of the best baked goods out there! You've come up with a wonderful one.

Alchemy In The Kitchen said...

Stunning dessert Brownieville Girl. I bet your son would have wolfed this down in one bite if let!