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!!!