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Chocolate Meringue Roulade – Recipe

close up of chocolate meringue roulade

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.

Ingredients for Chocolate Meringue Roulade

  • 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 or place inside
  • Marshmallows (optional)
  • Raspberry jam/coulis
  • Coconut – grated/flakes

Method

  • 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/coulis 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.

This is definitely a recipe for a special occasion. I have made it for birthdays and Christmas before. Are you a fan of desserts? Let me know your favourite one in the comments below.

4 Comments

  • Kelly Edwards
    September 4, 2016 at 2:55 pm

    Oooh I’ve never made a roulade before!

    Reply
    • Ky
      September 5, 2016 at 1:49 pm

      Neither had I before making this. It was actually quite easy. x

      Reply
  • Mummy in a TuTu (@mummyinatutu)
    September 8, 2016 at 8:34 pm

    Oooo this looks bloody young and welldone to you for managing to roll it!
    Thanks for linking to #foodiefriday

    Reply
  • Becky sparklymummy
    September 9, 2016 at 12:37 am

    I’m going to be brave and have a go at this it looks soooooooooooo yummy

    #FoodieFriday

    Reply

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