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
- 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.