This is one of those recipes that delivers on all fronts when you want a party pudding to wow. It is K's signature dessert and I owe the recipe to her. Watching it being devoured with enthusiasm and sighs of pleasure at a family party I decided to try it for a friend's bring a dish do and had the satisfaction of seeing the same response. Mind you I didn't taste it on either occasion, as it happens. I didn't get the chance!
It will cut into at least 10 or more slices.
K usually fills it with lemon curd, homemade of course, because it needs a sharp contrast to the meringue. I tried Polish morello cherries, now appearing under a new label at one of our pound shops, and was assured by everyone that the combination was delicious. In the summer fresh raspberries would be a good idea.
Meringue Roulade
NB if you leave out the cornflour, which will not make a huge amount of difference, this a Gluten Free dessert
4 large egg whites
250 gs castor sugar
1 tsp cornflour
1 tsp malt vinegar
1-2 tsps vanilla essence ( K uses 2, I thought 1 is enough)
300 ml double cream whipped
I jar morello cherries,drained well. Keep the juice. NB a tin of black cherries will be too sweet
OR
3/4 tbs lemon curd - if you use shop curd add some lemon juice to sharpen it up
Use a mixer or electric whisk for this - you will need it.
Line a shallow tin approx 24 cm x 34 cm with grease proof paper to come above the edge
Oven on 200/No 6
It will cut into at least 10 or more slices.
K usually fills it with lemon curd, homemade of course, because it needs a sharp contrast to the meringue. I tried Polish morello cherries, now appearing under a new label at one of our pound shops, and was assured by everyone that the combination was delicious. In the summer fresh raspberries would be a good idea.
Meringue Roulade
NB if you leave out the cornflour, which will not make a huge amount of difference, this a Gluten Free dessert
4 large egg whites
250 gs castor sugar
1 tsp cornflour
1 tsp malt vinegar
1-2 tsps vanilla essence ( K uses 2, I thought 1 is enough)
300 ml double cream whipped
I jar morello cherries,drained well. Keep the juice. NB a tin of black cherries will be too sweet
OR
3/4 tbs lemon curd - if you use shop curd add some lemon juice to sharpen it up
Use a mixer or electric whisk for this - you will need it.
Line a shallow tin approx 24 cm x 34 cm with grease proof paper to come above the edge
Oven on 200/No 6
- Whisk the whites till snowy and standing in peaks. Then spoonful by spoonful whisk in the sugar. When it is all incorporated and you have a glossy mass, add the vinegar, cornflour and essence.
- Spread the mixture in your tin, smoothing very gently into the corners.
- As soon as you have put it into the oven turn it down to 160/ no 4 and leave for 30 mins until a crust has formed.
- Cool it in the tin on a rack.
- Turn out onto a cloth or grease proof once you are getting ready to serve.
- Spread the cream over, avoiding the edges,
- Add the curd or place the cherries thickly all over.
- Using the cloth roll it up firmly from a long edge. Lift onto a serving dish and chill for at least 30 mins. Dust with icing sugar before you serve. Don't worry about the cracks on the surface!
- If you have the cherry juice, about half a pint, thicken with a teaspoon of arrowroot as per instructions and chill to make a sauce to serve alongside.
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