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Tuesday, April 17, 2012

berry roulade

This is pretty much a fool proof way to make a roulade but watch your oven temperature does not exceed 17OC. You don't want the meringue to brown too quickly. Overcooking the meringue gives a brittle result causing cracks to appear once rolled.

Serves: 6-8

Ingredients for roulade:

6 egg whites
1.25 cups caster sugar
1 tablespoon cornflour
1 teaspoon lemon juice
2 tablespoons icing sugar
2 tablespoons unsweetened cocoa powder

Ingredients for filling:

1 cup double cream
2 punnets of berries: blueberries, raspberries
2 tablespoons grated dark chocolate

Method for roulade:

Preheat the over to 170C. Line a Swiss-roll pan with buttered baking paper.

Beat the egg whites with an electric mixer on high speed until soft peaks form. Gradually add half the caster sugar then beat in the remaining caster sugar until stiff, glossy peaks form. Fold in the cornflour and lemon juice.

Spread the meringue evenly in the prepared pan. Bake for 20 minutes or until pale golden, allow to cool for 1 hour. Place another sheet of baking paper the same size on the work surface and dust with icing sugar and cocoa powder. Turn the meringue onto the baking paper. Carefully remove the top sheet of paper.

For the filling:

Beat the cream until soft peaks form. Spread the cream over the meringue. Evenly place the fruit on the cream and grate the chocolate over the top.

Use the paper to help roll up the meringue from the short end. Once rolled, dust with a little extra icing sugar. Ease the roulade, seam side down, onto a serving dish and refrigerate for one hour or until ready to serve in thick slices.

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