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Mixed Berry Meringue Roulade with Raspberry Coulis

Mixed Berry Meringue Roulade with Raspberry Coulis

Mixed Berry Meringue Roulade with Raspberry Coulis

Get into the festive season with this vibrant Mixed Berry Meringue Roulade with Raspberry Coulis. 

 

Serves 8

4 egg whites

1 tsp white vinegar

2⁄3 cup caster sugar (plus an extra 1 tbsp)

2 tsp vanilla bean paste (plus an extra 1 tsp)

1 tsp cornflour

400ml thickened cream

1⁄4 cup icing sugar

250g mixed berries (chop the bigger berries)

Edible flowers or micro herbs, to garnish (optional)

 

Raspberry Coulis

500g raspberries

1⁄2 cup caster sugar

1 tbsp lemon juice

1⁄3 cup water

 

Preheat oven to 180°C. Grease and line a 22 x 33cm Swiss roll tin or shallow tray, extending the baking paper over the sides.

Place the egg whites and vinegar into a bowl of a standing mixer with a whisk attachment.

Whisk egg whites for 1-2 minutes or until soft peaks form, and then add the sugar gradually – about a tablespoon at a time. Whisk for 5 minutes or until sugar is dissolved and mixture is thick and glossy. Add the vanilla and cornflour, whisk gently to combine.

Spread the meringue mixture into the prepared tray, smoothing the top. Bake for 12 minutes, or until the meringue springs back when lightly pressed.

Meanwhile, place a sheet of baking paper on a cooling rack. Sprinkle with the extra sugar. Remove meringue from the oven, carefully flip to invert onto the sugared paper. Remove the tray, peel the original baking paper from the top of the meringue. Allow to cool completely.

Meanwhile, make the coulis. Place the raspberries, sugar, juice and water in a medium saucepan over medium heat. Stir to dissolve the sugar, then allow to simmer for 5 minutes. Place a fine sieve over a bowl and strain the berry mixture. Use a spoon to press the juices through, then discard the seeds and pulp.

Using electric beaters, whip the cream with the icing sugar and extra vanilla. Spread half of the cream onto the cooled meringue and drizzle with 1⁄2 cup of the coulis, leaving a 2cm border at one of the short ends. Scatter over half the berries. Roll the roulade from the short end, using the paper to help lift.

Transfer to a serving platter and chill for 1 hour, or until firm. To serve, dollop the remaining cream on top, garnish with the remaining berries and edible flowers or micro herbs. Drizzle with the remaining coulis.

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