For anyone who doesn’t particularly like Christmas pudding or rich fruit cake, this Roulade makes a decadent alternative. It keeps in the refrigerator for up to 3 days,
so can be made well in advance of the Big Event. Season’s Greetings to you all!
Ingredients
For the meringue
- 4 large egg whites
- 200g caster sugar
- 1tsp cornflour
- 1tsp lemon juice
For the filling:
- 200ml double cream
- 1 tsp vanilla bean paste
- 1 punnet raspberries
- 25g chopped hazelnuts
- 100g white chocolate
For the Coulis
- 1 punnet raspberries
- 2tbsp icing sugar
- Preheat oven 160 degrees celcius/140 Fan/gas mark 3 and line the base of a swiss roll tin 33cm x 23cm with parchment paper
- Whisk your egg whites until they hold soft peaks and the mixture stays in the bowl if turned upside down (be careful not to overbeat as this causes the eggs to collapse.)
- Whisk in your caster sugar about a tablespoon at a time, whisking all the time until all the sugar has been added and the mixture is stiff and glossy. Beat in the cornflour and lemon juice
- Spoon into the prepared tin, spreading the meringue evenly. Bake for 25 minutes until a light golden crust forms. Remove from the oven and cool in the tin for approximately 5 minutes
- Cut a piece of greaseproof paper that is slightly larger than the baking tin and lightly dust it with icing sugar. Gently invert the meringue on to the paper. Remove the tin, leaving the parchment paper on the meringue until completely cold
- Make the filling by melting the chocolate in a small bowl over a pan of simmering water, making sure the water does not touch the bottom of the bowl. When the chocolate has melted remove from the heat and cool
- Whip the cream and vanilla bean paste until the cream just holds its shape. Gently fold in the cooled chocolate
- Remove the parchment paper from the meringue and spread over the cream mixture evenly. Scatter over the hazelnuts and raspberries. Using the paper underneath the meringue to help, roll up the meringue from the short edge. Some cracking may appear but this adds to the log effect. Gently place on a serving dish and dust with icing sugar
- Make the coulis by blending the raspberries and icing sugar until smooth. Sieve into a jug and drizzle a little over the log, leaving the remainder to serve.
