Food
Leave a Comment

Meringue roulade (recipe)

Preparation: 35 minutes
Cooking: 20 minutes
Serves: 8

Ingredients

4 egg whites
150g caster sugar
1/2 200g jar Terribly Clever Butterscotch Mousse Starter Paste
150ml double cream, whipped
1 large banana, sliced
100g pistachio nuts, shelled and roughly chopped
icing sugar, to serve

Method

1. Heat the oven to 180°C/350°F/gas 4 (160°C for fan ovens). Line a 23cm x 32cm Swiss roll tin with baking paper.

2. Whisk the egg whites to peaks, then gradually whisk in the sugar until stiff and glossy. Spoon into the tin and bake for 20 minutes, until crisp on top. Allow to cool.

3. Mix the paste with the cream. Turn the meringue out on to a piece of baking paper, and peel off the original paper. Spread the mousse over the meringue, leaving a 2cm border. Arrange the banana and nuts on top. Roll up the meringue lengthways, with the long side facing you, using the paper to help. Dust with sugar.

Nutritional info

Per serving: 393 calories 16.4g fat (6.6g saturated) 0.53g salt

recipe

Advertisements
This entry was posted in: Food

by

At citySonnet, artist Maria spreads her love for art, poetry and nature. These pages inspire visitors to add an artsy touch and creativity to their everyday lives.

Inspire Me! Thank you for your comment.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s