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Meringue roulade (recipe)

Preparation: 35 minutes
Cooking: 20 minutes
Serves: 8


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


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


This entry was posted in: Food


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.

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