Meringue Roulade with Marmalade Cream Filling
A quick and easy dessert consisting of a rolled layer of soft meringue with a crispy outer shell, filled with whipped cream flavoured with marmalade.
Ingredients
4 egg whites
1 pinch cream of tartar
190 g caster sugar
2 tsp cornflour
1 Tbsp icing sugar
1 tsp white wine vinegar
as needed icing sugar
For the filling
250 g marmalade
3 Tbsp water
400 ml whipping cream
50 g icing sugar
2 oranges, zest of
To finish
as needed icing sugar
60 g blanched hazelnuts, lightly roasted, finely chopped
1 orange, zest of
Instructions
STEP 1/5
Pre-heat the oven to 160°C
Line the Swiss roll tin with parchment paper
Insert the Whisks into the hand mixer
STEP 2/5
Add the egg whites and cream of tartar into a large mixing bowl
Start the hand mixer on speed Min and gradually increase speed
Mix on speed Max for 1 minute until the egg whites begin to firm up and the whisks leave a trail
Whilst mixing, gradually add the caster sugar into the mixing bowl, a tablespoon at a time
Mix for 2 minutes or until soft peaks form
Sift the cornflour and icing sugar into the mixing bowl
Using a spatula, gently fold until combined
Add the white wine vinegar into the mixing bowl
Gently fold until combined
Spoon the mixture into the prepared Swiss roll tin
Level with a spatula
Bake at 160°C for 20 minutes
Remove from the oven and let cool slightly
STEP 3/5
Line a wire rack with parchment paper
Sieve the icing sugar over the paper
Tip out the meringue onto the layer of icing sugar
Remove the parchment paper
Let cool completely
STEP 4/5
Add the marmalade and water into a small saucepan
Place over a low heat, stirring occasionally, to loosen the mixture and make it easier to spread
Set aside and let cool
Retrieve and clean the Whisks
Insert the Whisks into the hand mixer
Add the whipping cream, icing sugar and orange zest into a clean mixing bowl
Start the hand mixer on speed Min and gradually increase speed
Mix on speed Max for 1 minute or until thickened
Spoon the cream mixture on top of the meringue
Level with a spatula
Top with the marmalade
Level with a spatula
STEP 5/5
Use a sharp knife to make an indentation about 1 cm from the edge of one of the shorter sides
Do not cut all the way through
Roll into a log starting from the short side
Transfer the roulade to a serving plate
Dust with icing sugar
Top with chopped toasted hazelnuts
Garnish with orange zest
Refrigerate until ready to serve
Meringue Roulade with Marmalade Cream Filling
A quick and easy dessert consisting of a rolled layer of soft meringue with a crispy outer shell, filled with whipped cream flavoured with marmalade.
Ingredients
4 egg whites
1 pinch cream of tartar
190 g caster sugar
2 tsp cornflour
1 Tbsp icing sugar
1 tsp white wine vinegar
as needed icing sugar
For the filling
250 g marmalade
3 Tbsp water
400 ml whipping cream
50 g icing sugar
2 oranges, zest of
To finish
as needed icing sugar
60 g blanched hazelnuts, lightly roasted, finely chopped
1 orange, zest of
Instructions
STEP 1/5
Pre-heat the oven to 160°C
Line the Swiss roll tin with parchment paper
Insert the Whisks into the hand mixer
STEP 2/5
Add the egg whites and cream of tartar into a large mixing bowl
Start the hand mixer on speed Min and gradually increase speed
Mix on speed Max for 1 minute until the egg whites begin to firm up and the whisks leave a trail
Whilst mixing, gradually add the caster sugar into the mixing bowl, a tablespoon at a time
Mix for 2 minutes or until soft peaks form
Sift the cornflour and icing sugar into the mixing bowl
Using a spatula, gently fold until combined
Add the white wine vinegar into the mixing bowl
Gently fold until combined
Spoon the mixture into the prepared Swiss roll tin
Level with a spatula
Bake at 160°C for 20 minutes
Remove from the oven and let cool slightly
STEP 3/5
Line a wire rack with parchment paper
Sieve the icing sugar over the paper
Tip out the meringue onto the layer of icing sugar
Remove the parchment paper
Let cool completely
STEP 4/5
Add the marmalade and water into a small saucepan
Place over a low heat, stirring occasionally, to loosen the mixture and make it easier to spread
Set aside and let cool
Retrieve and clean the Whisks
Insert the Whisks into the hand mixer
Add the whipping cream, icing sugar and orange zest into a clean mixing bowl
Start the hand mixer on speed Min and gradually increase speed
Mix on speed Max for 1 minute or until thickened
Spoon the cream mixture on top of the meringue
Level with a spatula
Top with the marmalade
Level with a spatula
STEP 5/5
Use a sharp knife to make an indentation about 1 cm from the edge of one of the shorter sides
Do not cut all the way through
Roll into a log starting from the short side
Transfer the roulade to a serving plate
Dust with icing sugar
Top with chopped toasted hazelnuts
Garnish with orange zest
Refrigerate until ready to serve