Meringue roulade festive log

If you’ve seen my recipe for Christmas Truffles, you’ll know that I usually make an ice cream version of the classic Christmas pudding for Christmas dessert. This year I wanted make something a little different, as I’ll be arriving home on the 22nd and won’t really have much time messing around with soaking dried fruits overnight as the jet lag will set in, no doubt. I want something that I can make on the day without too much effort, and something which doesn’t take too long in the oven. Hey presto, this is it! I’ve given it an Australian summer twist by including mango, which will definitely work in the Northern hemisphere thanks to frozen mangoes but you can use any fruit that you prefer. Serves 6-8.

Prep: 1hr plus 40mins resting time

Cooking: 20min

Ingredients

  • 4 egg white (160g if using egg whites from a bottle/carton)
  • 225g caster sugar
  • 1tbsp vegetable oil, for greasing
  • 200ml cream
  • 100g mango flesh
  • Icing sugar for dusting
  • 215g white chocolate
  • Matcha powder, optional

Equipment

  • Baking sheet
  • Non-stick parchment paper
  • Fork and skewer
  • Swiss roll tin
  • Microwave proof bowl
  • Electric mixer
  • Stick blender/blender

Instructions

  • Preheat an oven to 200°C (180°C fan)
  • Break the white chocolate into small pieces and place in a microwave proof bowl. Microwave chocolate on a medium heat until starting to melt. Stir chocolate until all melted through.
  • Line a baking sheet with parchment paper. Pour chocolate onto the prepared baking sheet. Use knife to spread the chocolate, to thinly cover the prepared baking sheet. Allow to cool slightly, then use a skewer to create little circles in the chocolate to resemble knots in a tree log. Use a fork to make squiggles to resemble the bark of a log. If the patterns are disappearing as the chocolate is too runny, allow a few more minutes to set slightly. Place in the fridge to set fully.

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  • In a large mixing bowl, add the egg whites. Whisk with an electric beater until stiff peaks form. If the mixture forms and holds a pointy tip when the beater is dipped in and out of the mixture, then stiff peaks have been reached. Add in the sugar, one teaspoon at a time and continue to whisk between each addition until all incorporated. Continue to whisk until all dissolved- dip a clean finger into the mixture and rub the mixture between two fingers, if you can feel the grittiness of sugar then whisk until it can no longer be felt.
  • Prepare the Swiss roll tin by pouring the oil into the tin and use some paper towel to spread the oil evenly around the tin. Then line the tin with parchment paper.

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  • Pour the egg white mixture into the tin and smooth over with a spatula. Place in the preheated oven on an upper shelf. Bake for 8 minutes. Then lower the heat to 170°C (150°C fan) and continue to bake for a further 12 minutes. Remove from the oven and allow to cool slightly.
  • Meanwhile, whip the cream until thick and puree the mango (using a stick blender/ blender.) Divide the cream evenly into two bowls. Pour the mango puree into one of the bowls of cream. Stir to combine. Set aside, with the plain cream going into the fridge.
  • Dust the top of the meringue with icing sugar and place a piece of parchment paper and a chopping board over the tin, ensuring that both the paper and board cover the tin completely. Carefully flip the meringue onto the board. Gently remove the parchment paper that had lined the tin. Allow to cool for 10 minutes.
  • Position the meringue so the longer side is parallel to yourself. Take a knife and cut along the side closest to you, 1cm from the edge. Spoon the mango cream over the meringue, right up to the edges. Taking the parchment paper, use it to lift and roll the meringue away from you. Focus on supporting the edge as you roll, to avoid it breaking and having large cracks form. Don’t worry too much if small cracks form as that can be covered by the chocolate. Wrap the parchment paper around the roulade and place in the fridge to firm up.
  • Remove the roulade, plain cream and the white chocolate from the fridge. Cover the roulade with the plain cream. Break off pieces of the chocolate and cover the roulade. Dust with matcha powder, if desired.
  • To serve: use a knife the has been dipped in boiling water and wiped dry to cut thick slices. Enjoy!

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