The word ‘roulade’ comes from the French word for ‘to roll’ (rouler). Roulades can be savory – made with meat or vegetables and filled with various ingredients – or sweet: made as a cake or meringue and filled with fruit and cream, as I’ve done here. Meringue roulades make wonderful summer desserts. I love the combination of crunchy, chewy and creamy textures. The meringue can be made a day in advance and stored unfilled and covered with foil. Just fill and roll the roulade on the day you intend to serve it.
| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 30 min |
| Inactive: | 30 min |
| Cook: | 20 min |
| Yield: | 6 servings |
Ingredients
- Vegetable oil, for brushing
- 4 egg whites
- 8 ounces caster sugar (superfine)
- 2 ounces desiccated coconut (shredded or ground unsweetened coconut)
- 3 1/2 to 5 ounces heavy cream, lightly whipped
- 4 ounces (1/2 cup) lemon or lime curd
- 9 to 11 ounces fresh or frozen raspberries
- Icing sugar (confectioners’), for dusting
- Fresh raspberries
- Fresh mint leaves, optional
Instructions
- Preheat the oven to 350 degrees F. Line a 9 by 13-inch Swiss roll pan or jelly roll pan with foil, folding the sides up to make a frame of 1 1/2-inches high and squeezing the corners together. Brush lightly with vegetable oil.
- Place the egg whites in the spotlessly clean stainless steel bowl of an electric food mixer, or use a hand-held electric beater and whisk until soft peaks form.
- Add all the sugar, but if using a hand-held beater, add the sugar in stages, and whisk at full speed for about 4 to 5 minutes, or until stiff peaks form. Using a large metal spoon, fold in the coconut firmly and quickly.
- Smooth the meringue into the prepared tin with a palette knife, and bake in the oven for 15 to 20 minutes, or until faintly browned and firm to the touch.
- Allow the meringue to cool for a few minutes, and then turn out onto a sheet of foil (slightly bigger than the roulade) deftly turn it upside down onto the sheet gently removing the foil on the base. Allow to cool completely.
- For the filling, stir the cream and curd together. Adjust to taste. It should have a good ‘lemony’/’limey’ tang to contrast with the sweet meringue.
- Spread the curd cream mixture evenly over the meringue, leaving the long edge nearest to you, about 1 1/2 inches free of filling. Cover the cream with the fruit.
- Holding the foil closest to you, roll up the roulade away from you and leave it in the foil until you are ready to serve (it will hold neatly here for a couple of hours in the fridge).
- When ready to serve, unwrap the roulade, and gently push it onto a serving dish using a palette knife or cake slice.
- Dust with icing sugar and decorate with a few more raspberries and mint leaves, if you wish.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 326 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 4 g |
| Sugar | 43 g |
| Protein | 5 g |
| Cholesterol | 31 mg |
| Sodium | 108 mg |