Wednesday, 7 December 2016

Recipe: Blackberry & Damson Meringue Roulade

The ability to make meringue is one of the key skills in any home cook’s repertoire and once you have mastered it you will be whipping up all manner of delectable desserts. Think Pavlova, Queen of Puddings etc. I also like to make meringue roulades which always look stunning. I must have made hundreds of pavlovas and meringue roulades over the years and they still remain the most requested thing that I cook or bake.

Meringue Roulade:
4 large egg whites
225g caster sugar
50g flaked almonds
Damson, Blackberry & Port Compote:
6-8 damsons, stoned and chopped into 3cm chunks
150g fresh (or frozen) blackberries
50g caster sugar
50ml port
To Finish:
A little icing sugar
250ml fresh cream, whipped
Meringue Roulade:
  1. Preheat the oven to Fan Oven to 180C/Fan Oven 160C/Gas Mark 4.
  2. Line a large swiss-roll tray/tin (33cm x 24cms approximately with non-stick baking parchment and set aside.
  3. Place the egg whites into a large spotlessly clean mixing bowl and using a hand-held electric mixer beat until the mixture forms stiff peaks.
  4. Add in the sugar gradually, mixing well after each addition to create a stiff and glossy meringue.
  5. Spread the mixture into the prepared tray and sprinkle over the flaked almonds.
  6. Bake in the preheated oven for 20 minutes until lightly browned and then remove and allow to cool in the tin.

Damson, Blackberry & Port Compote:
  1. Place all the ingredients in a small saucepan over a moderate to low heat and heat until the sugar has dissolved. Increase the heat marginally an cool until the mixture reduces slightly and becomes jammy (about 10 minutes or so). Remove from the heat and set aside to cool completely.

To Finish:
  1. Upturn the cooled meringue roulade onto a large sheet of non-stick baking parchment dusted with icing sugar so that the almond side is facing down.
  2. Spoon over the cooled compote and spread out evenly. Spread the freshly whipped cream on top of the compote.
  3. Roll up the roulade from one short end to the other in one fluid motion using the baking parchment to assist.  Carefully transfer the roulade to a serving plate and refrigerate for half an hour before serving.

Serves 8-10.

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