Wednesday, August 7, 2013

Meringue Roulade with Yoghurt Filling

Over the last 12 months, I have conquered many of my baking fears.

Mr B and I have taken to making our own english muffins, crumpets, cheeses, breads and fondant, not to mention the constant rotation of baking creations.

Despite all of this, roulades and swiss rolls are something I just have not been able to bring myself to try.

Whilst I would love to attempt one, I just can not comprehend how a cake....or a meringue for that matter, can be rolled and curled and manipulated without crumbling and falling apart. So in an attempt to avoid the horrible frustration that comes with failure, I have been more than content to just avoid them altogether.

Mr B on the other hand is not phased by anything and when he set his sights on making a Meringue Roulade with Yoghurt Filling for dessert this week I declared that he was on his own.

He was not even remotely phased by this and proceeded to whip up an amazing and delicious meringue roulade with next to no effort. He even had the cheek to make it look easy!!

 To make this Meringue Roulade with Yoghurt Filling you will need

2 tablespoons icing sugar mixture, sifted
4 egg whites (Don't get rid of the egg yolks though, use them to make a delicious pastry cream or custard!)
1 cup caster sugar
1 teaspoon cornflour
1 teaspoon white vinegar
700g Gippsland Blood Orange and Mango Yoghurt (you could use any thick yoghurt though)
1/4 cup freshly squeezed orange juice
1 tbspn caster sugar

Preheat oven to 150°C/130°C fan-forced and grease and line a baking tray with baking paper. Make sure to extend the paper 2cm from edge of pan on all sides.

Using an electric mixer, beat egg whites until stiff peaks form. Add caster sugar, 1 tablespoon at a time, beating well after each addition.

Beat for 4 minutes or until sugar has dissolved.

Add cornflour and vinegar. Beat until just combined.

Spread mixture over prepared pan, smoothing the top with a spatula. Bake for 25 to 30 minutes or until light golden and firm. Ours only took 17 mins so just keep an eye on it.

Place a large piece of baking paper on a flat surface and dust with 1 tablespoon icing sugar.

Turn meringue onto baking paper. Remove lining paper. Cool for 5 minutes.

Spread the half of the yoghurt over the meringue, leaving a 3cm border down 1 of the long sides. Starting at the opposite side to the border and using the paper as a guide, roll up meringue to enclose filling. Gently wrap with a clean dry tea towel and gently place on a plate. Refrigerate for at least 1 hour but preferably overnight.

Combine orange juice and remaining caster sugar. Heat in a saucepan over medium heat until sugar is dissolved and mixture is syrupy.

Serve topped with remaining yoghurt and drizzled with orange syrup.



 Mrs B xx

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