23 June, 2018
Tropical Meringue Roulade
Tropical Lemon Meringue Roulade
Summer is here, and with it we welcome beautiful tropical fruits and summery holidays reminding flavours. Light and fluffy lemon French meringue wrapped in to bursting with tropical fruit flavour crème patissiere. Flaked almonds gives slight crunchy texture to this airy and light dessert.
INGREDIENTS
Lemon Meringue
200g egg whites (around 6-7 medium eggs, keep the yolks)
200g fine caster sugar
50g corn flour
Zest of 1 unwaxed lemon
60g flaked almonds
Tropical Creme Diplomat (custard)
150g pineapple, chopped (tinned or fresh)
Juice of half medium orange
Juice of half a lemon
50g banana (around ¼ medium banana )
10g (or 2 gelatine leafs) powdered gelatine
20g cold water
3 medium egg yolks (use left from meringue)
25g plain flour
50g fine caster sugar
For the Chantilly cream
200g double cream
20g caster sugar
Couple drops vanilla extract
For the decoration
Caramelised orange and pineapple segments
Pineapple leaves cut in triangles
Dusting of icing sugar and toasted almonds
METHOD
Preheat the oven to 200°C and line a 34cm x 24cm baking sheet with grea sed baking paper, leaving a 3cm overhang on all sides.
Firstly lets prepare the tropical custard. In the small food processor blend
Whisk the egg whites until stiff. Gradually whisk in the sugar, a little at a time, and continue whisking until the mixture is thick and glossy, then fold in the remaining meringue ingredients. Spread the meringue evenly onto the prepared baking tray. Bake for 10 mins, then lower the temperature to 170C/150C fan/gas 3 and cook for a further 10 mins.. Sprinkle with almonds.
Meanwhile, dust another sheet of baking parchment with icing sugar. Once cooked, remove the meringue from the oven and leave to cool for 2 mins on the tray. Turn out onto the dusted piece of parchment. Cool for a further 5 mins, then gently peel off the bottom sheet of parchment from the meringue. Cover with another layer of parchment and roll up the meringue from the long side until ready for use
se electric beaters to whip the cream, vanilla seeds and icing sugar to stiff peaks.
Gently unroll the meringue onto a board and ease away the inside layer of paper (don’t worry if there are a few cracks as the cream will hold it together). Spread the cream evenly over the meringue, then scatter with the passionfruit and chopped fruit, reserving a little to serve.
Using the remaining paper, roll meringue back onto itself to form a log. Keep the roll wrapped in the paper and place it seam-side down on a plate or board. Chill for at least 20 minutes, then slice 2cm thick and serve with the reserved fruit.
