Maple Pecan Meringue Roulade Food

PECAN AND MAPLE MERINGUE ROULADE RECIPE

Steps:

• Heat the oven to 180C, 160C fan, 350F, gas 4. Using an electric hand whisk, beat the egg whites in a large bowl until stiff. Add the sugar 1tbsp at a time, whisking well after each addition until stiff and glossy.
• Add the cornflour and vinegar. Spoon into the tin and smooth the surface with a palette knife.
• Mix the pecans with the cinnamon and scatter 50g (2oz) over the roulade. Bake for 15 minutes until puffed, golden and firm to the touch. Gently loosen the edges of the paper from the meringue and leave to cool in the tin on a wire rack for 10 minutes. Lift out of the tin, holding the edges of the paper, place back on the cooling rack and leave to cool completely.
• Spread out a piece of greaseproof paper flat on the worktop and dust lightly with 2tbsp icing sugar. When the tin is cool enough to handle, turn the roulade out onto the paper. Peel off the baking parchment.
• To make the filling, lightly whip the double cream with the remaining icing sugar and Frangelico to soft peaks. Spread over the cooled roulade and scatter with the remaining pecans. Roll the roulade, using the paper, from one short end to the other. Chill in its paper, seam side down to hold its shape.
• To make the sauce, place the butter, maple syrup and sugar in a medium pan and heat gently, stirring until the sugar has melted. Simmer gently for 5 minutes. Pour in the cream. Bubble for 1 minute then stir in the salt according to taste. The sauce will thicken as it cools. Place the roulade on a serving platter. Drizzle over the maple sauce, serve extra on the side.

WHITE FOREST MERINGUE ROULADE

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter, then line a 23 x 32cm baking tray. Using an electric hand whisk, beat the egg whites, lemon juice and a pinch of salt until stiff.
• Add 1 tbsp of the caster sugar, then whisk until the mixture makes stiff peaks. Repeat with the rest of the sugar, spoon by spoon, until the mix is thick and shiny. Spread into the tin, then bake for 15 mins or until crisp to the touch and lightly golden in places. Leave to cool.
• Simmer the cherries, orange juice, sugar and cloves for 10 mins, or until the cherries are soft but still holding their shape. Mix the cornflour with 2-3 tsp cold water to make a paste, stir into the cherries and cook for a couple mins more until the juices thicken. Leave to cool.
• To assemble, sift icing sugar over a large piece of parchment, then carefully flip the meringue onto it. Remove the tin and parchment. With a short end facing you, score a line 2cm into the meringue.
• Whip the cream, icing sugar and vanilla until thick but not stiff, then spread over the meringue. Spoon over about half of the cherry sauce and scatter with the grated chocolate. Roll up the roulade, starting with the scored short end and using the paper underneath to help. Freeze the roulade for up to a month then defrost overnight. Freeze by setting on a parchment-lined tray then, once firm, wrap the parchment around it and cover with cling film. Freeze the remaining cherry sauce for up to a month.
• To serve, drizzle with the melted white chocolate. Top with a few of the whole cherries and serve the remaining sauce on the side.

MAPLE PEAR, PECAN & MASCARPONE ROULADE

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Oil a 30 x 24cm swiss roll tin and line with baking parchment. Put the eggs, vanilla and both sugars in a large bowl, and beat with an electric whisk for 5 mins, or until thickened and doubled in volume. The beaters should leave a thick trail when lifted out of the mixture.
• Sift over the flour, baking powder, cinnamon and ¼ tsp salt, and very gently fold in using a large metal spoon. Pour into the prepared tin and bake for 10-15 mins until golden and springy. Leave to cool in the tin a little, then turn out onto a sheet of baking parchment dusted with icing sugar. Roll up from a longer end, along with the parchment, then leave to cool.
• Toss the pears with the lemon juice in a bowl, then tip into a sieve set over a bowl to drain off any excess liquid. Beat together the mascarpone, double cream and 3 tbsp of the maple syrup until thick and spoonable. Tip the pecans into a food processor and blitz until finely chopped, then spread out on a large sheet of baking parchment.
• When the sponge is completely cool, unroll and drizzle over the remaining maple syrup. Spread with three-quarters of the mascarpone mixture, then scatter over the pears and roll up again tightly. Spread the remaining mascarpone all over the outside of the roulade, then swiftly roll in the chopped pecans. Cut into thick slices and serve with an extra drizzle of maple syrup, if you like.