Mary Berrys Manhattan Roulade Food

LEMON MERINGUE ROULADE WITH PISTACHIO

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6. Line a 23x33cm/9x13in Swiss roll tin with greased non-stick baking paper.
• Whisk the egg whites in a clean large bowl using an electric mixer on full speed until very stiff. Gradually add the sugar, a teaspoon at a time, and still on high speed, whisking well between each addition. Whisk until very, very stiff and glossy and all the sugar has been added.
• Spread the meringue mixture into the prepared tin, sprinkle with the chopped nuts. Bake for about 8 minutes until very golden-brown. Lower the oven to 160C/140C Fan/Gas 3 and bake for 15 minutes more until firm to the touch. Remove and turn upside down on a piece of non-stick baking paper. Carefully peel the paper from the base of the meringue and leave it to cool for about 10 minutes.
• To make the lemon curd, put the butter into a heatproof bowl, add the sugar and whisk by hand until combined. Stir in the egg yolks. Add the lemon zest and juice and whisk until smooth. Sit the bowl over a pan of just simmering water and whisk until the mixture has thickened. This will take about 8-10 minutes. Be careful the water does not boil as this will curdle the curd.
• Reserve 100g/3½oz (about 6 tablespoons) of the lemon curd and set aside. Spoon the remaining lemon curd into a sterilised jar. Seal and label it. It will keep in the fridge for 2 weeks.
• To fill the roulade, mix the reserved lemon curd with the whipped cream, swirling to give a marbled effect. Spread over the cooled meringue. Lightly score the meringue along one long side, slightly in from edge. Use this to help you fold and start to roll the base. Roll up the meringue tightly, using the paper to help you. Sit it on a plate with the join underneath.
• To serve, dust with icing sugar and decorate with Easter chicks.

MARY BERRY'S MANHATTAN ROULADE RECIPE - (4.2/5)

Steps:

• Grease two (13 x 19-inch) Swiss roll tins then line the tins with non-stick baking parchment. In a large bowl, with an electric mixer on full speed, beat the egg whites until soft peaks form. Gradually sprinkle in 75 grams (2 1/2 ounces) sugar, beating until the sugar completely dissolves and the whites stand in stiff peaks. Heat the oven to 190°C (375°F/gas mark 5). In another large bowl, using an electric mixer, beat the egg yolks and remaining sugar until very thick and lemon-colored. Add the flour and cocoa. Beat until well mixed, occasionally scraping the bowl with a rubber spatula. With a rubber spatula or wire whisk, gently fold the beaten egg whites into the egg yolk and sugar mixture, one third at a time. Spoon the mixture into tins, spreading evenly. Bake for 8-10 minutes or until the tops of the cakes spring back when lightly touched with your finger. Sift the cocoa over 2 clean tea towels. When the cakes are done, immediately turn the cakes out onto the towels. Carefully peel the baking parchment off the cakes. If you like, cut off the crisp edges. Starting at a narrow end of each cake, roll cakes with towels, Swiss roll-style. Place the cake rolls, seam-side down, on wire racks and leave to cool completely. Meanwhile, prepare the white chocolate butter cream. In a small, heavy saucepan, heat 3 tablespoons of milk over a medium heat until tiny bubbles form around the edge of the pan. Remove the saucepan from the heat. Using a wire whisk, beat in the chopped white chocolate. Mix until the chocolate melts then stir in the coffee liqueur. Cool, then refrigerate until cold for about 30 mins, stirring occasionally. Place the icing sugar and softened butter in a large bowl. (Don't use margarine as the butter cream will separate). Using an electric mixer, beat for 10 minutes or until light and fluffy, scraping the bowl often with a rubber spatula. Gradually beat the white chocolate mixture into the butter cream until smooth, occasionally scraping the bowl with the spatula. Now, unroll 1 cooled cake and use a palette knife to spread with about one third of the butter cream. Starting at the same narrow end, roll the cake without the towel. Unroll the second cake and spread with another third of the butter cream. Next, join the cakes - along the narrow end of the second cake, place a narrow end of filled cake roll. Finally, roll the cakes together by rolling the second cake around the first cake roll. Cook's tip: When cutting roulade, it's important to slice it cleanly so that the filling is seen at its best. For perfect results, dip a long serrated knife in hot water before slicing. Wipe the blade with kitchen paper after cutting each slice and dip again in water.

MARY BERRY'S MANHATTAN ROULADE RECIPE

Steps:

• Grease two 33 x 23cm (13 x 19-inch) Swiss roll tins then line the tins with non-stick baking parchment.
• In a large bowl, with an electric mixer on full speed, beat the egg whites until soft peaks form. Gradually sprinkle in 75g/2½oz sugar, beating completely until the sugar completely dissolves and the whites stand in stiff peaks.
• Preheat the oven to 190°C (375°F/gas mark 5). In another large bowl, using an electric mixer, beat the egg yolks and remaining sugar until very thick and lemon-coloured. Add the flour and 45g/1½oz cocoa. Beat until well mixed, occasionally scraping the bowl with a rubber spatula. With a rubber spatula or wire whisk, gently fold the beaten egg whites into the egg yolk and sugar mixture, one third at a time.
• Spoon the mixture into tins, spreading evenly. Bake for 8-10 mins or until the tops of the cakes spring back when lightly touched with your finger.
• Sift the cocoa over 2 clean tea towels. When the cakes are done, immediately turn the cakes out onto the towels.
• Carefully peel the baking parchment off the cakes. If you like, cut off the crisp edges. Starting at a narrow end of each cake, roll cakes with towels, Swiss roll-style. Place the cake rolls, seam-side down, on wire racks and leave to cool completely.
• Meanwhile, prepare the white chocolate butter cream. In a small, heavy saucepan, heat 3tbsp of milk over a medium heat until tiny bubbles form around the edge of the pan. Remove the saucepan from the heat.
• Using a wire whisk, beat in the chopped white chocolate. Mix until the chocolate melts then stir in the coffee liqueur. Cool, then refrigerate until cold for about 30 mins, stirring occasionally.
• Place the icing sugar and softened butter in a large bowl. (Don't use margarine as the butter cream will separate). Using an electric mixer, beat for 10 mins or until light and fluffy, scraping the bowl often with a rubber spatula.
• Gradually beat the white chocolate mixture into the butter cream until smooth, occasionally scraping the bowl with the spatula.
• Now, unroll 1 cooled cake and use a palette knife to spread with about one third of the butter cream. Starting at the same narrow end, roll the cake without the towel. Unroll the second cake and spread with another third of the butter cream. Next, join the cakes - along the narrow end of the second cake, place a narrow end of filled cake roll. Finally, roll the cakes together by rolling the second cake around the first cake roll.