Raspberry Meringue Roulade Gf Food

COCONUT MERINGUE ROULADE WITH LEMON CURD CREAM AND RASPBERRIES

Steps:

• Preheat the oven to 350 degrees F. Line a 9 by 13-inch Swiss roll pan or jelly roll pan with foil, folding the sides up to make a frame of 1 1/2-inches high and squeezing the corners together. Brush lightly with vegetable oil.
• Place the egg whites in the spotlessly clean stainless steel bowl of an electric food mixer, or use a hand-held electric beater and whisk until soft peaks form.
• Add all the sugar, but if using a hand-held beater, add the sugar in stages, and whisk at full speed for about 4 to 5 minutes, or until stiff peaks form. Using a large metal spoon, fold in the coconut firmly and quickly.
• Smooth the meringue into the prepared tin with a palette knife, and bake in the oven for 15 to 20 minutes, or until faintly browned and firm to the touch.
• Allow the meringue to cool for a few minutes, and then turn out onto a sheet of foil (slightly bigger than the roulade) deftly turn it upside down onto the sheet gently removing the foil on the base. Allow to cool completely.
• For the filling, stir the cream and curd together. Adjust to taste. It should have a good 'lemony'/'limey' tang to contrast with the sweet meringue.
• Spread the curd cream mixture evenly over the meringue, leaving the long edge nearest to you, about 1 1/2 inches free of filling. Cover the cream with the fruit.
• Holding the foil closest to you, roll up the roulade away from you and leave it in the foil until you are ready to serve (it will hold neatly here for a couple of hours in the fridge).
• When ready to serve, unwrap the roulade, and gently push it onto a serving dish using a palette knife or cake slice.
• Dust with icing sugar and decorate with a few more raspberries and mint leaves, if you wish.

TIRAMISU MERINGUE ROULADE

Steps:

• First, make the ganache. Whisk the coffee and melted chocolate together until you have a smooth, glossy mixture. Leave to cool and thicken, stirring occasionally.
• Heat the oven to 180C/160C fan/gas 4. Line a 23 x 32cm baking tray with baking parchment. For the meringue, beat the egg whites and a pinch of salt with an electric whisk until stiffened slightly.
• Add 1 tbsp of the caster sugar to the egg whites, then whisk again to stiff peaks. Repeat with the rest of the sugar, a spoonful at a time, until the mixture is thick and shiny. Spread evenly into the tray, then bake for 15-20 mins, or until crisp to the touch and lightly golden in places. Leave to cool completely.
• For the mascarpone cream filling, put the cream, sugar, mascarpone and liqueur, if using, in a medium bowl and whisk until thickened.
• To assemble, sift some icing sugar over a large sheet of baking parchment, then carefully flip the cooled meringue onto it. Lift off the tin and peel away the baking parchment. With a short end facing you, score a line 2cm into the edge of the meringue. Spread the ganache evenly over the meringue, then top with the cream, smoothing it with a palette knife, then carefully roll into a roulade, starting from the scored end and using the parchment to help. Transfer to a serving plate and dust with cocoa powder.

MANGO & PASSION FRUIT MERINGUE ROULADE

Steps:

• Preheat the oven to 150C/ gas 2/fan 130C. Line a 33x23cm swiss roll tin with non-stick baking parchment. Beat the egg whites with an electric whisk until frothy and doubled in bulk. Slowly whisk in the caster sugar until thick and shiny. Mix the cornflour, vinegar and vanilla extract, then whisk into the egg whites.
• Spoon into the tin and level the surface carefully, so you don't push out the air. Bake for 30 minutes until the meringue surface is just firm.
• Remove from the oven and cover with damp greaseproof paper for 10 minutes. Dust another sheet of greaseproof paper with icing sugar. Discard the damp paper and turn the meringue out on to the sugarcoated paper. Peel off the lining paper, then spread yogurt over the meringue and scatter with mango and passion fruit. Use the paper to roll up the roulade from one short end. Keep the join underneath. Sift a little icing sugar on top if you like, decorate with physalis and serve with raspberry sauce.

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.

RASPBERRY-RIPPLE MERINGUE

Steps:

• Preheat oven to 200 degrees. Trace an 8-inch circle onto a piece of parchment paper. Turn over paper and place on a baking sheet. In a food processor, puree half the raspberries, 1 teaspoon sugar, and lemon juice until smooth. With a rubber spatula, press mixture through a fine-mesh sieve into a medium bowl. Discard solids and set sauce aside. In a small bowl, whisk together 3/4 cup sugar and cornstarch.
• In a large bowl, using an electric mixer, beat cream of tartar, egg whites, and pinch of salt on high until foamy. Reduce speed to low and add sugar mixture in 3 additions, beating on high 30 seconds after each addition. Scrape down bowl and beat on high until stiff peaks form, 3 to 4 minutes.
• Add 2 tablespoons raspberry sauce to meringue, but do not stir. With rubber spatula, mound meringue (it will ripple as you scoop) onto prepared parchment on sheet, using circle as a guide.
• Bake meringue until crisp and dry on outside, about 1 hour 50 minutes. Turn off heat and let meringue dry in oven, 1 hour. Remove from oven and let cool completely on sheet on a wire rack. To serve, gently peel meringue from parchment and transfer to a platter. Top with whipped cream and remaining raspberry sauce and raspberries.

HAZELNUT MERINGUE ROULADE WITHE RASPBERRIES

Steps:

• Preheat oven to 200c.
• Line a 9x13 Swiss roll tin with baking parchment.
• Place the egg whites in a clean bowl and whisk using an electric whisk on full speed until very stiff.
• Gradually add the sugar a teaspoon at a time, whisking well between each addition.
• The meringue is ready when it is glossy and very stiff.
• Spread the mixture into prepared tin and sprinkle with hazelnuts.
• Bake for 8 mins or until very golden.
• Remove the meringue from the oven and turn hazelnut side down on a sheet of non-stick baking parchment.
• Remove the paper from the base of the meringue and allow to cool for ten mins.
• Spread the whipped cream over the meringue and scatter over the raspberries.
• Using the parchment to help you, roll the meringue up fairly tightly from one of the long ends to form a roulade.
• Wrap in non-stick baking parchment and chill well before serving.
• To serve unwrap and cut in slices.