How To make Lemon, Chocolate and Berry Roulade
4 med eggs
125 g caster sugar
plus extra dusting
1/2 tsp vanilla essence
50 g desiccated coconut
1 lemon :
grated rind & juice
175 g plain chocolate
300 ml double cream whipped
225 g mixed berries (eg redcurrants, tayberries,
raspberries, strawberries) stalks removed, hulled and halved if necessary fresh mint and extra berries :
to decorate icing sugar -- for dusting
1. Preheat the oven to 200C/400f/Gas 6. Lightly oil and line a 23x33cm Swiss roll tin with non-stick baking paper.
2. Whisk together the eggs, caster sugar and vanilla essence with an electric whisk for 5 minutes until thick and frothy and the whisk leaves a trail. Fold in the coconut and lemon rind and pour into the tin. Bake for 12-15 minutes until firm. Leave to cool.
3. Lay a sheet of non-stick baking paper the same size as the tin on a flat surface and sprinkle with the extra caster sugar. Turn the roulade on to the paper and peel off the lining paper. Trim the edges of the roulade, then sprinkle over the lemon juice.
4. Melt the chocolate in a heatproof bowl set over a pan of simmering water, then spread over the roulade and top with the fresh berries. Lift the paper along one of the short sides and use to help roll up the roulade. Decorate with the reserved cream, fresh berries and sprigs of mint. Dust with icing sugar to serve.
To freeze: freeze at the end of stage 2 for up to 3 months.
How To make Lemon, Chocolate and Berry Roulade's Videos
Chocolate & Raspberry Meringue Roulade Recipe Tutorial
Chocolate & Raspberry Meringue Roulade Recipe Tutorial
Surprisingly easy & delicious, this meringue roulade is the perfect party dessert.
It's wickedly indulgent and will impress your guests. The best part is, it's actually pretty quick to make - it'll take around 15 minutes to make the meringue (plus baking time) Then it'll take you less than 10 minutes to fill and roll your roulade.
I hope you give this recipe a try. I'm sure you won't be disappointed!!
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▼YOU WILL NEED▼
5 medium (4 large) egg whites
225g // 7.9oz // 1cup caster sugar - also known as superfine sugar (use white granulated if you can't find superfine/caster)
Vanilla (optional) add after sugar
300ml // 10.5floz // 1+1/4 cup double cream - also known as heavy/whipping cream
90g // 3.1oz // 1/2 cup chocolate -- 2/3 chopped small -- 1/3 grated (approx)
40g // 1.3oz // 1/4 cup toasted hazel nuts
65g // 2.2oz // 1/2 cup raspberries (weight for fresh ingredients)
▼TIPS▼
I like to make this around 6-12 hours before I want to serve. I think it tastes better when it's had a few hours in the fridge.
Consume within 48 hours and make sure that it's covered in the fridge - keep away from strong odours
Don't over fill the roulade - the filling will go out the sides when you roll it.
Try to have a mix of texture in the filling - a completely soft dessert with no texture isn't inviting
Use a fruit sauce if you don't have fruit - try choosing a sharp sauce like cherry or passion fruit to cut through the sweetness of the meringue, cream & chocolate
CREDIT: MUSIC BY NICOLAI HEIDLAS - SONG TITLE 'SUNNY HOLIDAYS'
Meringue roll with Strawberries and Cream recipe
Meringue roll is a chic, delicious and very popular dessert that will not leave anyone indifferent. There is a light crispy crust on the outside, and an incredibly tender souffle inside. Try to cook necessarily. Recipe for meringue roll with strawberries. Meringue roll how to cook, recipe with whipped cream.
My Instagram
Meringue roll with Strawberries recipe
Baking sheet 30*40 cm
Egg whites - 150 g (4 pieces of large eggs)
Lemon juice - 1 tsp
Sugar - 150 g
Powdered sugar - 100 g
Vanilla sugar - 1 tsp
Corn starch - 1 tbsp
Whipping Cream - 200 g
Powdered sugar - 40 g
Strawberries - 200 g
Oven - 160 C / 320 F
Time - 20-25 minutes
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#meringueroll #meringuerollrecipe #meringuerecipe
How to fold sponge mix for chocolate roulade with Mary Berry Pt 2 | The Great British Bake Off
In Pt 2 of Mary Berry’s chocolate roulade recipe, Mary and Paul take you through the crucial folding stage in combining ingredients for the roulade sponge mixture and then put it in the oven to bake.
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Luscious lemon pavlova recipe | Simply Nigella - BBC
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Watch the BBC first on iPlayer ???? Nigella delivers her final serving of feelgood food in this episode, sharing the origins of some of her latest recipe ideas and revealing just how and why they came into being.
There is a beautiful bowl of steamed clams with Thai basil - a recipe that was inspired by Nigella's recent holiday in Thailand.
Then there is Nigella's toasty olive oil granola, which is born out of a need to have a satisfying breakfast at the ready, even on the busiest of mornings. Hunger pangs at the other end of the day led to Nigella's griddled halloumi with a sweet chilli sauce.
Finally, Nigella's friends are treated to a 'bav and pav' feast for supper - griddled bavette steak for main course, followed by a luscious lemon pavlova for pud.
Simply Nigella | Series 1 Episode 6 | BBC Two
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Lemon curd and white chocolate roulade
Recipe from Russell Brown at Creative about cuisine from his book Well Seasoned.
A delicious light dessert perfect served with summer berries.
Super delicious and easy meringue roulade dessert! Everyone will be amazed!
Everyone will love this dessert! So light, airy, fruity and delicious, this meringue roulade will be a show stealer. It is actually super easy and quick to make, with only few ingredients it will fly of the table in seconds.
One of my most favourite desserts at all times. It is also gluten free.
RECIPE:
5 egg whites
Pinch of salt
250g icing sugar
1 tbsp cornstarch
300ml whipping cream
1 tbsp sugar
150g strawberries
100g raspberries
Enjoy ♥️
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