So when I set about making a meringue roulade, I was sure I could handle it! However it was a hundred times easier, believe it or not!! Rolling meringue is like rolling marshmallow, easy as pie! And even if it cracked it would look great! Winner all round! For this roulade you need nothing but the basics... no flours, no vinegars, nothing... Dunno how but it works a treat, even without the stabilisers!
White Chocolate and Blueberry Roulade!
275gms Caster sugar
1 tsp Vanilla extract or half a pod, scraped
5 Egg whites, room temperature
Icing sugar, for dusting
For the Filling
150gms White chocolate
100mls Natural yoghurt
Heat your oven to 220c.
Whisk the egg whites in a clean bowl until holding stiff peaks, then gradually whisk in the sugar until the meringues are glossy and stiff. Whisk in the vanilla.
Spread the meringue thickly on a lined swiss roll tin. Turn your oven down to 160c and bake the meringue for about 15 minutes or until golden and firm to touch.
Remove from the oven and turn out onto a piece of greasproof, dusted with icing sugar. Leave to cool.
Melt your chocolate in your usual way, then stir in the yoghurt. Beat in the marscapone until smooth. Spread over the meringue and top with the blueberries.
Roll your meringue, using the paper to help. Leave wrapped in the paper and chill for at least 1 hour before serving dusted with icing sugar.