Meringue Roulade
Meringue Roulade with Pomegranate Seed
Serves 6 – 8
For the Roulade
4 egg whites, free-range and organic
225g (8ozs) castor sugar
Filling
300ml (1/2 pint) whipped cream
1-2 pomegranates
pomegranate seeds
Berried holly for Christmas Time
Swiss roll tin 12 x 8 inch (30.5 x 20.5cm)
Parchment paper
Method
Preheat the oven to 180ºC\350ºF\gas mark 4.
Put the egg whites into a spotlessly clean bowl of a food mixer. Break up with the whisk and then add all the castor sugar together. Whisk at full speed until it holds a stiff peak 4 – 5 minutes approx.
Meanwhile, line a swiss roll tin with parchment, brush lightly with sunflower or vegetable oil.
Spread the meringue gently over with a palette knife. Bake in the preheated oven for 15-20 minutes, it ought to be quite thick and bouncy, crisp on the outside but still soft in the centre. Allow to cool fully.
Meanwhile, cut the pomegranates in half around the equator, flick out the seeds.
Keep some seeds aside to decorate the roulade.
To Assemble
Put a sheet of parchment paper on the worktop and turn the roulade onto it, remove the base tin foil. Spread the whipped cream and remaining pomegranate seeds over the meringue, roll up from the long side, taking your time while doing so and carefully ease onto a serving plate.
Pipe 6 –8 rosettes of cream along the top of the roulade, decorate with the reserved pomegranate seeds and a few bits of holly. Sprinkle a bit of icing sugar over the top using a sieve for that extra Christmassy effect if making it at Christmas time 🙂
