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Banoffee pie meringue roulade recipe
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Wow your guests with this show-stopping yet budget-friendly chocolate banoffee roulade. With a rich caramel, banana, and chocolate filling wrapped in light meringue, it's perfect for festive parties or as a decadent Christmas dessert. See method
Ingredients
For the meringue
- butter, for greasing
- 4 large egg whites
- 2 tsp lemon juice
- 200g golden caster sugar
- 2 tbsp icing sugar
For the filling
- 300ml double cream
- 2 bananas
- 175g Tesco Finest caramel sauce
- 40g dark chocolate, melted
- 1 Tesco shortcake biscuit, crumbled
Each serving contains
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Energy
1815kj
435kcal
22%
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Fat
24g
35%
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Saturates
15g
76%
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Sugars
47g
52%
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Salt
0.3g
6%
of the reference intake
Carbohydrate 49g
Protein 4.4g
Fibre 1.1g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Lightly grease and line a 23 x 32cm baking tray with baking paper.
- Whisk the egg whites and 1 tsp of the lemon juice in a non-plastic mixing bowl until stiff peaks form. Add a tbsp of the sugar and whisk again until stiff. Repeat with the remaining sugar, whisking well after each addition, until stiff, smooth and glossy. Spread the mixture out onto the prepared tray and bake for 15-20 mins, until lightly golden and crisp. Set aside to cool for 15 mins.
- Meanwhile, sift the icing sugar onto another sheet of baking paper slightly bigger than the tin. Carefully invert the cooled meringue onto the paper and leave to cool.
- Whip the cream until soft peaks form. Peel and finely slice the bananas and toss with the remaining lemon juice. Carefully peel the baking paper away from the meringue. Dollop the caramel over the meringue and carefully spread out evenly. Repeat with the cream. Scatter over the sliced bananas.
- Carefully roll the meringue up from one of the shorter sides into a tight cylinder. Transfer to a serving dish and drizzle over the melted chocolate. Sprinkle over the crushed biscuit and cut into slices to serve.
Tip: Any remaining roulade will keep in the fridge for 24 hours.
See more Christmas dessert recipes