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White chocolate meringue roulade recipe

White chocolate meringue roulade recipe

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This impressive white chocolate meringue roulade is a great dessert for feeding a crowd. Swirls of soft meringue, creamy white chocolate mousse and fresh raspberries are an irresistible summer combination. See method

  • Serves 10
  • 35 mins to prepare and 30 mins to cook, 2 hrs 00 mins to cool
  • 330 calories / serving

Ingredients

For the meringue roulade

  • 4 eggs
  • 1tsp white wine vinegar
  • 1tsp sifted cornflour
  • 225g white caster sugar
  • 1tsp vegetable oil

For the filling

  • 200g mascarpone cheese
  • 1tbsp of white caster sugar
  • 100ml double cream
  • 150g white chocolate
  • 250g fresh raspberries
  • 1tbsp icing sugar for dusting

Each serving contains

  • Energy

    1380kj
    330kcal     17%

  • Fat

    20g 28%

  • Saturates

    11g 56%

  • Sugars

    36g 40%

  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 36.7g Protein 4.3g Fibre 1.7g

Method

  1. Preheat the oven to 180°C/gas 4. 
  2. Take a large swiss roll tin and line with foil building up the sides to make a frame about 3-4 cm high. Scrunch the corners together. Brush the foil with a little vegetable oil. 

Make the meringue

  1. Separate the egg whites carefully from the yolks and in a clean mixing bowl whisk the egg whites until they form stiff peaks. Mix in the vinegar and then fold in the corn flour.

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  2. Gradually add the sugar and whisk quickly for 4-5 mins until stiff peaks form.
  3. Using a palette knife smooth the meringue into the prepared tin and spread evenly. Cook in the oven for 25-30 mins or until starting to faintly brown and firm to the touch. 
  4. Allow to cool for 5 mins then turn out upside down onto a sheet of foil (larger than the area of the meringue) and remove the cooking foil used for cooking. Allow to cool completely. 

Meanwhile make the filling

  1. Finely grate the white chocolate and place into a mixing bowl. Beat the mascarpone cheese and chocolate together. Whisk the cream and caster sugar together until it starts to thicken, don't over whisk. Fold the cream into the mascarpone and blend together until smooth. 

Assemble the roulade

  1. Spread the cream/chocolate/mascarpone mixture evenly across the meringue leaving a 2cm space along the long sides. Wash and dry and then press the raspberries deeply and evenly into the surface of the cream until they are all used.
  2. Take the foil on one of the longest sides of the roulade and curl it up to lift the edge of the roulade, and then proceed to very gently roll the roulade up and away from you. Make sure you don't roll the foil into the roulade.

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  3. Wrap the roulade in the foil and then chill in the fridge for 2 hours. Remove from the fridge and unwrap and place on a serving plate, dust with icing sugar and serve. 

See more Dessert recipes

If serving vulnerable groups, elderly people, babies, toddlers, pregnant women and people who are unwell, cook until the whites and yolks are solid.

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