Chocolate Meringue Roulade
1.5 hr 
8 
Indulge your senses in the heavenly world of desserts with this delicious festive creation – the Chocolate Meringue Roulade. This exquisite treat is a testament to the delicate balance of flavours and textures, presenting a perfect harmony of sweetness and lightness. Rooted in the rich tradition of British desserts, the roulade has undergone a delightful transformation in this recipe, elevating it to new heights of culinary bliss.
The concept of a roulade, meaning “rolled” in French, can be traced back to the 19th century, where it was initially associated with savoury dishes. However, the evolution of culinary arts saw this concept seamlessly transition into the realm of desserts, giving birth to the sweet and sumptuous roulades we cherish today. Our Chocolate Meringue Roulade pays homage to this culinary journey while infusing a contemporary twist that will captivate your taste buds.
At the heart of this rolled cake lies the exceptional quality of our organic cocoa powder. Sourced with utmost respect toour ethical and sustainable values, our cocoa powder imparts a rich and intense chocolate flavour that forms the soul of this roulade. The recipe itself is a celebration of simplicity, ensuring that the ingredients used are kitchen staples, making it an accessible and enjoyable venture for both seasoned bakers and budding kitchen enthusiasts alike.
One of the unique aspects of our Chocolate Meringue Roulade is its versatility. While we have adorned it with succulent raspberries, the canvas is yours to paint. Experiment with an array of fruits, sprinkle your creativity with vibrant toppings, or opt for a dusting of sieved cocoa powder to tailor this dessert to your preferences. It’s not merely a recipe; it’s an invitation to embark on a culinary adventure, where every twist and turn leads to a delightful discovery of flavour and texture. So, tie on your apron, gather your ingredients, and let the magic of our Chocolate Meringue Roulade unfold in your kitchen.
You will need
- 5 free range eggs (medium)
- 150g caster sugar
- 2 tsp cornflour (sifted)
- 1 tbsp Food Thoughts Organic Cocoa Powder (plus extra for dusting)
- 400 ml double cream – whipped to soft peaks
- 1 tbsp icing sugar (plus extra for dusting)
- 1 vanilla pod – split, seeds scraped out or vanilla essence to taste
- 1 handful fresh raspberries, to decorate
Method
Preheat the oven to 150°C/300°F, Gas 2.
Line a 33x28cm swiss roll tin with baking paper.
Place the egg whites into a clean bowl and whisk until soft peaks form when the whisk is removed from the bowl.
Gradually add the caster sugar, whisking continuously, until nearly stiff peaks form.
Fold in the cornflour and cocoa powder until well combined.
Spoon the meringue mixture into the prepared swiss roll tin and bake in the oven for 1 hour, or until cooked but still pliable. Set aside to cool.
In a bowl mix together the whipped double cream, icing sugar and vanilla seeds until just combined.
Sieve some icing sugar onto another sheet of baking paper in an even layer, then turn the meringue out on top of the icing sugar.
Spoon the cream onto the meringue and roll up, using the sheet of baking paper to help you lift the meringue. Place the roulade onto a place and dust with more icing sugar and some cocoa powder.
