White chocolate meringue roulade recipe
As the holiday season approaches, it’s the perfect time to indulge in festive treats that bring joy to both the eyes and the taste buds. This White Chocolate Meringue Roulade is an elegant and delicious dessert that’s sure to impress your guests at any Christmas gathering. With its crisp meringue, rich white chocolate filling, and light whipped cream, it’s a beautiful balance of textures and flavours. Whether you’re hosting a festive dinner or looking for the perfect dessert to end your holiday meal, this roulade is a sweet way to celebrate the magic of Christmas with loved ones.
Ingredients
For the meringue:
- 4 large egg whites
- 225g caster sugar
- 1 tsp white vinegar
- 1 tsp cornflour (cornstarch)
- 1 tsp vegetable oil
For the filling:
- 200g mascarbone cheese
- 1tsp white caster sugar
- 100ml double cream
- 150g white chocolate
- 250g fresh berries (e.g., raspberries or strawberries) – optional
- 1tsp Icing sugar (powdered sugar) for dusting
Method
Instructions:
1. Prepare the meringue:
- Preheat your oven to 180°C / Gas 4.
- Line a large Swiss roll tin with foil, folding up the sides to create a frame about 3-4 cm high. Scrunch the corners together and brush the foil with a little vegetable oil.
- Carefully separate the egg whites from the yolks. In a clean mixing bowl, whisk the egg whites until stiff peaks form. Add the vinegar and gently fold in the cornflour.
- Gradually add the sugar, whisking quickly for 4-5 minutes until the meringue forms stiff peaks.
- Spread the meringue evenly into the prepared tin using a palette knife. Bake in the oven for 25-30 minutes, or until the meringue is lightly browned and firm to the touch.
- Let the meringue cool for 5 minutes, then turn it out onto a larger sheet of foil (larger than the meringue) and remove the cooking foil. Allow it to cool completely.
2. Prepare the filling
- Finely grate the white chocolate and place it into a mixing bowl. Beat the mascarpone cheese and grated chocolate together.
- In a separate bowl, whisk the cream and caster sugar until it starts to thicken (be careful not to over-whisk).
- Gently fold the whipped cream into the mascarpone mixture, blending until smooth.
3. Assemble the roulade:
- Spread the cream and mascarpone mixture evenly over the meringue, leaving a 2 cm border along the long sides.
- Wash and dry the raspberries, then press them gently and evenly into the surface of the cream.
- Carefully lift the meringue using the foil on one of the long sides and begin to gently roll the roulade away from you. Be sure not to roll the foil into the meringue.
- Wrap the roulade in the foil and chill in the fridge for 2 hours.
4. Serve:
Once chilled, unwrap the roulade, place it on a serving plate, and dust with icing sugar. Slice and serve.
Enjoy your light and creamy White Chocolate Meringue Roulade!
Why not try our other dessert recipes over the Christmas period?
