New Year’s Eve Meringue Roulade is a modern British recipe for a Christmas/New Year white roulade cake to be served with fresh fruit. The full recipe is presented here and I hope you enjoy this classic British version of: New Year’s Eve Meringue Roulade.
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Roulades are one of my specialities and the dessert I tend to make and bring to parties Here is a snow-white roulade that can be made for Christmas, but which I think is ideal for New Year. It can be served with brandy butter, but is probably even better served with a mix of fresh fruit.
Ingredients:
For the Roulade:
8 egg whites
½ tsp cream of tartar
320g (1 ¾ cups) caster (superfine) sugar
2 tsp cornflour (cornstarch)
2 tsp vanilla extract
Powdered sugar, for dusting
For the Filling:
225g (8 oz) mascarpone
60ml (1/4 cup) double (heavy) cream
3 tbsp caster (superfine) sugar
2 tsp orange flower water (or rose water)
Method:
Combine the egg whites and cream of tartar in a clean and dry bowl. Beat until foamy, then whisk in the sugar, adding in a steady stream. Continue beating until stiff, glossy, peaks form.
Sift the cornflour (cornstarch) over the top then fold in the vanilla extract. Line the base and sides of a 25 x 37.5 cm (10 x 15in) Swiss (jelly) roll pan with greaseproof (waxed) paper. Lightly grease with butter (include the rim) then turn in the batter.
Smooth the top, then transfer to an oven pre-heated to 180ºC (350ºF) and bake for 30 minutes. Allow to cool in the pan for 30 minutes, then loosen the edges and carefully turn out onto a piece of parchment dusted with icing (confectioner’s) sugar. Carefully peel off the greaseproof paper.
Using the parchment paper to help, roll the meringue sponge up (roll from one of the shorter edges). Sit the open end on the bottom and set aside to cool as you prepare the filling.
Beat together the mascarpone, double cream, sugar and orange flower water in a bowl until thoroughly blended. Carefully unroll the meringue and spread the filling mixture all over. Now, as before use the parchment paper to carefully roll up the roulade.
Transfer to a serving plate, sitting the open end on the bottom. Dust with powdered sugar, slice into rounds and serve.
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