There are no words to describe how absolutely delicious this roulade is. You know something is good when people stop conversation just to savour it. That is what happened with the two people who I shared it with tried some.
I think anything with cream and toffee in it is a winner, so I can’t take all the credit – but I have to say this is a bloody good dessert.
This recipe is unbelievably quick, easy but oh so impressive, so it would make a brilliant alternative to a Christmas pudding. The fact it is naturally gluten-free is great for those with dietary requirements and it can be prepped the night before to eliminate stress on the big day. Not a fan of pecans or even toffee? Make your own version – fill with winter berries, clementines, chocolate or to make it truly special, flavour the cream with a dash of Bailey’s.
- 4 egg whites
- 225g caster sugar
- 1tsp cornflour
- 1tsp white wine vinegar
- 30g pecans, chopped in half
- 300ml double cream
- 2-3 tbsp toffee sauce
- Preheat the oven to 150oc and grease and line a large baking tin (33cmx22cm) with greaseproof paper
- In a large clean metal or glass bowl, whisk the egg whites using an electric whisk until they form soft, foamy peaks – once this happens whisk in the sugar, a spoonful at a time until all the sugar has been used up
- Once the mixture has become thick, stiff and glossy whisk in the cornflour and white wine vinegar until well incorporated
- Spread the mixture into an even layer onto the baking tin and then top with the chopped pecans. Bake in the oven for 25 minutes
- When baked, take a damp tea towel and place onto the kitchen surface. On top of the meringue place a sheet of clean greaseproof paper. Flip the tin (with the greaseproof paper on top), onto the damp tea towel and carefully remove the tin and the greaseproof paper that is on the bottom of the meringue. Leave to cool completely
- Meanwhile, whip the cream until it forms soft peaks (don’t overmix otherwise it will split) and stir through a couple of tablespoons of the toffee sauce to create a ripple effect
- Spread the cream over the cooled meringue and drizzle over one tablespoon of the toffee sauce
- Using the greaseproof paper as an aid, carefully roll the roulade from short end to short end, to create a swiss roll shape – it may crack, but that’s okay!
- Place in the fridge to firm up for up to half an hour, before slicing. The roulade will keep for a couple of days in the fridge if wrapped up in clingfilm.
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