Who can resist a chewy meringue roulade? This one from Emily Scott of St Tudy Inn is smothered in orange curd and fresh fruit
You will need
Egg whites 6
Caster sugar 350g
Orange curd 350g
Double cream 280ml
Passion fruit 6, ripe and wrinkled
Raspberries 1 punnet
Icing sugar to finish
Mint to decorate
For the orange curd:
Orange 1, finely grated zest and juice
Caster sugar 40g
Free range eggs 2, large
Unsalted butter 50g
- To make the orange curd, put the orange zest and juice, sugar and eggs in a bowl and whisk together. Then add the butter, cut into cubes, and fit the bowl over a pan of simmering water. Whisk until the curd thickens, for about 10 minutes.
- To make the meringue, set the oven to 200°c/gas 6 and line a shallow sided 36cmx30cm baking tray with parchment, making sure it comes up the sides.
- Separate the eggs and put the whites in a large bowl. Whisk to form stiff peaks then slowly add the sugar. Do not over mix.
- Spread the meringue over the parchment then bake for 10 minutes at 200°c/gas 6. After 10 minutes, reduce to 100°c/gas ¼ and continue to bake the meringue for 15 minutes.
- Take out of the oven and allow to cool slightly. Lay out a piece of greaseproof paper, cover lightly with icing sugar, then confidently turn the roulade out, crust side down. Carefully peel away the paper and allow to cool.
- To make up the roulade, spread the orange curd over the surface of the meringue. Whip the cream until it will stand in soft peaks and spread it over the curd. Cut the passion fruits in half and spread the juice and seeds over the cream and scatter the raspberries evenly too.
- Take one short end of the greaseproof paper and use it to help roll up the roulade.
- Place on a white plate, dust with icing sugar and decorate with mint.
Chef’s tip: ‘This is a wonderful pudding that works with different seasonal fruits and will dazzle any guests at your supper table,’ says Emily. ‘Everyone loves chewy and delicious meringue. Passion fruits are generally sold when they are smooth to the touch, but are not truly ripe until they are lightly pitted and wrinkled.’