Lightly whip the cream to soft peaks and spread over the meringue, leaving a border of about 2.5cm on the long side farthest away from you. Sprinkle over hazelnuts and 150g (5oz) raspberries. customersupport@waitrose.co.uk, You can also add it to one of your existing cookbooks, Send a link to this recipe to a friend or your own e-mail address as a reminder, The recipe will be added to your scrapbook. Put the egg whites into a large bowl and whisk until stiff but not dry. Place a rack in the centre of the oven. Cook down for about 5 minutes until the berries have collapsed, then use a hand blender to blitz into a sauce, Take 60g of the chocolate and break up into little pieces (around 1cm), Once the meringue is cooked and cooled, spread around three quarters of the cream over the meringue sheet. Lemon meringue pie with a white chocolate biscuit base, Begin by making the meringue. We use cookies to provide you with a better service on our websites. Line a 33cm x 23cm (13in x 9in) shallow baking tin with parchment paper. You can play around with the flavours too – white chocolate goes well with raspberries, or some toasted flaked almonds wouldn’t look out of place either. Peel and chop the flesh of 2 kiwi fruit. Roll up the roulade ( lengethwise ) with the aid of the paper. It's simple to make and extremely versatile because it can be filled with any fruit you choose. Serve sliced, with extra fruit or a raspberry sauce. Fold in the chopped flesh of 2 nectarines. Customer comment
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Pineapple and kiwi fruit filling Dust with extra icing sugar if you wish. Evenly sprinkle the raspberries on top then begin to roll into a roulade. You are free to manage this via your browser setting at any time. Sprinkle over half of the amaretti crumb, the chocolate chips, two thirds of the fresh berries and drizzle half of the raspberry sauce evenly over the top, Now it's time to roll. Preheat the oven to 200C/180C Fan/Gas 6. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. Place on serving dish and sprinkle with the icing sugar. Line a 33cm x 23cm (13in x 9in) shallow baking tin with parchment paper. 5 large egg whites Grease and line a 25 x 38 cm rimmed baking sheet with non-stick baking paper. The meringue roulade recipe is very straightforward. Preheat the oven to 150°C, gas mark 2. Peel paper from the meringue, then evenly spread over the cream mixture. 1. Whisk the egg whites until stiff, using an electric whisk if possible. Scatter the raspberries evenly over the cream, then carefully roll up. Keep any leftovers in the fridge for up to three days. by email at
Our raspberry meringue roulade recipe is a magnificent summer dessert. Line a 33x28cm swiss roll tin with baking parchment, leaving a 5cm overhang. Preheat oven to 160°C (140°C fan) mark 3. Preheat the oven to 150°C, gas mark 2. If you are unable to use JavaScript
Chop 2 thick slices from a sweet pineapple. Using the paper underneath it to help you, roll up the meringue from the short edge. Whisk the egg whites until stiff, then gradually whisk in the caster sugar, a little at a time, until the meringue mixture is stiff and glossy. Whisk the egg whites in a clean, large bowl … Beat in the cornflour and lemon juice until well combined. Turn roulade onto paper. Leave
Spread over the roulade and roll up. Turn the meringue out onto a sheet of greaseproof paper sprinkled with sieved icing sugar and peel off the baking paper. Whisk 125g Waitrose Luxury Lemon Curd with a 284ml pot double cream and the finely grated rind of 1 lemon. Preheat oven to 160°C (140°C fan) mark 3. Don't worry if cracks appear - they'll add to the log effect. Good Housekeeping participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. Chocolate and blackberry meringue roulade. You may be able to find more information about this and similar content on their web site. Icing sugar, to dust Customer Sales and Support Centre by free phone on 0800 1 88884 or
This ingredient shopping module is created and maintained by a third party, and imported onto this page. 284ml pot double cream Use a spatula to spread the meringue out to a thin sheet and bake for 30 minutes or until the meringue has crisped up on the outside, In the meantime, whip the cream to soft peaks with the vanilla essence, Make a quick raspberry sauce by placing the raspberries in a small saucepan and heating up with the lemon juice and icing sugar.
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