This delicious dessert from Edward Hayden is perfect for the festive season - expect for people to demand seconds.
"A finger-licking dessert – watch this one disappear! Everyone always wants seconds and, it’s so light, you can just about get away with it. The meringue may be cooked and stored from the day before it is required as it does not have the same tendency to crack as a roulade of a whisked egg sponge." - Edward Hayden
For the roulade:
- 4 large egg whites
- 225g caster sugar
- 1 teaspoon coffee extract
- 50g flaked almonds
For the filling:
- 225ml cream, lightly whipped
- 1 measure of Baileys Irish Cream Liqueur
- Milk and white chocolate, melted
- Line a large Swiss roll tray (33cm x 24cm) with parchment paper, ensuring that both the base and the sides are covered.
- Put the egg whites into a large, spotlessly clean, mixing bowl and beat rapidly until the mixture forms stiff peaks. A little lemon juice (4/5 drops) added to the egg whites tends to break them down a little better and gives you a fluffier meringue. You can use an electric hand whisk or a food mixer for this process.
- When the mixture has formed the peaks, add in the sugar gradually, whisking thoroughly between each addition. When the mixture is sufficiently whisked, gently fold in the coffee extract.
- When the correct consistency is achieved, the mixture should be glossy and stiff. To test if the correct consistency has been obtained, turn the mixing bowl upside down – if the mixture does not come out of the bowl, it is correct. If it does, you must start again and wash the floor.
- Spread the mixture onto the prepared baking sheet and sprinkle with the flaked almonds. Preheat the oven to 150ºC/gas mark 2. Bake for 20 minutes until lightly browned. Allow to cool in the tin.
- To assemble the roulade, turn out onto a large piece of parchment facing the side with the flaked almonds down.
- Whisk the cream and add in the Baileys to flavour, after whipping. Spread the roulade with freshly whipped cream and roll up in one fast action. Transfer to the serving platter and drizzle with melted dark and white chocolate before serving.
TIP: Substitute the caster sugar for light brown sugar for a toffee-style meringue.