It's Throwback Thursday again and today we have a recipe from our January/February issue from 2011.
As part of this weekly series, we’re going to be sharing some older content from our magazine to help look back at what the Irish food scene was like when FOOD&WINE Magazine started.
Today's recipe for orange meringue roulade comes from Rachel Allen, one of Ireland's best-known cooks. Daughter-in-law of Darina Allen, Rachel is a regular fixture at Ballymaloe Cookery School.
This recipe, which came from Rachel's Book Entertaining at Home, was part of a feature highlighting romantic recipes for meals for two from some of Ireland's top chefs. Get the recipe below.
Orange Meringue Roulade
- Vegetable or sunflower oil, for oiling
- 4 egg whites
- 225g (8oz) caster sugar
- Icing sugar, for dusting
- 200ml (7 oz) orange curd
- 500ml (18 oz) whipped cream
For the orange curd:
- 2 eggs
- 1 egg yolk
- 100g (3 1⁄2 oz) butter
- 175g (6oz) caster sugar
- Juice and finely grated zest of three oranges
- First, make the orange curd. Whisk together the egg and egg yolk. Then melt the butter in a saucepan on a low-medium heat. Add the sugar and orange juice and zest, and pour in the eggs.
- Stir constantly with a wooden spoon, still over a low heat (if it is too high, the egg will scramble), for 10-15 minutes or until the mixture is fairly thick. If you find the egg does start to scramble, dip the bottom of the pan in very cold water and then sieve the mixture. The curd is ready when the mixture is thick enough to coat the back of the wooden spoon and leave a definite mark when you draw a line in it with your finger. It will thicken further once cool.
- Remove the curd from the heat, pour into a bowl and allow to cool. If you wish to keep this for two weeks, store the orange curd in sterilised jars.
- To make the roulade, preheat the oven to 180oC. Line a 20x30cm/8x12in Swiss roll tin with foil, then brush with a little vegetable or sunflower oil.
- Place the egg whites and sugar in the bowl of an electric mixer and whisk for about 10 minutes until the mixture forms stiff peaks.
- Spoon the mixture into the tin and spread it out evenly. Place in the oven and cook for 15-20 minutes or until it looks marshmallowy and lightly springy to the touch in the centre.
- Remove from the oven and turn the meringue out onto a sheet of baking parchment or foil that has been liberally dusted with icing sugar. Peel off the foil from the base and allow to cool.
- To assemble the roulade, first spread the orange curd evenly to cover the meringue, then spread the whipped cream over the orange curd. Gently roll up the roulade, starting at one of the long edges and rolling away from you, to form a log shape. Transfer to a long serving plate, making sure the ‘join’ is facing down, and dust with icing sugar. Cut into slices to serve.
We’ll continue our Throwback Thursday series next week, so keep an eye on our website for more.
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