How To make Lemon, Chocolate and Berry Roulade
4 med eggs
125 g caster sugar
plus extra dusting
1/2 tsp vanilla essence
50 g desiccated coconut
1 lemon :
grated rind & juice
175 g plain chocolate
300 ml double cream whipped
225 g mixed berries (eg redcurrants, tayberries,
raspberries, strawberries) stalks removed, hulled and halved if necessary fresh mint and extra berries :
to decorate icing sugar -- for dusting
1. Preheat the oven to 200C/400f/Gas 6. Lightly oil and line a 23x33cm Swiss roll tin with non-stick baking paper.
2. Whisk together the eggs, caster sugar and vanilla essence with an electric whisk for 5 minutes until thick and frothy and the whisk leaves a trail. Fold in the coconut and lemon rind and pour into the tin. Bake for 12-15 minutes until firm. Leave to cool.
3. Lay a sheet of non-stick baking paper the same size as the tin on a flat surface and sprinkle with the extra caster sugar. Turn the roulade on to the paper and peel off the lining paper. Trim the edges of the roulade, then sprinkle over the lemon juice.
4. Melt the chocolate in a heatproof bowl set over a pan of simmering water, then spread over the roulade and top with the fresh berries. Lift the paper along one of the short sides and use to help roll up the roulade. Decorate with the reserved cream, fresh berries and sprigs of mint. Dust with icing sugar to serve.
To freeze: freeze at the end of stage 2 for up to 3 months.
How To make Lemon, Chocolate and Berry Roulade's Videos
How to roll a perfect roulade
Roulade desserts are so impressive! Once you master the rolling technique it's really easy.
Find our Lemon Berry Roulade recipe here:
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Meringue Roulade with Pistachios and Fresh Raspberries | Yotam Ottolenghi
This stylish video from Yotam Ottolenghi demonstrates how to make an exciting meringue roulade with rose petals and fresh raspberries. Make sure to check out the recipe and have a go yourself:
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Silvana Franco's Raspberry And Lemon Roulade | Waitrose
Silvana Franco creates a delicious raspberry and lemon roulade using organic ingredients for a sweet, tangy summer dessert.
See the full recipe |
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LEMON MERINGUE PIE ROULADE
Take a roulade (an epic meringue rolled up dessert) fuse it with the concept of a lemon meringue pir and you have this awesome treat!
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My Virgin Kitchen is a YouTube cooking channel created when I wanted to teach myself how to cook and create a video diary of the journey I have never had a professional lesson & am just your every day chap attempting recipes to inspire you guys to try too. I upload 2 recipe videos per week, but some fun is had too on Sunday when it is Funday where anything goes....including giant foods, mini foods, taste testing foods sent from around the World, kitchen gadget testing and many more. Any requests for recipes / cool stuff you've seen let me know! I try my best to reply to as many comments as possible, but it is hard to as I am busy working on the next video, but please interact with eachother and be respectful :-) #barrylewis
Incredible delicious Dessert for tea, Meringue Roll with Strawberries, Pavlova roll, roulade
How to make meringue dessert roll whit strawberry and blueberry.
It's very quick and easy to make Pavlova roll!
This is incredible delicious dessert for tea made with a meringue filled with whipped cream and strawberries.
Make this incredible delicious meringue roulade dessert for tea for your family.
This meringue roll is one of the best summer desserts ever.
A soft, light and airy meringue filled with a creamy mascarpone
and fresh berries, a perfect balance between sweet and tart.
Ingredients:
For merengue:
5 egg whites- 160 g
250 g fine granulates sugar
20 g corn starch (2 tablespoons)
1 teaspoon of lemon juice
vanilla
For filling:
250 ml of heavy whipping cream
120 g of condensed milk
250g of mascarpone
fresh berries( strawberries, blueberries of your choice)
leaves of mint
Recipe:
Separate the whites of the yolks.
Pour the egg whites into the mixer bowl.
Start whipping, first on a medium speed until foamy consistency.
Gradually add fine sugar.
Beat for 5 minutes at high speed.
Crank up the speed and whip until stiff peaks.
The meringue should have a glossy appearance and hang off the whipping blade like a bird's beak.
Add lemon juice and vanilla.
Sift corn starch and mix on medium speed carefully in then 10 seconds on maximum speed until stiff peaks.
In a baking sheet spread evenly the merengue.
Bake in oven at 160 ° C or 320°F for 30-45 minutes depended of your oven.
The top of merengue should be crispy and slightly browned,
and the inside should be still soft.
The top crack with a crunch.
Turn over and leave it cool for 5 minutes
Turn over the meringue onto a kitchen towel, peel off the parchment paper
and leave cool down completely for about 15 minutes.
Make filling:
In a bowl add heavy cream and start whipping on a medium speed until
meddium-stiff peaks.
Then add maximum speed and whip until medium-stiff peaks.
Add mascarpone cheese and whisk on medium speed.
Add condensed milk in a thin stream.
Whip on medium speed just until stiff peaks.
gently spread the whipped cream on top of the meringue.
Put fresh strawberries on top of the cream.
Gently roll the meringue into a log,
helping with the kitchen towel the meringue.
Cut off the ends of the roll.
Leave 20 hours in the refrigerator.
The whipping cream will become denser.
I didn't wait because it's incredible tasty.
Decorate as you wish!
You can use leftover whipped cream, chopped fresh strawberries, blueberries, leaves of mint.
Be creative!
Bon appetite!
#wymeal #merengueroll #glutenfree #dessertin5minutes #pavlovacake #highproteindessert #dessertinoven #oven #tastydessert #merengue #pavlova #annapavlova #dessertfortea #howtomakepavlova #glutenfreedessert
Chocolate Lemon Meringue Swiss Roll Recipe
Chocolate lovers, this one's for you as today we show you how to make a delicious chocolate lemon meringue Swiss roll!
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