Moreish meringue roulade with mint caramel filling

Recipe from: 29 July 2015
recipes, desserts, summer

Ingredients 9
Time 30 min + chilling time
  • 5
    large egg whites
  • 150
    castor sugar
  • 30
  • 15
  • 1/2 to 1 can Caramel Treat
  • 250
  • 50
    icing sugar
  • 1
    slab mint chocolate, grated


Oven Temperature 150°C

Line a 25 x 35cm Swiss roll tin with baking paper.

Beat the egg whites until stiff, then gradually beat in the castor sugar until the mixture is thick and glossy.
Add the cornflour and then spread the meringue out onto the prepared tray.
Bake in a preheated oven for 1 hour. Remove from the oven and leave to cool in the tin. While the meringue is baking, prepare the filling.


Add 15ml water to the gelatine and leave to swell for a few minutes. Heat in the microwave until just melted. Leave to cool slightly. Stir a little of the caramel into the gelatine, then mix into the remaining caramel.
Whip the cream until stiff. Stir a little cream into the caramel then fold the caramel into the remaining cream. Put the mixture into the fridge for at least an hour so that it sets and thickens.

Place a sheet of baking paper on your work surface and sprinkle with sifted icing sugar. Invert the meringue onto the paper. Peel the baking paper away from the bottom of the meringue.
Spread the filling over the meringue, leaving a border around the edges open. Sprinkle with grated chocolate. Use the baking paper to help you roll the meringue up from the short end. Chill until ready to serve, but don’t wait too long as the meringue will start to soften. Serve sliced.

Serves 8-10

Text and image:
Ideas magazine

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Read more on: desserts  |  bake  |  recipes

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