Cakes

Meringue roulade with blackcurrant cream

Meringue roulade with blackcurrant cream. The idea for a roulade arose because when I made blackcurrant curd I used a lot of egg yolks and I had to use them. It’s one of those desserts with the WOW effect. Everything here is wonderfully composed. Crunchy on the outside and slightly moist in the middle of the meringue. Tangy blackcurrant curd, whipped cream, and strawberries.

Ilość porcji / Servings – 8
Czas przygotowania / Prep. time: 30 mins
Czas gotowania / Cook time: 1 hr
Czas całkowity / Total time: 1 hr 30 mins
Drukuj / Print

Składniki / Ingredients:

For blackcurrant curd

  • 10 yolks
  • 250 gr fine sugar
  • 200 grams of soft butter
  • 2 lemons
  • 700 gr of frozen or fresh blackcurrants

For a meringue roulade

  • 9 yolks
  • 360 g fine sugar for baking
  • pinch of salt
  • 2 teaspoons of potato starch
  • 1 tablespoon of powdered sugar

For filling

  • 400 ml of doubled cream, chilled and whipped with 2 tablespoons of powdered sugar
  • a few tablespoons of blackcurrant curd
  • 500 grams of strawberries

Sposób wykonania / Instructions:

For blackcurrant curd

  • Place the frozen blackcurrants in a pot. Add one tablespoon of sugar. Heat and boil to dissolve sugar. Take off the fire. Blend to a smooth mixture. If necessary, pour through a sieve
  • Put the lemon juice, blackcurrant puree, sugar, and butter in a heatproof bowl over a pan of simmering water. Stir occasionally until the butter has melted. Then, using a small whisk or fork, stir in the eggs. Keep gently whisking the mixture over the heat for around 10 -30 mins until thickened like custard.

For a meringue roulade

  • Preheat the oven to 120°In a large, grease-free mixing bowl, whisk the egg whites to soft peaks. While continuously whisking, slowly add the caster sugar – 1 tbsp at a time – until you have a stiff, glossy meringue mixture. Finally, add a teaspoon of starch and mix.
  • Line a baking tray with baking paper. Using a metal spoon, place meringue on the baking paper
  • Bake for 1 hour. Peel off the baking paper and let to cool.

For filling

  • Cover the roulade with whipped cream. Spread a blackcurrant curd on it and arrange strawberries. Roll up, starting to fold from the short side. Let it cool.