Post by kickingfrog on Jan 27, 2011 10:49:10 GMT
Meringue roulade with chestnut and cream filling
Ingredients
For the meringue:
4 large eggs, whites only
140g/5oz of caster sugar
1 tbsp corn flour
1 tbsp lemon juice
85g/3oz of toasted hazelnuts, chopped
vegetable oil, for greasing
For the filling:
290ml/10fl oz whipping cream
340g/12oz marrons glacés (candied chestnuts), plus extra to decorate
chocolate sauce, to serve
Method
1. Preheat the oven at 150C/300F/Gas 2.
2. Prepare the meringue: using an electric mixer beat the egg whites and lemon juice to soft peaks. Start adding the sugar and cornflour gradually while still beating. Stop beating when you reach very stiff and glossy peaks.
3. Place a sheet of parchment paper (not greaseproof paper, the meringue will stick to it) on to a baking sheet. Brush it with vegetable oil. Pour the mix evenly in the shape of the sheet.
4. Sprinkle the nuts over the meringue. Put in a preheated oven. Bake until the top is pale golden brown and the centre is still soft. About 25-30 minutes.
5. Leave to cool in the fridge before rolling. Run a long sharp knife between the meringue and the parchment paper to loosen it, then break the meringue gently with your hands so you can roll it.
6. Now prepare the filling: whip the cream to stiff peaks, then mix in the marrons glacés bits.
7. Spread the mixture onto the meringue.
8. Roll the meringue tightly but gently with the help of the parchment sheet. When ready to serve, dust with icing sugar, decorate with marrons glacés and then slice it. Serve with a chocolate sauce.
By Anna Venturi
From Saturday Kitchen
Preparation time 30 mins to 1 hour
Cooking time 10 to 30 mins
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