Caramel Meringue Roulade
a rich brown sugar meringue filled with soft caramel and whipped cream
Servings: 8
Equipment
- 1 large roasting tin approx 28cm x 38cm
- 1 metal mixing bowl
- 1 metal whisk
- 2 small glass mixing bowls
Ingredients
For the meringue:
- 5 large egg whites
- 250 g light soft brown sugar
- 2 teaspoons cornflour
- 1 teaspoon cream of tartar
To fill:
- 200 g soft caramel
- 250 ml whipping cream
Instructions
To make the meringue:
- Grease the tin and line with non-stick baking paper. Preheat the oven to 150C (fan).
- Separate the eggs, making sure there are no traces of egg yolk in the whites. Place the egg whites in the mixing bowl and add the cornflour and cream of tartar.
- Whisk the egg whites until they are light and frothy then gradually add the sugar, a spoonful at a time and continue to whisk until all the sugar is incorporated and you have a stiff meringue. If using an electric mixer the speed should be medium/high.
- Spread the meringue evenly in the prepared tin and smooth the top. Bake for 1 - 1 1/2 hours, until the meringue is firm on top but still soft and mallowy underneath. Remove from the oven, cover with a clean tea towel and allow to cool completely.
To fill and roll up:
- Flip the meringue out onto a clean piece of baking paper and remove the baking paper from around the sides and top.
- Whip the cream until stiff.
- Stir the caramel gently until smooth then spread evenly over the meringue. Repeat with the cream, spreading right to the edges.
- Using the baking paper underneath to help, roll the meringue up from the short end, rolling right to the other end and finish with the join underneath.
- Transfer the roulade to a serving plate and dust with icing sugar before serving.
Notes
To make your own caramel, simply place an unopened tin of condensed milk in a slow cooker, cover the tin completely with boiling water and cook on high for 4 hours. Remove from the slow cooker and allow to cool before using - I try to do this at least the day before the caramel will be needed. You can cook several tins at the same time, the caramel will keep well, unopened for several months.
If you'd like to get ahead and prepare this roulade in advance it can be frozen for up to 1 month.