Andy's Meringue Roulade
Andy created this dish for MasterChef UK ™ Series 22. His meringue came out beautifully light and fluffy, with a crisp shell over a soft marshmallow centre. The lemon curd, the first he had ever made, was praised as wonderfully creamy and balanced by a bright raspberry coulis. The judges called it the strongest plate of the round and awarded him an apron.
- Time: 195 min
Source: Relaxed Recipes
Ingredients
- STEP 1: MAKE THE LEMON CURD
- Set a heatproof bowl over a pan of barely simmering water . Add the egg yolks, c
- STEP 2: COOK THE CURD GENTLY
- Cook gently, stirring almost constantly with a whisk or spatula, for 8-10 minute
- STEP 3: FINISH AND CHILL THE CURD
- Off the heat, whisk in the cold cubed butter a few pieces at a time until glossy
- STEP 4: PREPARE THE TIN AND OVEN
- Heat the oven to 180C . Line the Swiss roll tin with baking parchment, pushing i
- STEP 5: MAKE THE MERINGUE
- Whisk the egg whites to soft peaks. Add the caster sugar a tablespoon at a time,
- STEP 6: BAKE THE MERINGUE
- Spread the meringue evenly into the tin and level the top. Scatter with flaked a
- STEP 7: TURN OUT AND COOL
- Turn the meringue out onto a sheet of parchment dusted with icing sugar . Peel a
- STEP 8: MAKE THE RASPBERRY COULIS
- Simmer the raspberries with the caster sugar and lemon juice for 3-4 minutes unt
- STEP 9: WHIP THE CREAM
- Whip the double cream with the optional icing sugar and vanilla to soft peaks. S
- STEP 10: FILL THE ROULADE
- Spread a generous layer of the cold lemon curd over the cooled meringue, leaving
- STEP 11: ROLL AND SET
- Using the parchment to lift and guide, roll the meringue up firmly from one long
- STEP 12: SERVE
- Dust with icing sugar and slice with a clean, warm knife. Pool or streak the ras