The Apricot Meringue Roulade Recipe an impressive dessert that uses ingredients from the pantry.
10 x 14in (25 x 35cm) jelly roll pan
4 large egg whites, at room temperature
pinch of salt
1 cup sugar
¼ cup sliced almonds
confectioner’s sugar, for dusting
1¼ cups heavy cream
14oz (400g) can apricot halves
seeds and pulp from 2 passion fruits
1 Preheat the oven to 375°F (190°C).
2 Line the jelly roll pan with parchment paper. Place the egg whites in a bowl with the salt and whisk with an electric hand mixer until soft peaks form. Whisk in the sugar one tablespoon at a time until the mixture is stiff and shiny.
3 Spoon into the jelly roll pan and smooth into the corners.
4 Scatter the sliced almonds over the top, then bake for 15–20 minutes, or until just firm to the touch and golden. Turn the meringue out onto a sheet of parchment paper dusted with confectioner’s sugar, and leave to cool.
5 Meanwhile, place the cream in a bowl and whisk with an electric hand mixer until soft peaks form.
6 Spread the cream over the meringue, then scatter in the apricots and passion fruit seeds.
7 Roll the meringue up, starting from one short end and using the parchment paper to help you. When ready to serve, dust the roulade with more confectioner’s sugar.
8 PREPARE AHEAD Make the meringue 3 days ahead and store, unfilled, in an airtight container.
|Apricot Meringue Roulade|