The Chocolate and Pear Meringue Roulade Recipe If you don’t want to try fruit cake, make this rich, chocolatey roulade as an alternative Christmas dessert.
10 x 14in (25 x 35cm) jelly roll pan
5 large egg whites, at room temperature
1 cup sugar
½ tsp white wine vinegar
1 tsp cornstarch
½ tsp pure vanilla extract
¼ cup cocoa powder, sifted
1 cup heavy cream
14oz (400g) can pears in juice, drained and diced
confectioner’s sugar, for dusting
1 Preheat the oven to 350°F (180°C) and line the baking pan with parchment paper.
2 Whisk the egg whites with an electric hand mixer until stiff peaks form. Continue whisking at a slower speed and gradually add the sugar, a little at a time.
3 Gently in the vinegar, cornstarch, vanilla extract, and cocoa powder. Spread the mixture into the pan, smooth the surface, and bake in the center of the oven for 15 minutes.
4 fold Remove the meringue from the oven and allow to cool to room temperature. Meanwhile, whisk the cream until thick but not stiff.
5 Turn the cooled roulade out of the pan on to another piece of parchment paper dusted with confectioner’s sugar.
6 Spread the cream over the unbaked side of the roulade with a palette knife. Sprinkle over the pears. Roll the meringue up around the cream filling.
7 Place seam side down on a serving plate, cover, and chill. Sift over confectioner’s sugar to serve.
8 PREPARE AHEAD Make 3 days ahead and store, unfilled, in an airtight container.
|Chocolate and Pear Meringue Roulade|