Chocolate and Pear Meringue Roulade

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.

Special equipment:
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
Chocolate and Pear Meringue Roulade
Holiday Recipes
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