Salted Caramel Roulade

Whipping it up! is a new multi mix from Sugar and Crumbs.  It is great for meringues, roulades, cookies and Swiss meringue buttercream.

Ingredients

Instructions

Preheat oven to 350°F (170°C) Gas 4

1. Place 250g mixture and 150ml water, beat with a whisk until you reach stiff peaks.
2. Get a baking tray, lined with parchment or greaseproof baking paper, leaving an overhang on the side, this will help you to lift off the meringue later.
3. Spread the meringue evenly on the paper in the tray evenly with a pallet knife, do no worry about any lines.
4. Bake for 15 minutes until you have a golden top, remove from the oven, leave to cool on a cooling tray.
5. Make your filling
6. Whip 300ml of fresh double cream with a whisk for a minute, then add 50g of flavoured icing sugar of choice, whisk again until thick, however, be careful as you can overbeat – Top Tip if you do over beat add another tablespoon of double cream to bring it back.  I used some caramel food gel to colour my cream to make a contrast to the white meringue.
7. Take another piece of parchment or greaseproof paper, cut so that it is bigger than the one in the baking tray, dust this paper with some flavoured icing sugar.
8. Go back to your meringue from one side of the tray pick up your meringue on one side then lay it facedown on to the other dusted paper.  Gently peel away the parchment paper, leaving the meringue face down.
9. Now spread the double cream all over there meringue, then add fresh fruit pieces of your choice (not frozen)
10. Now use the bottom paper to gently roll your meringue tightly into shape without rolling the paper in the meringue.
11. Remove your meringue to a dessert plate, chop of the ends for a neater finish, these are called Chef’s treats 🙂
12. Either store in the fridge if serving within two days, or roll back in parchment paper tightly, then clingfilm several times ready for the freezer, remember not to put anything heavy on top of it.

Top Tip

You must always use a perfectly clean grease-free bowl, whisk when making the meringue part of the mixture.