COCONUT MERINGUE ROULADE WITH LEMON CURD CREAM AND RASPBERRIES
The word 'roulade' comes from the French word for 'to roll' (rouler). Roulades can be savory - made with meat or vegetables and filled with various ingredients - or sweet: made as a cake or meringue and filled with fruit and cream, as I've done here. Meringue roulades make wonderful summer desserts. I love the combination of crunchy, chewy and creamy textures. The meringue can be made a day in advance and stored unfilled and covered with foil. Just fill and roll the roulade on the day you intend to serve it.
Provided by Food Network
Categories dessert
Time 1h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Line a 9 by 13-inch Swiss roll pan or jelly roll pan with foil, folding the sides up to make a frame of 1 1/2-inches high and squeezing the corners together. Brush lightly with vegetable oil.
- Place the egg whites in the spotlessly clean stainless steel bowl of an electric food mixer, or use a hand-held electric beater and whisk until soft peaks form.
- Add all the sugar, but if using a hand-held beater, add the sugar in stages, and whisk at full speed for about 4 to 5 minutes, or until stiff peaks form. Using a large metal spoon, fold in the coconut firmly and quickly.
- Smooth the meringue into the prepared tin with a palette knife, and bake in the oven for 15 to 20 minutes, or until faintly browned and firm to the touch.
- Allow the meringue to cool for a few minutes, and then turn out onto a sheet of foil (slightly bigger than the roulade) deftly turn it upside down onto the sheet gently removing the foil on the base. Allow to cool completely.
- For the filling, stir the cream and curd together. Adjust to taste. It should have a good 'lemony'/'limey' tang to contrast with the sweet meringue.
- Spread the curd cream mixture evenly over the meringue, leaving the long edge nearest to you, about 1 1/2 inches free of filling. Cover the cream with the fruit.
- Holding the foil closest to you, roll up the roulade away from you and leave it in the foil until you are ready to serve (it will hold neatly here for a couple of hours in the fridge).
- When ready to serve, unwrap the roulade, and gently push it onto a serving dish using a palette knife or cake slice.
- Dust with icing sugar and decorate with a few more raspberries and mint leaves, if you wish.
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DarkPyro
darkpyro@yahoo.comOverall, I really enjoyed this roulade. It's a delicious and impressive dessert that's perfect for any occasion.
Kailyn Keys - Fortune
k-f24@yahoo.comThis roulade is the perfect summer dessert. It's light and refreshing.
Radiant Shahanur
radiant-shahanur47@hotmail.frThe lemon curd cream in this roulade is to die for!
User Aydeniz
u.aydeniz83@yahoo.comThis roulade is a bit pricey to make, but it's worth it for a special occasion.
Nicky Lamprecht
nickylamprecht5@aol.comI love that this roulade can be made ahead of time. It's perfect for busy weeknights.
Celestial Sister Boutique
s_celestial@yahoo.comThis roulade is a great way to use up leftover egg whites.
Shamim Mia
m@gmail.comI made this roulade gluten-free by using gluten-free flour and cornstarch. It turned out great!
Thomas Crawshaw
t.c@hotmail.comI used frozen raspberries in this roulade and they worked just fine.
Eaysin Jimu
e_jimu@gmail.comI had some trouble getting the meringue to stiff peaks, but other than that, this roulade was easy to make.
Vijay Pratap
vijay.p@gmail.comThis roulade was a bit too sweet for my taste, but it was still very good.
Nan Sha
nan-sha8@yahoo.comI'm not a huge fan of coconut, but I really enjoyed this roulade. The lemon curd cream and raspberries helped to balance out the coconut flavor.
Deb Oli
deb_oli@hotmail.frThis is the best roulade I've ever had. The flavors are amazing and the texture is perfect.
wilfrede nyashae
nyashae.w94@aol.comI made this roulade for a party and it was a huge success. Everyone loved it!
Ofori Hubert
h_ofori23@yahoo.comThis roulade was a bit more challenging to make than I expected, but it was worth the effort. It turned out beautifully and tasted even better.
Dustin Allen
allen@yahoo.comI love the combination of flavors in this roulade. The coconut and lemon are a perfect match.
Stephen Glaudi
glaudistephen48@yahoo.comI've made this roulade several times now, and it's always a hit. It's the perfect dessert for any occasion.
Rev Tom
rt@yahoo.comThis roulade was a delight! The coconut meringue was light and fluffy, while the lemon curd cream was tangy and refreshing. The raspberries added a pop of color and sweetness. I will definitely be making this again!