I love meringue roulade created using a soft meringue incorporating less sugar than with a Pavlova -this is a simple recipe with the inclusion of lavender sugar with a filling of fresh cream and bilberries topped with melted white chocolate.
Lavender and lemon go well together, try flavouring the cream with a little fresh lemon curd.
Meringue
5 large egg whites
75 grams lavender caster sugar
75 grams unrefined caster sugar
2 tsp cornflour, sieved
Filling
500 ml double cream – well chilled
1 punnet bilberries or blueberries
Decorate
100 grams white chocolate
Preheat oven to 180ºC, 355ºF, gas mark 4.
Line a 33 cm by 28cm Swiss roll tin with baking or silicone paper, leaving a 5cm overhang
Tip – separate the eggs immediately upon removal from the fridge, then allow the whites to come to room temperature before whisking.
Place a bowl and whisk or beaters into the freezer about an hour before need for the cream.
Meringue – whisk the egg whites until soft peaks form. Gradually whisk in the caster sugar, one tablespoon at a time, until the meringue is stiff and glossy. If using, whisk in the cornflour. To test the meringue mixture – rub a little between the finger and thumb, if it has a “gritty” texture, continue beating. Transfer the mixture to the prepared Swiss Roll tin – use a palette knife or spatula to spread it evenly to the edges. Bake for between 15 to 20 minutes – depending on your oven. Quickly invert the meringue out onto a clean tea towel or sheet of greaseproof paper lightly dusted with icing sugar. Carefully peel off baking paper – cool for 20 minutes
Filling – whisk the cream until soft peaks form, gently fold in the berries and spread the cream over the meringue. Roll up as you would a Swiss Roll.
Melt the chocolate in a bowl over a pan of hot water, when melted stir until smooth then drizzle in a lattice pattern over the Roulade.
Alternate filling – whisk the cream until soft peak stage, stir in lemon curd, amount to taste.
With this meringue I was aiming for a subtle lavender flavour – the lavender sugar I use is home made with the lavender blossoms placed into a muslin bag. This is removed after about 7 days, sometimes less depending on the recipe I want to use it in. With shop bought lavender sugar, I would suggest tasting it before using, if you are unsure – use less in the recipe.
