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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Realx Xbase
[email protected]This roulade was absolutely delicious! The coconut meringue was perfectly toasted and the lemon curd cream was smooth and tangy. The raspberries added a nice touch of sweetness. I would definitely recommend this recipe to anyone looking for a special
Michael Uys
[email protected]I made this roulade for a special occasion and it was a huge hit! Everyone loved it. The coconut meringue was light and fluffy, and the lemon curd cream was smooth and tangy. The raspberries added a nice pop of color and flavor. I will definitely be
sa sagor
[email protected]This roulade was a bit challenging to make, but it was worth the effort! The coconut meringue was a bit tricky to get right, but once I got the hang of it, it was fine. The lemon curd cream was delicious and the raspberries added a nice touch of swee
Ayobami Pelumi
[email protected]I'm not a fan of coconut, but I decided to give this roulade a try and I was pleasantly surprised! The coconut meringue was surprisingly light and fluffy, and the lemon curd cream was the perfect complement. The raspberries added a nice touch of swee
abdullah Qureshi
[email protected]This roulade was a bit too sweet for my taste, but it was still very enjoyable. The coconut meringue was light and fluffy, and the lemon curd cream was smooth and creamy. The raspberries added a nice touch of tartness. I would recommend this roulade
Magar Prakash
[email protected]I made this roulade for my family and they loved it! The coconut meringue was a big hit with my kids. The lemon curd cream was smooth and tangy, and the raspberries added a nice touch of sweetness. I will definitely be making this again!
Josanne Ferdinand
[email protected]This was the best roulade I've ever had! The coconut meringue was so light and fluffy, and the lemon curd cream was the perfect balance of tart and sweet. The raspberries added a nice pop of color and flavor. I will definitely be making this again!
TJ Dash
[email protected]This roulade was a bit too sweet for my taste, but it was still very good. The coconut meringue was perfectly toasted and the lemon curd cream was smooth and tangy. The raspberries added a nice touch of sweetness, but I would have preferred a more ta
Ratna Ratna
[email protected]I'm not a huge fan of coconut, but I decided to try this roulade anyway and I'm so glad I did! The coconut meringue was surprisingly light and fluffy, and the lemon curd cream was the perfect complement. The raspberries added a nice touch of sweetnes
Umer Khaani
[email protected]This roulade was a bit more challenging to make than I expected, but it was worth the effort! The coconut meringue was a bit tricky to get right, but once I got the hang of it, it was fine. The lemon curd cream was delicious and the raspberries added
Susan Wambui
[email protected]I've made this roulade several times now and it's always a hit! It's the perfect dessert for any occasion. The coconut meringue is always light and fluffy, and the lemon curd cream is always smooth and tangy. The raspberries add a nice pop of color a
mama bhaigna vlog
[email protected]This roulade was absolutely delicious! The coconut meringue was perfectly toasted and the lemon curd cream was smooth and tangy. The raspberries added a nice touch of sweetness. I would definitely recommend this recipe to anyone looking for a special
Nya Bogan
[email protected]I made this roulade for a potluck and it was a huge hit! Everyone loved it. The coconut meringue was light and fluffy, and the lemon curd cream was smooth and tangy. The raspberries added a nice pop of color and flavor. I will definitely be making th
Gesholm Malumbe
[email protected]This roulade was a bit too sweet for my taste, but it was still very good. The coconut meringue was perfectly toasted and the lemon curd cream was smooth and tangy. The raspberries added a nice touch of sweetness, but I would have preferred a more ta
Flizzy The Dunkgod
[email protected]I'm not a huge fan of coconut, but I decided to try this roulade anyway and I'm so glad I did! The coconut meringue was surprisingly light and fluffy, and the lemon curd cream was the perfect complement. The raspberries added a nice touch of sweetnes
batmezz Bacha
[email protected]This roulade was a bit more challenging to make than I expected, but it was worth the effort! The coconut meringue was a bit tricky to get right, but once I got the hang of it, it was fine. The lemon curd cream was delicious and the raspberries added
Jamariana Hardwick
[email protected]I've made this roulade several times now and it's always a hit! It's the perfect dessert for any occasion. The coconut meringue is always light and fluffy, and the lemon curd cream is always smooth and tangy. The raspberries add a nice pop of color a
Andrea Rivera
[email protected]This roulade was absolutely delicious! The coconut meringue was perfectly toasted and the lemon curd cream was smooth and tangy. The raspberries added a nice touch of sweetness. I would definitely recommend this recipe to anyone looking for a special
Josseline Gonzalez
[email protected]I made this roulade for a special occasion and it was a huge hit! The coconut meringue was light and fluffy, and the lemon curd cream added a perfect amount of tartness. The raspberries added a pop of color and freshness. I will definitely be making