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Recipes
Meringue roulade with fresh berries and white chocolate
Michael Meredith
0
Servings
45 mins
Prep
15 mins
Cooking

Without a plate of meringue, whipped cream, and fresh berries, would it really be Christmas? This meringue roulade recipe puts a fresh spin on the classic Kiwi pavlova, elevating the dessert with a raspberry coulis and a touch of white chocolate. You can make the plain meringue and the raspberry coulis 1 - 2 days in advance, and then garnish and roll the meringue an hour before serving. If preparing in advance, keep the meringue in an airtight container and the coulis in the fridge.

Meringue


Egg, whites only

0

Caster sugar

0g

Cornflour

0 tsp

White wine vinegar

0 tsp

Raspberry coulis


Frozen raspberries

0g

Instructions

1

Preheat the oven to 165°C.

2

Separate the eggs and discard the yolks.

3

In a stand mixer, use your whisk accessory at high speed to beat the egg whites until they form stiff peaks - about 5 minutes.

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© Michael Meredith's Christmas Feast