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Meringue roulade with fresh...
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Meringue roulade with fresh berries and white chocolate
Michael Meredith

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.

0/15

complete

Servings

Prep time

45 mins

Cooking time

15 mins

Total time

60 mins

Ingredients

These amounts have been scaled

Meringue

Egg

Whites only

5

Caster sugar

250g

Cornflour

1 tsp

White wine vinegar

1 tsp

Raspberry coulis

Frozen raspberries

250g

Caster sugar

¼ cup

Roulade filling

Cream

200ml

Vanilla essence

1 tsp

White chocolate

¼ cup

Strawberries

100g

Garnish

Blueberries (fresh)

100g

Raspberries (fresh)

100g

Strawberries

100g

13 ingredients
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© Michael Meredith's Christmas Feast