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.