Caramelised Winter Fruits Meringue Roulade
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Ingredients
- 160 g egg whites
- 225 g caster sugar
- 50 g pistachio crushed
- 50 g honey
- 25 g butter diced
- 4 clementine peeled and sliced if needed
- 2 kiwi peeled and quartered
- 150 ml cream lightly whipped
- 5 tbsp Strawberry Kefir yogurt Irish Yogurts Clonakilty
Instructions
- Preheat the oven to 160ËšC.
- Line a Swiss roll tray (13 x 10 inches) with parchment paper ensuring that both the base and the sides are covered.
- Place the egg whites into a large mixing bowl and using a electric hand mixer, beat rapidly until the mixture forms soft peak.
- Then, gradually add in the sugar ; whisking thoroughly between each addition until the meringue is glossy and stiff.
- Carefully spread the mixture onto the prepared baking tray. Sprinkle with some pistachios if desired.
- Bake in the oven for 20-25 minutes until lightly golden browned. Remove from the oven and allow to cool in the tray.
- Then, prepare the caramelised fruits. In a pan, warm the honey until bubbling. Add the clementine segments and kiwi pieces and cook for 2-3minutes until slightly softened. Add the diced butter last minute, and shake the pan to coat in the caramelised fruits. Remove from the heat and set aside to cool.
- In the meantime, in a bowl, beat the cream until lightly whipped. Once the fruits are cooled, spoon in the strawberry Kefir Yogurt and most of the caramelised fruits. Combine once or twice.
- Then, Using a large clean tea towel, cover the meringue and carefully, flip onto a work surface.
- Carefully, Pull the parchment paper from the meringue. Spread over the yogurt mixture.
- Roll up in one fast action keeping the roulade shape as thigh as possible without tearing.
- Slice both edges and transfer onto a serving platter. Add extra yogurt, caramelised fruits and caramel juices. Sprinkle with extra pistachios and enjoy rapidly for best flavour.