Irish Cream Liqueur Coffee Meringue Roulade with Toasted Almonds

Fri, 6 March 2020

Irish Cream Liqueur Coffee Meringue Roulade with Toasted Almonds
(serves 6)

ingredients:
For the Roulade:
4 large egg whites
8oz/225g caster sugar
2oz/50g flaked almonds
1 teaspoon coffee extract

Filling:
1 measure of Irish Cream Liqueur (Baileys/Coole Swan)
8floz/225ml cream-lightly whipped

method:
1. Line a large Swiss roll tray (13 x 9 ½ inches) with parchment paper ensuring that both the base and the sides are covered.
2. Put the egg whites into a large, spotlessly clean, mixing bowl and beat rapidly until the mixture forms stiff peaks. (A little lemon juice (4/5 drops) added to the egg whites tend to break them down a little better and gives you a fluffier meringue) You can use an electric hand whisk or a food mixer for this process.
3. When the mixture has formed the peaks, add in the sugar gradually, whisking thoroughly between each addition. When the mixture is sufficiently whisked gently fold in the coffee extract.
4. When the correct consistency is achieved, the mixture should be glossy and stiff. To test if the correct consistency has been obtained, turn the mixing bowl upside down-if the mixture does not come out of the bowl it is correct, if it does-you must start again-and wash the floor!!
5. Spread the mixture onto the prepared baking sheet and sprinkle with the flaked almonds. Preheat the oven to 150C/300F/Gas Mark 2 and bake for 20 minutes until lightly browned.
6. Allow to cool in the tin.
Additional Flavours for meringue:
• Substitute the caster sugar for light brown sugar for a toffee style meringue
• Add 2oz/50g grated chocolate to the meringue mixture before baking
• Sprinkle some chopped mixed nuts on the roulade

7. To Assemble the Roulade, turn out onto a large piece of parchment facing the side with the flaked almonds down.
8. Whisk the cream and add in the Irish Cream Liqueur to flavour (after whipping)
9. Spread with freshly whipped cream and roll up in one fast action
10. Transfer to the serving platter and drizzle with melted dark and white chocolate

Additional Notes:
1. The meringue may be cooked and stored from the day before it is required as it does not have the same tendency to crack as a roulade of a whisked egg sponge.
2. Why not use the meringue crushed up with freshly whipped cream and berry compote to make an Eton mess served in a wine glass.
3. Piping the meringue into nests/shells and bake at 120C/250F for 1 hour for crisp meringue shells to serve with fresh fruit.
4. Adding 1 teaspoon cornflour and ½ teaspoon vinegar to the mixture will make a soft and chewy Pavlova.