Tue, 11 May 2021
Edward Hayden's Rhubarb Meringue Roulade
A finger licking dessert. “Much will definitely want more”. This is very easy to prepare but is also very visually impressive.
Ingredients
4 large egg whites
8oz/225g caster sugar
2oz/50g flaked almonds
7floz/200ml Irish Yogurts Clonakilty Whole Milk Natural Yogurt
Whipped Cream, Mixed berries & Mint Leaves-To Garnish
Rhubarb Compote
Method
Meringue
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
3) You can use an electric hand whisk or a food mixer for this process
4) When the mixture has formed the peaks add in the sugar gradually, whisking thoroughly between each addition
5) When the correct consistency is achieved, the mixture should be glossy and stiff
6) Spread the mixture onto the prepared baking sheet and sprinkle with the flaked almonds
7) Bake at 150C/300F/Gas Mark 2 for 20 minutes until lightly browned
8) Allow to cool in the tin
To Assemble the Roulade
1) Turn out onto a large piece of parchment dusted with icing sugar, facing the side with the flaked almonds down and ensure that the meringue is completely cold.
2) Spread with the Irish Yogurts Clonakilty Whole Milk Natural Yogurt
3) Carefully add on the chilled rhubarb compote and roll up in one fast action
4) Pipe some additional cream on the top and arrange some extra berries on the top.
