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Cloud Nine aka Rolled Meringue Roulade

An exquisite light and soft meringue filled and rolled with cream. A perfect choice to serve after a filling meal. Decorative colourful fruit compliments the dessert.

Meringue
150 ml egg white (5 egg whites)
150 g/175 ml castor sugar
7,5 ml vanilla essence

Topping
50 ml flaked almonds 15 ml castor sugar 2 ml ground cinnamon
To turn out the meringue
baking paper
50 ml castor sugar to sprinkle

Filling
250 ml cream
30 ml sugar

To serve and garnish
decorative with fresh or canned colourful fruit
icing sugar to dust

  1. Preheat the oven to 190°C and line a baking tray (30 x 20 cm) with baking paper to extend over the sides and grease or spray with non-stick spay.
  2. Beat the egg whites, preferably with the balloon whisk of an electric mixer until soft peaks form.
  3. Beat in the castor sugar gradually and add the vanilla essence.
  4. Continue beating until a very firm and stable meringue is formed.
  5. Spoon the thick meringue onto the lining and spread evenly to fill the tin.
  6. Combine the topping ingredients and sprinkle evenly over the top.
  7. Bake for 10 to 12 minutes or until the meringue resembles a fluffy cloud, is just set if pressed lightly with the fingertips and pale golden, but not browned.
  8. Sprinkle a second paper or cooking bag lining with the 50 ml of castor sugar.
  9. Turn out the baked meringue onto the paper and carefully peel off the greased paper, using a sharp pointed knife to loosen meringue from the paper if necessary. Allow to cool.
  10. Beat the cream and sugar until stiff and spread over the cooled meringue.
  11. Roll up gently and carefully with the aid of the paper and transfer to a suitable serving platter.
  12. Cover with cling wrap and refrigerate until required.
  13. To serve, cut the roll into 12 slices, about 25 mm wide and place 1 – 2 slices per person onto shallow platters.
  14. If fresh or canned fruit is used, arrange decoratively onto the platter and dust with icing sugar.

6 to 12 servings.

Recipe by Carolié de Koster from the Art Of Cooking recipe book p. 551.

Notes

  • The filled roll may be kept refrigerated up to a day before serving. The filled roll freezes well. Allow to thaw 1 –2 hours in the refrigerator or 30 minutes at room temperature before serving.
  • Egg yolks may be used in boiled or baked custards, ice- cream, mayonnaise and salad dressings, pie crusts or added to scrambled egg.

The recipe is based on the one given in Art of Cooking p.  551.  For a large roll as seen on the photo, prepare double quantity and use a 38 x 28 cm baking tray.

Cloud Nine