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  • Briony May

Raspberry and Limoncello Meringue Roulade


I wanted to come up with a super tasty, super fancy looking but super straightforward roulade so here it is! Fresh raspberries, limoncello and whipped cream...delicious! If you want to, you can leave out the freeze dried raspberries but I like them for a bit of extra flavour and they look pretty. I hope you enjoy baking it as much as I do...



Ingredients

5 medium egg whites

260g caster sugar

Zest of 1 lemon


500g fresh raspberries

6 tbsp limoncello

600ml double cream

10g freeze dried raspberries


Method

1. Oven on to 180°C. Line a large (A3 size-ish) baking tray or sheet with non-stick baking paper.

2. Separate eggs. Place whites in bowl of stand mixer with whisk attachment. Whisk on medium-high speed until stiff.



3. Switch to medium speed and add sugar a teaspoon at a time. Back to medium-high speed and whisk until meringue is thick and glossy. Fold in lemon zest.



4. Spread evenly on baking tray. Smooth with a spatula. Put in oven for 10 minutes. Turn temperature down to 160°C for 8 more minutes or until meringue is set and an ivory colour.


(I originally sprinkled freeze dried raspberries over the meringue before I put it in the oven but they just burnt and turned black! I should have seen that one coming !)


5. Remove meringue from oven. Place another sheet of non-stick baking paper on cooling rack then tip meringue out onto it. Leave to cool.



6. Put 250g fresh raspberries in food processor and whizz until smooth. Push through sieve. Mix in 5 tablespoons limoncello.



7. Cream in stand mixer with whisk. Whisk until thick and spreadable. Add 4 tablespoons of raspberry puree to cream and fold in. Add 1 tablespoon limoncello and fold in. Put 4 tablespoons of cream mixture in a piping bag with chosen nozzle.



8. Set aside 10 fresh raspberries for decoration. Chop rest into quarters.

9. Spread remaining cream mixture evenly over meringue. Sprinkle over half of freeze dried raspberries and all of chopped fresh raspberries. Drizzle over some raspberry puree (save some for decoration at the end).



10. Roll meringue up from short end. Drizzle over some raspberry puree. Sprinkle with rest of freeze dried raspberries. Pipe 10 pretty swirls (whichever nozzle you have chosen) along the top of the roulade. Top each swirl with a fresh raspberry. Pipe stars along the bottom of the roulade.




Raspberry and Limoncello Meringue Roulade


Ingredients

5 medium egg whites

260g caster sugar

Zest of 1 lemon


500g fresh raspberries

6 tbsp limoncello

600ml double cream

10g freeze dried raspberries


Method

1. Oven on to 180°C. Line a large (A3 size-ish) baking tray or sheet with non-stick baking paper.

2. Separate eggs. Place whites in bowl of stand mixer with whisk attachment. Whisk on medium-high speed until stiff.

3. Switch to medium speed and add sugar a teaspoon at a time. Back to medium-high speed and whisk until meringue is thick and glossy. Fold in lemon zest.

4. Spread evenly on baking tray. Smooth with a spatula. Put in oven for 10 minutes. Turn temperature down to 160°C for 8 more minutes or until meringue is set and an ivory colour.

5. Remove meringue from oven. Place another sheet of non-stick baking paper on cooling rack then tip meringue out onto it. Leave to cool.

6. Put 250g fresh raspberries in food processor and whizz until smooth. Push through sieve. Mix in 5 tablespoons limoncello.

7. Cream in stand mixer with whisk. Whisk until thick and spreadable. Add 4 tablespoons of raspberry puree to cream and fold in. Add 1 tablespoon limoncello and fold in. Put 4 tablespoons of cream mixture in a piping bag with chosen nozzle.

8. Set aside 10 fresh raspberries for decoration. Chop rest into quarters.

9. Spread remaining cream mixture evenly over meringue. Sprinkle over half of freeze dried raspberries and all of chopped fresh raspberries. Drizzle over some raspberry puree (save some for decoration at the end).

10. Roll meringue up from short end. Drizzle over some raspberry puree. Sprinkle with rest of freeze dried raspberries. Pipe 10 pretty swirls (whichever nozzle you have chosen) along the top of the roulade. Top each swirl with a fresh raspberry. Pipe stars along the bottom of the roulade.

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