THIS chocolate meringue recipe is basically the same recipe as a Swiss roll, except the sponge is replaced by a meringue sheet instead.
It is delicious and just as easy to make as a Swiss roll, so it will not take you long to make one up, and will have you making it again and again in the kitchen. The chocolate will go really well with some lovely fresh summer berries, perfect for this time of year.
5 egg whites
250g caster sugar
1 tbsp. cream of tartar
1 tsp. vanilla essence
1 tsp. white wine vinegar
120g dark chocolate bar
1 tbsp. liquid glucose
Icing sugar and cocoa for dusting
Fresh berries to decorate
Preheat the oven to 180C and line a large baking sheet or Swiss roll tin with non-stick baking paper or greaseproof parchment.
In a small bowl mix together the cream of tartar, vanilla and vinegar until you have a smooth paste.
In the bowl of an eclectic mixer, whisk the egg white until soft peak stage, then add the sugar alternated with the vanilla mixture. Make sure that you have the speed on high and add only one tbsp. of sugar at a time, mixing well between each addition.
Whisk the meringue mixture until stiff and glossy, then tip out onto the baking sheet lined with paper. Smooth out evenly on the tray and place in the oven for 30 minutes until lightly browned.
Remove and allow to cool. Meanwhile, whip the cream until stiff and set aside.
Lay a second sheet of non-stick paper on a large work surface and place the meringue on top. Carefully pace the rough edge of the meringue downwards on top of the paper. Then carefully peel off the baking paper that the meringue was cooked on, and discard.
Using a carrot peeler or a sharp knife, make chocolate curls from the bar of chocolate. To do this, simply run the knife or peeler along the smooth side or under side of the chocolate bar until you scrape away chocolate curls. Use about half the chocolate, then melt the remaining in a bowl suspended over a pan of simmering water. Add the glucose and stir before removing from the heat.
Smooth the cream all over the meringue, then drizzle some hot chocolate over the cream. Then roll the meringue and cream up, in the same way that you would roll a Swiss roll cake. Use the extra sheet of baking paper as a guide and to help you roll the cake without touching it too much.