Wednesday, October 20, 2021

 

Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star

 

THIS is a great version of a meringue roulade, and has a more autumn or winter feel than a traditional berry and cream roulade which can feel very summery. The chocolate and cream is still light and does not taste heavy, and the chocolate curls give a professional look that will impress!

 

5 egg whites

250g caster sugar

1 tbsp. cream of tartar

1 tsp. vanilla essence

1 tsp. white wine vinegar

150ml cream

2 tbsp. icing sugar

120g dark chocolate bar

1 tbsp. liquid glucose

Icing sugar and cocoa for dusting

Chocolate curls to decorate

 

Preheat the oven to 180C and line a large baking sheet or Swiss roll tin with non-stick baking paper or grease proof 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 with two tablespoons of icing sugar 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 place 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.

When rolled into a log, carefully place the cake on a serving dish, then drizzle the remaining melted chocolate all over the top.

Finally dust the cake with some extra cocoa powder and icing sugar and decorate with the chocolate curls.

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By Dario Cavaliere
Contact Newsdesk: 051 874951

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