I don’t know if you’ve noticed, but since Covid 19 reared its ugly head, there seems to be a lot more home cooking going on. My Instagram and Facebook feeds are packed with everyday people making some pretty fancy recipes. The type they most likely wouldn’t have tried before due to lack of time, more important things to do, or because they could simply go out and order at a restaurant. Cooking from scratch seems to be the Covid way. I’ve seen some pretty impressive bread making going on (I must admit, I too have succumbed and have absolutely loved baking my own bread at home). I am loving all the fresh pasta making going on too, one of my favourite things to do in the kitchen.
But what I love the most is all the baking going on. Nothing is better than the smell of something sweet wafting from the oven, and there’s something just so addictive about making something no-one actually NEEDS (I mean, you’ll live without eating dessert…. I think…), but it is oh so deliciously important to the soul. If you’re feeling blue, bored or simply baffled with the state of the world, tie on an apron, crank up the music and make something for no reason at all other than because it makes you feel good. And for me, that is definitely meringue!
Now, I have a confession to make about meringue. I know the raw mixture contains eggs, and you really shouldn’t be eating raw eggs, but when I make meringue mixture (which is the basis of this recipe) I need to be supervised to ensure I don’t just spoon the whole lot in my mouth. That sweet, cloud white, sticky goo just sends me to heaven, or at least to my childhood.
You see, my Mum made meringues for me often, and as much as everyone seems to think little Italian girls spent their childhood standing on a stool at their mother’s side in the kitchen learning everything from gnocchi to ragu, all I remember being allowed to partake in was sponge-cake and meringue making (and toffee too, if I recall, until I scalded myself once and that was the end of that). I don’t think anyone considered the danger of letting your child eat anything laced with raw egg back then (to be fair, we had our own chooks so the eggs were as fresh as you could get). These days everyone seems so uppity about that kind of thing. I turned out alright didn’t I? So did my kids for that matter (and I always let them lick the spoon). So I have a bit of a soft spot for any recipe starting with meringue, partly from this nostalgic memory and I get to eat a few sinful spoonfuls of my idea of nirvana, but also because that simple concoction of egg whites and sugar is not only addictively delicious but can turn into something so impressive.
Growing up, the meringue batter always turned into small pillowy meringues I’d eat plain, in all their toasty cracked form with a gooey centre, or a fluffy pavlova topped with berries and cream, served up in the centre of the table at special family events. Here, I’ve turned the big fluffy meringue mound into a sleek pavlova roll, or ‘roulade’, which is a term that applies to anything savoury or sweet that has been ‘rolled up’. The meringue batter is cooked in a tray, then spread with cream sweetened with a little honey and vanilla, scattered with almonds and chopped up fresh figs, before being rolled up into a log shape. It is then adorned with more cream, almonds, slices of figs and drizzled with honey, ready to be sliced into restaurant-worthy beauty.
It looks very fancy, but in actual fact, it’s a cinch to make. This is one of those recipes that once you master the technique (which I promise you will perfect after making this just once), you can experiment to make it your own. Try different fruit; cherries, berries, even cooled stewed apples or pears would work, and scatter over different nuts, or chocolate if you so wish. I made this recipe when I was shooting my third book The Sweet Life and as luck would have it, figs were in season. I love figs. So evocative and earthy sweet. They just seem to make this roulade that little bit special, so when figs are in season do try it out, but strawberries would be my go-to substitute.
The recipe below is easy to follow, the only part that may sound tricky is rolling the flat rectangular meringue sheet into a roulade. Here’s a few visual tips to help.
Once the meringue has cooked, flip onto a sheet of baking paper sprinkled with caster sugar, then remove the baking paper stuck to the bottom. Use you hand to hold the meringue in place to prevent tearing.
Spread evenly with the cream mixture and scatter with almonds and figs.
Time to roll it up! Turn the meringue so the long end is facing you, then use the baking paper as a guide to carefully roll the meringue onto itself to form a log, peeling the baking paper away as you do. Like making sushi!
Now top with cream, almonds, figs and a drizzle of honey.
The roulade will keep in the fridge for a couple of days, or slice and serve. A serrated knife will ensure a nice clean cut.
Dig in!
Enjoy!
FIG AND ALMOND ROULADE
Ingredients
Meringue
4 egg whites, room temperature
165g caster sugar
1 tsp vanilla extract
3 tbsp caster sugar, extra (for sprinkling onto the oven tray)
Filling
400ml thickened cream
2 tbsp honey
1/2 tsp vanilla extract
75g flaked almonds, toasted
8 fresh figs (or use fresh berries if not in season)
honey, extra, for drizzling
Method
Start by making the meringue:
Preheat your oven to 180C (160C fan-forced) and line a 30 x 35cm, or similar size oven tray with baking paper. (I like to spray a little oil spray on the oven tray first so the baking paper sticks to it which helps when spreading the meringue onto it later).
Whisk the egg whites with an electric mixer fitted with the whisk attachment until whites begin to foam. Add sugar gradually, a couple of tablespoons at a time, beating well in-between additions to ensure the sugar dissolves and the mixture thickens. Add the vanilla and keep beating until the sugar is completely dissolved mixture is very thick and glossy. Check by rubbing a little mixture in-between your fingers. It should not feel grainy.
Spoon the meringue mixture evenly onto the pre-lined tray. Use a spatula to get it even and smooth.
Cook for 15 minutes or until puffed and golden.
Remove from the oven and allow to cool. It will deflate as it does so don’t panic.
While the meringue is cooling, make the filling:
Use an electric mixer fitted with a whisk attachment to whip the cream until stiff peaks form. Add the honey and vanilla and fold through to combine.
Chop 6 of the figs into small, 1-2cm dice, and set aside. Slice the remaining figs into wedges for decorating the top.
Now you are ready to assemble your roulade!
Lay our a large square of baking paper, larger than the size of the cooked meringue, onto a flat surface. Sprinkle evenly with the extra 3 tbsp caster sugar. Quickly flip the cooked, cooled meringue directly onto the baking paper and peel of the paper stuck to its bottom. Just peel away carefully, it will come off easily.
Spread 3/4 of the cream mixture evenly over the meringue and sprinkle with the small chopped figs and most of the almonds (reserve some for decoration).
Ensure the meringue is turned so the long edge is facing you. Now roll the meringue onto itself from the long side closest to you, letting the baking paper underneath guide it as it rolls. Peel off the baking paper as you go until you have on large log. Place onto a serving platter, seam side down. At this stage, you can cover with cling wrap overnight if you want.
When ready to serve, top with dollops of remaining cream, wedges of figs, a sprinkling of reserved almonds and drizzle with honey.
Serves 8-10
Leave a Reply