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Fig and Almond Roulade

Meringue roll filled with figs, almonds and cream is easier to make than it looks and incredibly delicious. Once you've mastered the technique you can experiment with all kinds of fillings. Use fresh berries if figs aren't in season.
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Servings: 8
Ingredients Method

Ingredients
  

Meringue
  • 4 egg whites, room temperature
  • 165 g caster sugar
  • 1 tsp vanilla extract
  • 3 tbsp caster sugar (extra) for sprinkling on the oven tray
Filling
  • 400 ml thickened cream
  • 2 tbsp honey
  • ½ tsp vanilla extract
  • 75 g flaked almonds, toasted
  • 8 fresh figs (or use 1 1/2 cups fresh berries if not in season)
  • honey (extra) for drizzling to serve

Method
 

Make the meringue
  1. 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).
  2. 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.
  3. Spoon the meringue mixture evenly onto the pre-lined tray. Use a spatula to get it even and smooth.
  4. Cook for 15 minutes or until puffed and golden.
  5. Remove from the oven and allow to cool. It will deflate as it does so don’t panic.
Make the filling
  1. 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.
  2. Chop 6 of the figs into small, 1-2cm dice, and set aside. Slice the remaining figs into wedges for decorating the top.
Assemble the Roulade
  1. Lay out 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
  2. 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).
  3. 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.
  4. When ready to serve, top with dollops of remaining cream, wedges of figs, a sprinkling of reserved almonds and drizzle with honey.