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    Meringue Roulade with Clementines

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    Meringue Roulade with Clementines

    This easy dessert looks quite wonderfully impressive.


    • 4 large egg whites
    • 225g caster sugar
    • 55g shredded coconut or slivered almonds
    • 570ml whipping cream
    • 2 tbsp vanilla sugar
    • 4-6 clementines
    • For the caramel syrup
    • 225g granulated sugar
    • 110ml water
    • 1 tsp grated zest of the clementines


    1. Preheat the oven to 200°C/gas mark 6. Line a baking sheet with non-stick paper.
    2. In a spotlessly clean bowl whisk the egg whites until very stiff. This is best done with a free standing electric mixer. Now add the sugar, one third at a time whisking well between each batch. Once the sugar has all been added continue to whisk until the mixture is very thick and glossy.
    3. Spread over the prepared baking sheet then sprinkle liberally with the coconut or almonds.
    4. Bake in the oven for 15-20 minutes or until golden brown and just firm to the touch. Remove from the oven and at once turn onto a piece of greaseproof or a clean tea towel. Leave for 15 minutes then remove the baking paper.
    5. Whip the cream until stiff with the sugar and spread over the cooled meringue. Using a zester zest the clementines. Now peel them, discarding all the peel and stringy pith. Arrange the prepared fruit on the cream and then roll up as you would a Swiss roll.
    6. Place on a serving dish and trim the ends. Chill until needed. Just before serving drizzle over the caramel syrup.
    7. To make the caramel sryup: Place 4 tbsp of the water and sugar in a heavy saucepan and bring the mixture to the boil simmering until you have a rich golden caramel. Very carefully add the remaining water stirring with a long handled spoon until the caramel is smooth. Cool before adding the zest.

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