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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 22 October 2009

Meringue Roulade With Chestnuts

Meringue Roulade With Chestnuts

Serves 8-10
Ingredients
6 egg whites
275g caster sugar
2 teasp cornflour
Few drops vinegar
1 x 400g unsweetened chestnut puree
75g dark chocolate, melted
75g dark brown sugar
5 fl oz double cream, whipped
1 large orange
Icing sugar.

Method
Preheat the oven 180C 350F/gas 4. Line a 45cm x 30cm baking tray with greaseproof paper. Whisk the egg whites until stiff. Continue whisking fast, then add the caster sugar a spoonful at a time.
The mixture should end up thick and white. Using a serving spoon, fold in the icing sugar and cornflour and add the vinegar. Put into a baking tray, spreading right to the corners and smooth over the top.
Bake for 30 minutes or until set on the top but still soft in the
middle. Leave to cool.
To make the filling, put the chestnut puree, melted chocolate and the sugar into a bowl and beat well. Fold in the double cream. Peel the orange, cut out the
segments with a sharp knife, and then chop each segment into about three pieces. Stir into the mixture.
Turn the cooled meringue out upside-down onto fresh greaseproof paper, then gently spread with the chestnut mixture, going right to the edges.
Holding the long ends, roll up fairly tightly and then using both hands, lift on to a flat serving dish. Flurry with icing sugar; chill and serve, cutting into slices.

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