Christmas Chocolate Orange & Meringue Roulade

3.8/5 rating (4 votes)
  • Serves: 6
  • Prep Time: 30 mins
  • Ready in: 15-20 mins
  • Difficulty: Easy
  • Print Recipe:
Christmas Chocolate Orange & Meringue Roulade

If you are one of those strange people who don’t like Christmas pudding, then this is a great alternative festive dessert for you.

Ingredients

  • finely grated zest of 1 large orange
  • 3 medium eggs
  • 125g castor sugar
  • 175g chestnut puree
  • 40g castor sugar for the meringue
  • 1 pinch cream of tartar
  • 15g good quality cocoa powder
  • 15g arrowroot
  • 1 tsp mixed spice                
  • For the filling
  • 284mls (½ pint) lightly whipped double cream (Elmlea or suitable freezer proof one)
  • 2 tbsp level cocoa powder
  • 6 tbsp level, icing sugar
  • 2 large meringues, roughly broken into small pieces
  • 75g melted extra bitter chocolate
  • 40g melted butter for buttering the tray

Method

  • Pre-heat the oven to 200°C, Gas 6.
  • Line a 21cm x 30cm Swiss roll tin with baking parchment and brush well with melted butter.
  • Separate the eggs, place the yolks in a mixing machine with the castor sugar, orange zest and whisk on a high speed until very thick, this will take about 15 minutes.
  • Add the chestnut puree and whisk again to incorporate well, finally fold in the arrowroot, cocoa powder and mixed spice.
  • Whisk the egg white and cream of tartar over a medium speed or by hand until not too thick but foamy.
  • Add the 40g castor sugar and whisk again to just incorporate.  The meringue must be soft and silky not too stiff.
  • Carefully fold the two together and spoon into the prepared Swiss roll tray. This amount of mixture will fit exactly into the tray.
  • Bake in the oven for 15 minutes, or until springy to the touch and well risen.
  • Turn out onto lightly sugared baking parchment to cool.
  • To finish, fold into the cream the cocoa powder, icing sugar and meringues together.
  • Spoon onto the sponge and carefully roll up Swiss roll style using the parchment, if the roulade splits slightly then don’t worry, it’s all part of this unique cake.
  • Freeze on a cling film lined baking tray, then cover with cling film.
  • Defrost best overnight in the fridge.
  • Carefully transfer to a long plate and chill well.
  • Just before serving, drizzle with the melted chocolate and dust with icing sugar.

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