Blue­berry roulade

Isis Town and Country - - Life | Easy Eating -

Serves 8

In­gre­di­ents

1⁄2 cup (100g) flaked co­conut

4 large egg whites

1 cup (220g) su­gar

1⁄4 cup (50g) des­ic­cated co­conut

1 tsp corn­flour

1 tsp white vine­gar

1 cup (250ml) thick­ened cream

1 tbs ic­ing su­gar

2 x 125g pun­nets blue­ber­ries

Method

Pre­heat an oven to 180C. Line a 25 x 30cm Swiss roll pan with bak­ing pa­per, leav­ing a 2cm over­hang. Sprin­kle half of the flaked co­conut over the base. Whisk the egg whites us­ing an elec­tric mixer fit­ted with a whisk at­tach­ment un­til soft peaks form. Grad­u­ally add the su­gar, whisk­ing con­tin­u­ously un­til the meringue is thick and glossy and the su­gar has com­pletely dis­solved. Add the des­ic­cated co­conut, corn­flour and vine­gar and whisk to com­bine. Spoon the meringue into the pre­pared pan and spread out to an even thick­ness. Sprin­kle with the re­main­ing co­conut flakes. Bake for 10–15 min­utes, un­til light golden. Re­move from the oven and set aside to cool slightly. Cover the pan with a piece of bak­ing pa­per and place a wire rack over the top. Hold the pan and tray to­gether and turn over to trans­fer the meringue onto the cool­ing rack. Re­move the top piece of bak­ing pa­per and leave to cool com­pletely. Whip cream and ic­ing su­gar to­gether us­ing an elec­tric mixer with a whisk at­tach­ment un­til firm peaks form. Spread the cream over the cooled meringue, leav­ing a 1cm bor­der, and scat­ter with blue­ber­ries. Turn the meringue so the long­est end is fac­ing you and, us­ing the pa­per as a guide, roll up to en­close the fill­ing. Twist the ends of the pa­per to se­cure. Wrap tightly in alu­minium foil and re­frig­er­ate for 1–2 hours to set. Slice to serve.

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