WHITE CHOCOLATE AND GRANADILLA MERINGUE ROLL

INGREDIENTS

For the white chocolate mousse 250ml fresh cream 100g white chocolate, finely chopped Egg whites from 4 large eggs, at room temperature 200g castor sugar 15ml cornflour 5ml vanilla extract or essence pulp of 6 granadillas

To decorate: icing sugar, for dusting

METHOD

To make the mousse, heat the cream until just below boiling point. Place the chopped chocolate in a large bowl and pour the cream over it. Allow to stand for 5 minutes, then stir until smooth. Place the bowl in the fridge and chill cold.

Preheat the oven to 160°C (140°C for fan-forced) and line a 25cm x 30cm baking tray with baking paper.

Place the egg whites in a clean bowl and whisk with an electric beater until soft peak stage.

Mix the castor sugar and cornflour together and add a little at a time, while continuously whisking, until the sugar has dissolved and the meringue is glossy and stiff. Beat in the vanilla.

Spread the meringue onto the lined baking tray and bake for 20 to 25 minutes or until crisp on the outside but soft and marshmallowy on the inside – rather underbake than overbake it, as you won’t be able to roll it. Allow to cool completely.

Place the meringue on a clean piece of baking paper (the crisp side should be on the outside).

Remove the chocolate mousse mixture from the fridge and, using an electric mixer, whip the mixture until soft peaks form (take care not to over whip it or the mousse will split).

Spread the chocolate mousse onto the meringue, leaving a 2cm border around the edges, then drizzle over the granadilla pulp (keep some for the topping).

Roll the meringue up tightly, using the baking paper to lift it.

Transfer to a platter and decorate with the chocolate curls, granadilla pulp and icing sugar. | Katelyn Williams