Grimsby Telegraph

BROWN SUGAR MERINGUE ROULADE WITH BURNT HONEY APPLES (Serves 8)

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INGREDIENT­S:

For the apples: 150g honey; 1 vanilla pod, seeds scraped out; 5 bay leaves; 1 cinnamon stick; ½tsp ground cinnamon; ½tsp flaked sea salt 3½tbsp orange juice; 1.1kg Braeburn apples, peeled, cored and cut into 6 wedges; 1tbsp olive oil

For the roulade: 6 large eggs; 100g light soft brown sugar; 250g caster sugar; 1tbsp vanilla bean paste or extract; 1½tsp ground cinnamon; 2tsp white wine vinegar; 2tsp cornflour

For the cream: 150ml whipping cream, fridge cold; 20g icing sugar; 250g mascarpone, fridge cold 1tbsp finely grated orange zest, plus 1tsp extra to garnish

METHOD

1. Preheat the oven to 200C fan/220C/gas 7.

2. Put the honey, vanilla seeds and pod, bay leaves, cinnamon stick, ground cinnamon and salt into a large ovenproof sauté pan on a medium-high heat. Simmer for 5 mins, stirring, until the honey is deep brown. Off the heat, whisk in orange juice. Pour 65g of the burnt honey into a bowl. Pick out the bay leaves and vanilla pod and add them to the bowl. 3. Stir the apples and olive oil into the pan with the remaining burnt honey, transfer to the oven for

20 mins, stirring halfway through, until the apples have caramelise­d. Pick out the cinnamon stick and add it to the reserved burnt honey bowl. Keep oven on. 4. Line 40cm x 30cm baking tray with baking parchment.

5. Beat the egg whites with an electric mixer until soft peaks form. Gradually add sugars to egg whites, whisking until it is thick and glossy. Add vanilla paste, cinnamon, vinegar and cornflour.

6. Spread meringue on the tray. Transfer to oven and turn heat down to 180C fan/200C/gas 6. Bake for 30-32 mins.

7. Beat the cream, icing sugar and mascarpone. Stir in the orange zest.

8. Place a clean tea towel on top of the meringue and invert it on to a work surface. Spread ¾ of the cream evenly over the meringue. Top with apples. 9. Roll the meringue to form a log, pulling away the tea towel as you roll. Refrigerat­e.

10. Spoon rest of cream down length of roulade. Top with bay leaves, vanilla pods, cinnamon stick and drizzled syrup. Sprinkle with zest.

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