We usually spend our Christmas and New Year at our family home in Hermanus and no Christmas layout will ever be complete without the traditional Christmas Pudding with Brandy sauce or my mom's delicious trifle with sponge and fruit and custard! However, there can never be enough dessert, right? So this year, we will attempt a dessert buffet and my contribution will be this Festive Roulade with Cream and Raspberries. Looking at these images, it is hard to believe that such a delight is made with only 4 egg whites...... well, and a few other bits and bobs....
Festive Roulade with Fresh Cream and Raspberries
serves 6-8
Ingredients
4 egg whites - eggs must be room temperature
200gr caster sugar
1 teaspoon corn flour
For the filling
250ml fresh cream
1 punnet raspberries or any other summer fruit
icing sugar for dusting
Method
Preheat oven to 180 C
Whip egg whites until soft peaks appear (and so you can turn the bowl upside down without anything falling out)
Whip in the sugar and then fold in the corn starch with a metal spoon.
Line a baking sheet with greaseproof paper and spray the paper with non-stick spray. Spread the meringue evenly to fill the baking sheet and bake for 20 minutes. Switch oven off, open the oven door slightly and let it cool off.
When completely cooled down, place another baking sheet with greaseproof paper on top and turn over so that the roulade is now lying with the paper on top. Remove paper and follow instructions...
2 comments:
It's amazing that something with so few ingredients could look so complicated and beautiful.
It loos very festive, Nins!! Your pics are beautiful!!
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