Coffee and coconut meringue roulade with coffee cream syrup-sauce
Ingredients
- 6 egg whites
- a pinch of salt
- 210g (1 cup) castor sugar
- 15ml (1 tbsp) cornflour
- 5ml (1 tsp) vanilla essence
- 5ml (1 tsp) white vinegar
FILLING
- 350ml fresh cream
- 50g castor sugar
- 5ml (1 tsp) vanilla essence
SYRUP-SAUCE
- 200ml coffee
- 80g sugar
- 100ml fresh cream + extra, to assemble
- icing sugar, to dust
- 100g toasted coconut, to serve
Instructions
Preheat the oven to 150°C. Line a 23cm x 35cm Swiss roll baking tray with baking paper and lightly spray with cooking spray.
Whisk the egg whites and salt in a clean, dry bowl, until stiff and more than triple in volume.
Slowly add the castor sugar, 15ml (1 tbsp) at a time, beating well between each addition.
Beat in the cornflour, vanilla essence and vinegar.
Use a palette knife to spread the meringue mixture evenly and gently onto the lined baking tray.
Bake in the preheated oven until crispy on the outside and marshmallowy in the middle, 30 – 40 minutes.
Remove from the oven, cover with a tea towel and leave until cold.
To make the filling, whip the cream with the castor sugar and vanilla until stiff.
For the syrup-sauce, boil ingredients together until thickened, 8 – 10 minutes.
