Meringue Roulade With Anise Cream Recipes

Steps:

• Heat the oven 425 degrees Fahrenheit/220 degrees Celsius.
• Make the apple filling: Add the honey, vanilla seeds and bean (pod), bay leaves, cinnamon stick, ground cinnamon and flaky salt to a large, oven-proof sauté pan. Cook over medium heat until the honey is deeply brown and almost burned, stirring often. (Don't be afraid to take it to the edge; you want it to be very dark.) This process can take anywhere from 6 to 10 minutes, so make sure you keep an eye on it. Off the heat, whisk in the orange juice. Gently pour 5 tablespoons/65 grams of the burnt honey into a heatproof bowl. Pick out the bay leaves and vanilla beans (pods), and add them to the bowl.
• To the sauté pan with the remaining burnt honey, stir in the apples and olive oil. Transfer to the oven for 20 minutes, stirring halfway through, until the apples have softened and caramelized but still retain their shape. Set aside to cool completely. Pick out the cinnamon stick and add it to the reserved burnt honey bowl. Keep the oven on.
• Make the roulade: Line an 11-by-15-inch (30-by-40-centimeter) baking sheet (baking tray) with parchment paper.
• Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed for 1 to 2 minutes, until soft peaks form. Combine both sugars in a bowl, then gradually add them to the mixer, 1 tablespoon at a time, whisking continuously on medium-high for 5 to 6 minutes, until the mixture becomes a thick, glossy meringue. Reduce the speed to low and add the vanilla, vinegar, cornstarch (cornflour) and cinnamon, then scrape the sides of the bowl, if needed. Turn the speed to medium and whisk for 1 minute to fully combine.
• Spoon the meringue onto the prepared tray and use an offset spatula to spread it out evenly about 3/4-inch thick so it measures about 10 by 14 inches (25 by 35 centimeters). Once the apples have cooked, transfer the meringue to the oven and immediately turn the heat to 375 degrees Fahrenheit/200 degrees Celsius. Bake for 32 minutes, until the meringue is crusty on top and lightly browned. Set aside to deflate and cool completely, about 45 minutes.
• Meanwhile, make the cream: Add the mascarpone, whipping cream and confectioners' sugar (icing sugar) to a stand mixer fitted with the whisk attachment. Beat on medium speed for about 1 minute, until soft peaks form. Stir in 1 tablespoon orange zest.
• Place a clean tea towel on top of the cooled meringue and quickly invert the whole thing onto a work surface. Lift off the pan (tin) and peel away the parchment paper. Spread three-quarters of the cream evenly all over the meringue. Top evenly with the burnt honey apples. (Reserve any liquid released from the apples for another use.)
• Starting with the longest side closest to you and using the tea towel to assist you, roll the meringue up and over, so that the edges come together to form a log, gently pulling away the tea towel as you roll. Slide the meringue onto a long tray or platter, seam-side down. Use a serrated knife to trim off 3/4 inch (2 centimeters) from the sides to create neat edges. (You can nibble on these, if you like!) Refrigerate to firm up, at least 30 minutes (and up to 3 hours if you're getting ahead).
• To serve, spoon the remaining cream down the length of the roulade. Top artfully with the bay leaves, vanilla pods and cinnamon stick. Drizzle with the reserved burnt honey syrup and sprinkle with the extra zest.

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter, then line a 23 x 32cm baking tray. Using an electric hand whisk, beat the egg whites, lemon juice and a pinch of salt until stiff.
• Add 1 tbsp of the caster sugar, then whisk until the mixture makes stiff peaks. Repeat with the rest of the sugar, spoon by spoon, until the mix is thick and shiny. Spread into the tin, then bake for 15 mins or until crisp to the touch and lightly golden in places. Leave to cool.
• Simmer the cherries, orange juice, sugar and cloves for 10 mins, or until the cherries are soft but still holding their shape. Mix the cornflour with 2-3 tsp cold water to make a paste, stir into the cherries and cook for a couple mins more until the juices thicken. Leave to cool.
• To assemble, sift icing sugar over a large piece of parchment, then carefully flip the meringue onto it. Remove the tin and parchment. With a short end facing you, score a line 2cm into the meringue.
• Whip the cream, icing sugar and vanilla until thick but not stiff, then spread over the meringue. Spoon over about half of the cherry sauce and scatter with the grated chocolate. Roll up the roulade, starting with the scored short end and using the paper underneath to help. Freeze the roulade for up to a month then defrost overnight. Freeze by setting on a parchment-lined tray then, once firm, wrap the parchment around it and cover with cling film. Freeze the remaining cherry sauce for up to a month.
• To serve, drizzle with the melted white chocolate. Top with a few of the whole cherries and serve the remaining sauce on the side.

Steps:

• To make the meringue, heat oven to 200C/180C fan/gas 6. Line a 23 x 33cm baking tray with baking parchment and lightly brush with oil.
• Whisk the egg whites until stiff. Gradually whisk in the sugar, a little at a time, and continue whisking until the mixture is thick and glossy, then fold in the remaining meringue ingredients. Spread the meringue evenly onto the prepared baking tray. Bake for 10 mins, then lower the temperature to 170C/150C fan/gas 3 and cook for a further 10 mins.
• Meanwhile, dust another sheet of baking parchment with icing sugar. Once cooked, remove the meringue from the oven and leave to cool for 2 mins on the tray. Turn out onto the dusted piece of parchment. Cool for a further 5 mins, then gently peel off the bottom sheet of parchment from the meringue. Cover with another layer of parchment and roll up the meringue from the long side until ready for use.
• To make the filling, whip the double cream with icing sugar and fold in the mascarpone and passion fruit pulp.
• Unroll the meringue, spread the cream mixture over the surface, top with the shredded mint leaves and roll up again, using the parchment to help you. Chill, then serve in slices, dusted with icing sugar.