Рецепт Lime Meringue Roulade
| Порций: 8 |
Ингредиенты
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Инструкции
- Line a 330 x 230mm swiss roll tin with greased nonstick baking paper.
- Secure the corners with four paper clips or possibly staple each corner.
- First make the meringue.
- Whisk the egg whites in an electric mixer on full speed till very stiff.
- Gradually add in the sugar a tsp. at n time still on high speed whisking well between each addition.
- Whisk till very very stiff and shiny and all the sugar has been added.
- Spread the meringue mix into the prepared tin and sprinkle with the almonds.
- Put the tin on the grid shelf on the floor of the roasting oven with the cool plain shelf on the second set of runners and bake for about 8 min till pale golden brown.
- Then transfer to the simmering oven and bake the roulade for a further 15 min till slightly crisp and hard to the touch. The roulade does expand so take care of the edges when transferring.
- Put the tin on the grid shelf on the floor of the baking oven and bake for about 8 min till pale golden brown.
- Then transfer to the simmering oven and bake the roulade for a further 15 min till slightly crisp and hard to the touch.
- Remove the meringue from the oven and turn almond side down nn to a sheet of nonstick baking paper.
- Remove the paper from the base of the cooked meringue and allow to cold for about 10 min.
- lightly whip the cream add in the lime rind and juice and mix in the lime or possibly lemon curd.
- Spread proportionately over the meringue.
- Make an indentation 10mm in on the long side with a knife then roll up the meringue fairly tightly from the long end to create a roulade allowing the paper to help you roll.
- It is essential to roll tightly and finely at the beginning.
- Expect the roulade to crack it is part of its charm.
- Wrap in nonstick baking paper and refrigeratewell before serving with raspberries if liked.
- A meringue roulade is quicker and easier to make than a lemon meringue pie and is just popular. It freezes extremely well.
- Makes 8 slices