Custard and Berry Meringue Rolls
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 40 min.
Preparation
Ingredients
for
6
- For the meringue roll
- 4 egg whites
- ½ cup caster sugar
- 1 cup powdered sugar
- ¼ cup Corn starch
- For the custard
- 1 cup milk
- 1 cup double cream
- 1 Vanilla bean
- 5 egg yolks
- ½ cup sugar (scant)
- For the berry sauce
- 1 ½ cups water
- ¼ cup sugar
- 2 tsps Corn starch
- To finish
- ⅖ cup black currant
- ⅖ cup Red currant
- 1.333 cups Raspberries
Preparation steps
1.
For the meringue roll: heat the oven to 150°C (130° fan) 300°F gas 2.
2.
Whisk the the egg whites until softly peaking. Whisk in the caster sugar until the mixture forms firm peaks.
3.
Sift in the icing sugar and cornflour and mix until the mixture is smooth.
4.
Spread the meringue about 1 cm|1/2" thick on the baking paper and bake for about 1 hour until firm.
5.
Cool slightly on the tray and then cut 4-6 3 cm|1 1/4" wide strips. Roll up the strips.
6.
For the custard: heat the milk and cream with the vanilla pod in a pan until hot. Remove from the heat and cool slightly.
7.
Beat the egg yolks and sugar in a bowl until creamy. Pour in the hot cream and milk, stirring. Return to the pan and heat until thickened. Do not boil or the mixture will separate and curdle. Remove from the heat and sprinkle the surface lightly with sugar, to prevent a skin forming.
8.
For the berry sauce: mix the red and blackcurrants with the raspberries, water and sugar in a pan and cook until soft. Sieve the mixture and stir in the cornflour.
9.
Heat the mixture in a small pan until boiling and simmer for 1-2 minutes until thickened. If too thick add a little water.
10.
To serve: place the meringue rolls on serving plates. Spoon the custard into the centres. Place the uncooked berries in the centre and around the meringue. Spoon the sauce around the outside of the meringues.
