With summer graduations coming soon it’s a good time to start preparing for the tea that follows. I took a simple recipe and transformed it into a degree certificate scroll. It’s quick and fairly easy to prepare. I made two of these, each with a different fruit filling. One had peach filling, the other mixed berries. These were accompanied with a raspberry couli.
The roulade comprises a meringue mixture that is baked and then filled and rolled up like a swiss roll.
The basic recipe came from here: http://www.foodinaminute.co.nz/Recipes/Christmas-Meringue-Roulade
I’ve replicated it below:
1 tsp cornflour
1 tsp vanilla essence
1 tsp white wine vinegar
4 egg whites
3/4 cup caster sugar
3/4 cup cream, lightly whipped
can of peaches (I used a can of peaches, drained, for one scroll, and mixed berries for the other – a small pack of frozen which was thawed). A mix of fresh berries would be wonderful, or just raspberry or strawberry perhaps.
I also put a handful of toasted flaked almonds in each of the scrolls which was not stated in the recipe
Preheat oven to 180C conventional oven. Line at 23cm by 32cm swiss roll tin with baking paper.
Mix together the cornflour, vanilla essence and white wine vinegar.
Beat egg whites in a bowl until stiff peaks form. Beat in the sugar a little at a time, alternating with the cornflour mix. Continue beating until the meringue mixture is stiff and glossy.
Spoon and spread the mixture into the tin. Bake for 20 – 25 minutes. When it is done the meringue will be pale and golden in colour and the top should be dry and crisp to the touch. The centre will still be soft. Remove from the oven and place a cool clean tea towel over the meringue whilst it cools down in the tin.
Place some baking paper on a surface and turn out the meringue on to it with the short side closest to you. Spread on the whipped cream to within 10cm to the top of the meringue. Place the fruit on top of the cream and spread out a bit. Add some toasted almond flakes if desired. Roll the meringue away from you to encase the filling, using the baking paper to help you. Don’t worry if the meringue cracks a little. Transfer to a serving plate and dust with icing sugar.
Carefully tie a red ribbon around the roulade to resemble a scroll. Pipe some kind of congratulatory message on the serving plate. I just used a pre-made chocolate icing from the supermarket.
500g bag of frozen raspberries or 2 cups fresh
2 tbsps maple syrup
Puree the raspberries in a food processor or blender. Push the puree through a sieve with a spoon to remove the raspberry seeds. Stir the maple syrup into the puree. Place in a jug and refrigerate.
If you don’t have any maple syrup you can make a very simple syrup with sugar and maybe a touch of vanilla essence and add that to the raspberry puree.