Monday 17 June 2013

Chocolate Meringue Roulade

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for a Chocolate Meringue Roulade. It is a Swiss roll but it's made out of meringue not cake. Now, I don't want to promise anything, but I baked this impressive dessert in less than an hour. The meringue is so thin so it bakes and is cooled down really fast. All you then have to do is add fresh fruit and whipped cream, roll and serve!
I would also like to remind you all of my other blog, British Muslim Girl. Here, you will find Islamic quotes, stories and inspiration. I hope you find it useful, inshallah.

A Simple List of Ingredients:

1. Egg Whites
2. Caster Sugar
3. Cocoa Powder
4. Icing Sugar
5. Whipped Cream
6. Fresh Strawberries

Bismillah, let's begin!

Preheat the oven to Gas Mark 6.

Line a Swiss roll tin with baking paper, but do not grease it. If you don't have a Swiss roll tin, you can buy them here.

Separate 4 eggs and place the 4 whites in to a mixer bowl. If you don't have a mixer, you can buy them here. You can use the yolks to make homemade ice cream.

Using a whisk attachment, whisk the egg whites until stiff and frothy.

Take 8 ounces caster sugar. You can use normal sugar if you don't have caster sugar.

Add the caster sugar, a teaspoon at a time, whilst the machine is still whisking on high speed ...

.. until all the sugar has been incorporated and the mixture is stiff and glossy.

Next, take 1 tablespoon cocoa powder.

Whisk the cocoa powder in until just combined.

Spoon the meringue mixture onto the Swiss roll tray.

Smooth the mixture until it's level. 
Place into the preheated oven at Gas Mark 6 for 8 minutes until the top is golden brown. Then, turn the oven down to Gas Mark 3, and let it bake for 10 minutes or until the meringue is firm to the touch.

This is how it should look when baked.

Onto a surface, place a large piece of baking paper.

Dust the paper liberally with icing sugar.

Carefully place the upside down tray onto the baking paper.

Remove the tray ..

.. and then carefully peel off the paper. Allow the meringue to cool for about 10 minutes.

Once the meringue is cool, spoon on fresh whipped cream. You'll probably need a large carton of cream which you should whisk until stiff.

Spread the cream out.

Cover the cream with fresh sliced strawberries. You'll probably need a few handfuls.

Roll the meringue up, using the baking paper to help you. Chill in the fridge or serve straight away.

To serve, place onto a pretty tray, decorate with whole strawberries and dust with icing sugar.

Serve straight away for a yummy and impressive gluten-free dessert with a difference!


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