• Introduction

• Breakfast

• Snacks and Smoothies

• Lunch and Dinner

• Salads, dressings and dips
• Soups
• Fish, poultry and meat
• Baking and Desserts

Baking and Desserts

Sticky Meringue Roulade with Honey Cream

Ingredients (makes a roulade)
Suggested Honey:FRENCH SUNFLOWER

• 75g (3oz) shelled hazelnuts
• 45ml (3tbsp) Rowse clear honey
• few drops vanilla essence
• 5ml (1tsp) white wine vinegar
• 5ml (1tsp) cornflour
• 4 egg whites
• 140g (5oz) caster sugar
• 150ml (¼ pint) double cream
• 140g (5oz) Greek yogurt
• 225g (8oz) raspberries
• icing sugar, for dusting

Method

1

Preheat the oven to 160°C/325°F/Gas 3. Line a 23 x 33cm (9 x 13 inch) Swiss roll tin with baking parchment. Toss the hazelnuts with 15ml (1 tbsp) honey, place on a non-stick tray and roast on the oven for 10-15 minutes, until golden. Cool and process to a fine powder.

2

Mix the vanilla, vinegar and cornflour together. In a large bowl whisk the egg whites together until they form soft peaks. Gradually whisk in the sugar and the cornflour mix. Whisk until thick. Fold in all but 30ml (2 tbsp) of the hazelnuts. Spoon into the prepared tin, roughly spread to cover and sprinkle over the remaining hazelnuts. Bake for 25 minutes, until golden.

3

Turn out on to a sheet of baking parchment. Peel off the lining and leave to cool. Whip the cream and remaining honey together until it forms soft peaks. Fold in the yogurt and spread over the roulade. Sprinkle over the raspberries and roll up from a narrow edge. The meringue will crack slightly. Serve dusted with icing sugar.