Emily's meringue roulade recipe

Chef and cookbook author of ‘Sea & Shore’, Emily Scott and her restaurant Emily Scott Food is a welcome addition to Watergate Bay. She believes food should be simple, seasonal and beautiful.

Recently Emily joined Matt Tebbutt, chef Niklas Ekstedt and Ronan Keating on Saturday Kitchen to make this delicious clementine curd roulade. Here’s the recipe for you to make at home. It also features in her book.

A log of meringue roulade with clementine curd

Photo credit: Kim Lightbody

Meringue roulade, clementine curd, Cornish cream, passion fruit

This is a wonderful pudding that works with different seasonal fruits and will dazzle any guests at your supper table. Chewy and delicious meringue is loved by all. Life is sweeter.

Passion fruits are generally sold when they are smooth to the touch but are not truly ripe until they are lightly pitted and wrinkled, which indicates they are juicy.

Ingredients

Serves 12

Meringue

6 egg whites
12oz/350g caster sugar

Orange curd

Finely grated zest and juice of 1 clementine
40g caster sugar
2 large free range eggs
50g unsalted butter

Filling

300ml Cornish double cream
50ml Citrus Vodka
6 passion fruits, ripe and wrinkled
Icing sugar, to finish

Method

Start by making the filling. Put the first three ingredients for the curd in a bowl and whisk together. Then add the butter, cut into cubes, and fit the bowl over a pan of simmering water. Whisk until the curd thickens, about 10 minutes. Set aside.

You will need a baking tray measuring approx 36cm x 30cm, with shallow sides. Set the oven to 200’C/ Gas 6. Line the baking tray with a piece of parchment, making sure it comes up the sides.

Separate eggs, put the egg whites in a large bowl and whisk until they are stiff peaks then slowly add the sugar. Do not over-mix. Bake for 10 mins at 200’C/ Gas 6. Then reduce the oven temperature to 100’C and continue to bake the meringue for 15 minutes.

When cooked, allow to cool slightly, put a piece of greaseproof down on the work surface, cover lightly with icing sugar, then confidently turn the roulade out, crust side down. Carefully peel away the paper and allow it to cool. When you are ready to roll, spread the orange curd over the surface. Whip the cream until it will stand in soft peaks and fold in the citrus vodka. Cut the passion fruits in half and spread the juice and seeds over the cream.

Now take the one short end of the greaseproof paper and use it to help roll up the roulade. Place on a serving plate, dust with icing sugar, decorate with rosemary and halved passion fruits.