Emily's meringue roulade

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Chef and cookbook author of ‘Sea & Shore’, Emily Scott and her restaurant Restaurant Emily Scott 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.

Emily Scott Meringue Roulade With Clemtine Curd Kim Lightbody

Photo credit: Kim Lightbody
Recipe credit: Emily Scott and Hardy Grant

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.

Sea & Shore

Sea & Shore

Recipes and Stories from a Kitchen in Cornwall

Discover over 80 simple and seasonal recipes in Emily's latest book, Sea & Shore. "More than just a cookbook, it shares the connection between food, a sense of place and storytelling."

Sea & Shore

Visit Emily Scott Food

Right on the sea wall at Watergate Bay, Restaurant Emily Scott is open for lunch and dinner Tuesday to Saturday. 

"Let us cook for you. No faffing, no fussing. Just honest and delicious food."

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