My Raspberry, Lemon and White Chocolate Roulade is delicious! Mallowy meringue filled with a decadent lemon and white chocolate cream and fresh raspberries, it really is very, very nice.
This dreamy and creamy and yummy Raspberry , Lemon and White Chocolate Roulade was actually not as hard to make as I thought. Having made meringues and pavlovas many times before, it was nice to give this a go to see what it was like. The combination of flavours works really well, so if you have never made a roulade before, give it a try.
Welcome to week 3 of the Great British Bake Off bake along (aka GBBOBloggers2018 / GBBOBakeoftheweek) and it is desserts week – mmmmmm!Don’t forget that at the bottom of this post is some exciting news regarding a fantastic prize for the final week of the bake along/show, thanks to Sage Appliances and of course the round up from last weeks linky (aka cake week) and discover who Helen and I chose as our Star Bake of the Week.
When I watched the end of last weeks Great British Bake Off, and I could see that it was going to be dessert week today, off all the puddings featured a roulade seemed like the easiest option for me to make. It is a dessert that I have never made myself and I think this is because I always assumed it would be too tricky. However, trust me if I pulled this off then anyone can.
It was actually quite easy to make, and I was chuffed that I had at last managed to bake one at last and it was a success. However, as you can see from my photos, I did not manage a swirl. Having watched tonights show, I can see where I went wrong.
Mind you, it tasted so delicious that the lack of a tight swirl did not bother me that much. Paul and Pru would have criticised me for it, but I would like to think that they would have loved the flavours. The meringue was so mallowy and soft on the inside, while still having a slight crisp on the outside.
The cream was a little rich, but luckily adding the raspberries balanced the sweetness nicely.
This is a dessert that I will definitely make again , for I have overcome my roulade fear and look forward to giving it another go. Plus I have lots of flavour ideas too (so watch this space!).
If you fancy giving it a go, then here is my recipe:
- *For the Roulade*
- 4 large egg whites
- 200 g (7oz) caster sugar
- 1 tsp each cornflour and lemon juice
- Icing sugar, to dust
- *For the Filling*
- 300ml double cream
- 100g white chocolate, melted and cooled slightly
- 1 tbsp lemon curd
- 1 punnet of fresh raspberries
- *extras*
- raspberry sauce
- Preheat oven to 160°C / 140°C fan)
- Line a 33cm x 23cm (13in x 9in) shallow baking tin with greaseproof paper.
- Place the egg whites into a large bowl (I side a free standing cake mixer) and whisk until stiff but not dry.
- Then slowly add the caster sugar, while still whisking, until the mixture is thick and glossy.
- Add the cornflour and lemon juice and beat in until well combined.
- Spoon the meringue into your prepared tin and spread out evenly - I found a pallet knife was helpful for this.
- Bake for 25mins until a light golden crust forms and leave to cool in tin for 5min.
- Meanwhile, take a sheet of greaseproof paper that is slightly bigger than your baking tray. Lightly dust it with icing sugar and carefully invert the meringue on to the paper. Remove the tin, and the paper from your meringue, and leave to cool completely.
- *Filling*
- Whisk the cream until it thickens slightly, being very careful not to over whisk. You do not want stiff cream!!
- Add the lemon curd and white chocolate and whisk again quickly to incorporate it into the cream.
- Then evenly spread the cream mixture over the meringue. Scatter the raspberries, but leave a few back to use a s decoration.
- Now the tricky part - Using the paper underneath it to help you, roll up the meringue from the short edge. Don't worry about cracks appearing or ion your roulade is not perfectly rolled, this just makes it more homemade looking.
- Transfer to a serving plate, and drizzle over some raspberry sauce. Now you could make your won coulis, but I just squeezed some raspberry dessert sauce over the top. Then add some raspberries .
- Return to the fridge and allow to chill for at least 2 hours for the cream to set.
- Store in the fridge covered loosely with foil for up to 3 days
The #GBBOBloggers2018 / #GBBOBakeoftheWeek Linky
This year I am teaming up with my fellow BAKE OF THE WEEK co host Helen to share the baking work load of the GBBO bake along. Therefore, welcome Helen and thank you in advance for your help 🙂 The linky will be shared on both of our blogs and we will chose our favourite bakes each week in the round up.
You are welcome to bake along with me and Helen and I am hoping to see some other long standing GBBOBloggers join in too. You can read the rules here which are not strict really, but they just explains our twitter accounts and all that jazz! All I ask is that you please add my badge, a link to mine and Helen’s blogs and share the GBBO love by sharing or commenting on some of the bakes that link up. Your posts will be pinned too.
Please link to both mine and Helen’s blogs and use these hashtags on twitter, IG, FB etc so we can share your pics / blog posts :
#GBBOBloggers2018 #GBBOBakeoftheWeek @JennyPaulin @CasaCostello (plus another hashtag – see below under big, exciting news!)
The linky will open either Tuesday after the new episode, or Wednesday morning, depending on how organised Helen and I have been! It closes the following Monday at 11.59pm.
BIG EXCITING NEWS!!!
Before we go any further I am delighted to announce that we have a fantastic prize to offer in our final week of the #GBBOBloggers2018 / #GBBOBakeoftheWeek bake along. This is all with huge thanks to the amazing Mummy Barrow , or Tanya, (or even T as some of us refer to her as) who put me in touch with the lovely team at Sage Appliances. They are going to offer one lucky person one of these as a prize
Yes a Sage The Bakery Boss (worth almost £400). I am very envious because it looks amazing! So, to be in with a chance to win one, you have to join in with our bake along at least 3 times – and this must include the finals linky. The Sage team will select their favourite finals bake from your entries, and that person will win one of these fabulous mixers. How exciting 🙂
**Please add their hashtag @SageAppliances to your social media posts connected with #GBBOBloggers2018 and #GBBOBakeoftehweek to help promote their online presence, and hopefully some RT’ing might occur too.
Last week was BREAD week and we had some fantastic bakes linked up :
With thanks to:
Stacey and her Sticky Cinnamon and Walnut Breakfast Buns
Helen’s Garlic and Coriander Yeast Free Naan Breads
Jacqueline’s Traditional Chelsea Buns
Tracey’s Double Chocolate and Cinnamon Cheldea Buns
Rebecca’s Lemon Marmalade Chelsea Buns
Louise’s Chelsea Bun Tear and Share
Jen’s Best Ever Cinnamon Rolls
Shell Louise’s Naan with Garlic Ghee
My own Double Chocolate and Cherry Buns
Anca’s Coconut Mango Chelsea Buns
STAR BAKE OF THE WEEK
After discussing with my co-host Helen, we have decided to award Jacqueline the Star Baker accolade for her gorgeous traditional Chelsea buns. Well done to her 🙂
NEW LINKY FOR DESSERT WEEK
is now open,
So what are you waiting for….on your marks…..get set…..baaaaaaake!
Raspberry , Lemon and White Chocolate Roulade #GBBO #Dessertweek – – Food Blog
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I managed to make a raspberry roulade today – doesn’t look as pretty as this one – I love how you decorated it with fresh raspberries too. I was worried my meringue wasn’t cooked enough but reading about the crispy outer and the soft mallowy inside – sounds like it turned out how it was meant to be.
Oh I love the flavours not far from the ones i used a few weeks back. I too found roulades much easier than i thought when i first made them, I think they can hide a multitude of sins unlike a pavlova so i think they are easier and just as nice.
Thank you for warding me star baker last week it was a lovely surprise to spot.
Looks lovely, I have gone for a similar flavour combination xx
Love your roulade, it is lovely, and it must be delicious too.
I finally made the dessert. Only an hour ago I finished the Blancmange.