Meringue Roulade with Apricots and Mascarpone
Dessert with Fresh Fruit, Italian Cheese and Orange Flower Water
Sep 21, 2009
This delicious dessert recipe, is incredibly versatile, says Maria Elia, in her lovely cookery book The Modern Vegetarian. Her recipe for meringue roulade, which appears here with permission, uses fresh apricots. However, you can try substituting them with plums or strawberries and use rose water in the cream instead of orange flower water. If apricots are out of season, use organic dried ones. Soak them in some hot water, then chop them up. Or, if you want to be really extravagant, soak the apricots in warm Sauternes. Other fantastic flavours include raspberries, mint, lychees and pine nuts. Or just make it simple and fill with whipped cream and lemon curd.
Do note that the quality of rose and orange flower waters can vary considerably. In The Modern Vegetarian Maria Elia suggests that you look out for the Cortas brand, which you’ll find in Middle Eastern supermarkets – its flavour is so much more intense.
Soft Meringue Roulade with Apricot and Mascarpone Cream - Recipe
Ingredients – Serves 6
To make the meringue
- 4 egg whites
- 190g caster sugar
- 1 teaspoon vanilla essence
- 1 teaspoon white vinegar
- 1 teaspoon cornflour, sifted
For the filling
- 6 apricots, stoned and quartered
- 25g caster sugar
- 2 pieces stem ginger, finely diced
- 500g mascarpone cheese
- 175g Greek yogurt
- 100g icing sugar
- 3 tablespoons orange flower water
- 25g pine nuts (optional)
- 6 mint leaves, shredded
Method
- To make the meringue, preheat the oven to 200°C/400°F/Gas Mark 6. Line a 23 x 33cm baking tray with parchment paper and lightly grease with oil.
- In a bowl, whisk the egg whites until stiff. Gradually whisk in the caster sugar a little at a time and continue whisking until thick and glossy. Fold in the vanilla essence, vinegar and cornflour.
- Spread the meringue evenly into the prepared baking tray and bake for 10 minutes, then lower the temperature to 170°C/325°F/Gas Mark 3 and cook for a further 10 minutes.
- Dust another sheet of parchment paper with icing sugar.
- Remove the meringue from the oven and leave to cool for 2–3 minutes on the tray, before turning out onto the second piece of parchment paper.
- Cool for a further 5 minutes, then gently peel off the first sheet of parchment paper from the top of the meringue. Roll up the meringue from the long side until ready for use.
- To make the filling, heat a large frying pan, toss the apricots in the caster sugar and to the pan with a splash of water. Cook for 3 minutes over a high heat until soft. Remove the apricots from the pan and leave to cool.
- Put the ginger, mascarpone, yogurt, icing sugar and orange flower water in a bowl and whisk together until thick.
- Unroll the meringue, spread the mascarpone mix over the surface, top with the apricots, sprinkle with pine nuts and shredded mint leaves and roll up again, using the paper to help you. Refrigerate until required, then serve in slices, dusted with icing sugar.
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