Banoffee Meringue Roulade
52 weeks of baking – Meringue
I always save my egg whites, every single one, sometimes you need a lot to make something magnificent, I once used 25 egg whites to top a huge lemon meringue pie for a birthday. Meringue based desserts are some of my favorites, crispy meringue cookies, soft marshmallowy pavlova covered in fruit and cream, delicate angel food cake and islands of meringue clouds floating on a pool of custard.
Today’s meringue dessert is a roulade, a sheet of soft meringue, filled and rolled up on itself into a spiral. The tricky part of this dish is in the rolling, it’s sticky, hard to peel away from the parchment paper and like other rolled desserts it is prone to cracking. Don’t be afraid to heavily coat the parchment paper in powdered sugar, it’ll make the rolling processes easier. If you can’t get a clean roll don’t worry about it, just because it looks a little messy doesn’t mean it won’t taste amazing.
I filled my roulade with whipped cream, bananas and caramel to mimic the flavors of a banoffee pie, I even included a sprinkle of graham cracker crumbs. I ate this dish shortly after assembling it, I don’t think it would have held up well over time, meringues are delicate and don’t do well with added moisture over time.