Christmas Meringue Roulade

What would an Aussie Christmas be without a Pavlova.

This version, is definitely one of my favourite go-to desserts, really simple, and takes no time at all to make. This Christmas version, is filled with bottled fruit mince, macadamias, brandy and cream - and the best thing is YOU CAN MAKE IT AHEAD AND FREEZE IT. Just what you need on Christmas Day. Serves 6

Of course you can make the roulade filled with summer berries or passionfruit cream too. See the Passionfruit Pavlova Meringue recipe.

Ingredients

Roulade

• 4 egg whites, at room temperature, make sure they measure 2/3rd cup
• pinch salt
• 1/2 cup castor sugar
• 1 tsp cornflour
• icing sugar
• extra cornflour

Fruit mince filling

• 200ml thickened cream, whipped to soft peaks
• handful macadamia nuts, finely chopped, optional
• jar of Robertsons Fruit Mince, you will need about 1/3rd
• 2tbs Brandy
• 200ml thickened cream, whipped to soft peaks
• handful macadamia nuts, finely chopped, optional
• jar of Robertsons Fruit Mince, you will need about 1/3rd
• 2tbs Brandy

Method

1. Preheat oven to 160C
2. Lightly grease a Swiss Roll tin ( 23 x 30 cm) and line with baking paper.
3. Lightly grease the paper with almond oil, dust with sifted cornflour, and shake off the excess.
4. Beat the egg whites with a pinch of salt, until soft peaks form.
5. Gradually add the sugar, until the mixture is thick and glossy, then beat in the cornflour.
6. Spread the mixture evenly into the prepared tray, and smooth the top.
7. Bake on the bottom shelf of the oven for 10 – 12 minutes , or until firm to the touch and lightly coloured.
8. Dust a piece of baking paper, slightly bigger than the baked meringue, with sifted icing sugar.
9. Allow the meringue to cool for a few minutes, then turn out onto the paper.
10. Carefully remove the lining paper and allow to cool.
11. Spread the meringue with enough of the whipped cream to within 3cm of the edges. Top with fruit mince & macadamias.
12. Starting with the short side of the meringue, and using the baking paper as a guide, roll up the meringue, using the paper to help turn it over.
13. Roll in extra baking paper, then roll again in foil.
14. Leave the roulade in the baking paper and chill in the fridge for at least 1 hour before serving. Dust with icing sugar to serve.

MAKE AHEAD & FREEZE

15. The roulade freezes beautifully for up to 4 weeks.. Make sure it is wrapped in foil, over the baking paper, and keep it in a rigid container so it doesn’t get squashed.
16. To defrost: Bring the container into the fridge and let it thaw gently for about 5 or 6 hours.

Notes

• Bring the eggs to room temperature before using them – cold egg whites incorporate less air than those at room temperature
• The salt will help to stabilise the whites before the sugar is added. Using Almond Oil to grease containers for desserts, ensures there is no unpalatable vegetable taste.