Raspberry Meringue Roulade with Dark Chocolate Sauce

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Raspberry Meringue Roulade with Dark Chocolate Sauce - We do remember an old man who lived in the corner of couple blocks from our kitchen base and office who ever had short conversations back then before he passed away a year ago. 

He told us that his wife often made him a delicious cakes and sweet dessert when they were young. He told us how he remembered how great the taste of the cakes. His love upon the chocolate seems to be irreplaceable. 

Yet he also talked about life and his thought about old age and in the end he said: if there is no chocolate up there (heaven), then I ain’t going there! With a cheerful grin. That Old man then invited us in his home and gives us a recipe book that his late wife own. He showed us his favorite one called Raspberry Meringue Roulade with Dark Chocolate Sauce. There are also the way how it made there. 


How to make meringue roulade with dark chocolate sauce

You will need:

For the roulade:
4 egg whites
Pinch of salt
200 g (7 oz) caster sugar
1 tsp white vinegar
A few drops of vanilla essence
2 tsp corntlour
300 ml (10 tl.oz) whipping cream - beaten until stiff
240 g (8 ½ oz) ripe raspberries 

For the chocolate sauce:
I I 5 g (4 oz) dark chocolate
2-3 tbsp strong black coffee
150 ml (5 tl.oz) double cream 
Raspberry Meringue Roulade with Dark Chocolate Sauce

To make the roulade:
  1. Place the egg whites and a pinch of salt in a clean bowl and whisk with an electric mixer until stiff. Gradually add 170 g (6 oz) of the caster sugar, beating until stiff and glossy.
  2. Fold in the vinegar, vanilla essence and cornflour, then spread the mixture evenly on a swiss roll tray lined with silicone paper. Bake for 15 minutes at 170°C / 335 of / gas mark 3 or until firm to the touch. Turn over onto a clean silicone paper scattered with the remaining caster sugar. 
  3. Allow to rest for 5 minutes, peel off the paper and roll up with the fresh piece of paper to form a swiss roll.
  4. Allow to cool and unroll, fill with whipped cream and scatter with the raspberries.
  5. Re-roll the meringue using the paper, and again transfer to a serving plate decorated with a few raspberries. 

To make the sauce:
Melt the chocolate over a pan of hot water, stir in the coffee and the double cream to make a dark rich sauce. Surround the roulade with the sauce to serve. 

Well, that old man’s late wife raspberry meringue roulade recipe is just nice when we do the trial on making it. When we served it into the old-man, he looks like overjoy and smiling happily. Now that the old-man is gone, we believe that by sharing this Raspberry Meringue Roulade with Dark Chocolate Sauce recipe, we will also share the joy with other people. That is all we got here today, make sure to let us know anything you want to know regarding this recipe, and we will be here as always to give as good as possible response for your questions and feedback. 
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Raspberry Meringue Roulade with Dark Chocolate Sauce | PuddingDessert Recipes | 5