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Meringue Roulade with Chocolate Mousse and Berries
Chocolate Mousse 100g dark chocolate 2 cups cream 1 tsp vanilla extract Meringue Roulade 4 egg whites 2 tbsp cornflour 1 tsp vinegar 1 cup caster sugar knob of butter and a little extra sugar to coat To serve 1 cup raspberries, plus extra berries for garnish extra chocolate for melting
© Annabel Langbein Media
To make the Chocolate Mousse, melt 100g dark chocolate carefully over low heat then stir in ¼ cup of the cream until smooth. Cool. Whip the remaining 1¾ cups cream with vanilla extract until it forms peaks then stir into chocolate until evenly combined. Chill if not using at once. The mixture will firm further as it cools.
To make the Meringue Roulade, preheat oven to 160°C fan bake. Line a shallow sponge roll tin (about 25cm x 35cm) with baking paper, trimming edges and corners to fit neatly.
Beat egg whites until fluffy then beat in cornflour and vinegar. Gradually add sugar and beat until it forms stiff peaks and mixture is still just a bit gritty. Spread mixture evenly into prepared tin and bake 12 minutes or until just set. Don’t overcook or it will crack when you roll it. Remove from oven and allow to cool for 5-10 minutes.
Take a piece of baking paper the same size as the tin and grease very lightly with butter then sprinkle with caster sugar. Invert cooked roulade onto this and carefully remove top piece of baking paper.
When fully cool, spread roulade with Chocolate Mousse and raspberries and gently roll up, using the buttered paper as a guide. Finish with the join at the base. Slide onto a platter and lift off the paper. Chill or freeze until ready to serve. Serve garnished with a drizzle of melted chocolate and a scattering of fresh berries.
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