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Banana Caramel Roulade

February 17, 2017

 

We had friends coming for lunch last weekend, and as I was already making meringue roulades for a customer, I decided to make something similar for us.

 

'What would a meringue be like if I used mostly coconut sugar instead of cane sugar' I thought......? 'Coconut sugar is supposed to be less bad for us than cane sugar, as it has a lower glycaemic index, and also coconut sugar has some nutritional benefits over cane sugar, containing iron and potassium ..... Got to be worth a try' 

 

I already knew I liked the slightly caramel flavour of coconut sugar, and as I cannot eat dairy products had decided to try dairy-free Oatly Crème Fraiche as the filling rather than the usual whipped cream - but feel free to use cream if you wish. Bananas would go well with the caramel flavour and as I had a couple in the fruit bowl - my idea was born!

 

Caramel, Banana Coconut Meringue Roulade (that happens to be dairy free!!)

8 egg whites

300g granulated coconut sugar

200g caster sugar (you could probably use all coconut sugar, but it will go darker)

4 tsp cornflour

pinch of salt

1 tsp vanilla extract

2 tsp white wine vinegar

2 pots of Oatly Crème Fraiche

2 perfect bananas

 

Pre-heat oven to 200C fan and line a sheet pan (approx. 30cm x 42cm) with greaseproof paper.

 

Mix the two sugars

 

Place egg whites with a pinch of salt in perfectly clean bowl of electric mixer and whisk until frothy but not stiff.

 

Gently add the mixed sugars, a spoon at a time while whisking - keep whisking until meringue gets thick and mousse-like (It doesn't seem to go quite as stiff as a usual meringue, but get it as stiff as you can without over mixing)

 

Sieve cornflour over meringue, add vinegar and vanilla and fold gently into the mix to combine.

 

Tip meringue into prepared pan, and place in the oven for 8 minutes. Turn the temperature down to 100C (without opening the door!) and cook for a further 20 minutes.

 

When cooked, tear off a new sheet of greaseproof paper - making it about 30cm longer than the meringue. Place paper over cooked meringue, then lay a clean tea-towel, folded in half lengthways, over the top of the paper to stop your fingers getting burned.

 

Turn the whole thing upside down on a clear work surface - so now the tin should be upside down on the top and the tea-towel is right underneath. Carefully pull the tea-towel out from underneath and use to remove the tin.

 

Peel back the paper from the meringue, leaving it upside down on the long bit of paper (!?!! - have faith!!) and allow meringue to cool.

 

When cold, spread the Oatly Crème Fraiche evenly over the meringue, topping with sliced banana.

 

Taking the LONG SIDE of the paper, pull up edge of the meringue closest to you and bend over the first 4cm tightly to form the first bit of the curl.

 

Holding the furthest side of the paper steady, continue to lift the nearest edge and continue the roll until the whole thing is a lovely long roulade!

 

If you are not eating right away, roll the whole thing up in the paper, twisting the ends like a Christmas cracker, and tucking underneath - place in the fridge until required.

 

When ready to eat, roll out onto a suitable platter and enjoy the gasps as your guests experience the marshmallowy deliciousness!

 

This will keep well in the fridge for a couple of days - if it lasts that long!