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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