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Clementine & Ginger Meringue Roulade

SWEET / WINTER

INGREDIENTS

(Serves 8-10)

CLEMENTINES:

  • 10 clementines, peeled and segmented
  • 3g fresh ginger, finely grated
  • zest of 1⁄2 a lime
  • 1 tbsp caster sugar

MERINGUE:

  • 275g caster sugar
  • 1⁄4 tsp mixed spice
  • zest of 1⁄2 an orange or 2 clementines
  • 5 egg whites

FILLING:

  • 250ml double cream
  • 1⁄4 tsp mixed spice

TO TOP:

  • finely chopped pistachios

This meringue roulade recipe offers a light and refreshing alternative to the rich puddings so often served during the festive period.

If you are yet to try the combination of mixed spice and crisp meringue then this recipe is a must – especially when combined with the freshness of seasonal clementines. Prepare in advance and slice just before serving as part of an effortless evening with friends and family.

METHOD

DIFFICULTY: Medium 30 MINS

Peel and segment your clementines with a knife, cutting between the fine membranes to release the flesh. Add the fresh ginger, zest of lime and caster sugar and set aside in the fridge for at least an hour or overnight.

Pre-heat the oven to 200°C and line a 33cm x 23cm baking tray with baking parchment.

For the full recipe, please download our free recipe eBook for winter and the festive season below.

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KO Celementine Meringue Roulade 2

 

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