Coconut Meringue Roulade with Roasted Plum Filling and Coconut Praline

Coconut Meringue Roulade with Roasted Plum Filling and Coconut Praline
  • 8 servings
  • 15 minutes to prepare
Print This

Ingredients

  • 5 egg whites
  • 275g caster sugar
  • 50g desiccated coconut
  • 4 plums, stoned and thinly sliced
  • 1tsp mixed spice
  • 250ml whipping cream
  • 4tbsp MadaMada toasted coconut praline
  • To Garnish:
  • Icing sugar
  • Redcurrants

Instructions

Method: 

  1. Preheat the oven to 180°C / 160°C Fan / 356°F / Gas Mark 4. Line a 25x40cm baking tray with non-stick baking paper.
  2. Whisk the egg whites to form stiff peaks, then slowly add the sugar whisking continually to form a glossy meringue. Add the coconut and fold to combine.
  3. Pour the meringue mix onto the lined baking tray and bake in the oven for 35 minutes.
  4. Place the sliced plums into an oven proof dish, add the mixed spice and mix well. Place in the oven with the meringue and cook for 30 minutes.
  5. Remove the meringue and plums from the oven and allow to cool completely.
  6. Whip the cream to soft peaks and keep to one side.
  7. Invert the meringue onto a sheet of baking paper larger than the size of the meringue.
  8. Remove the baking paper slowly from the base of the meringue.
  9. Spread coconut praline evenly onto the base of the meringue, then spread the whipped cream on top and top with the roasted plums.
  10. Using the baking paper, gently roll the meringue into a roulade shape, the meringue will be soft and easy to shape, then lift onto a large serving platter and finish with a dusting of icing sugar and redcurrants.

Chef’s Tip:

You can either roll this roulade starting from the shortest end or the longest. If you are feeding lots of people start from the longest end. We’ve used seasonal plums in this recipe, swap to seasonal berries when the seasons change.

X