Peppermint cream meringue roulade
Serves: 8
Prep time: 30 minsTotal time: 
Recipe photograph by Gareth Morgans
Peppermint cream meringue roulade
If you like After Eights, then you'll love this light and fluffy flourless roulade filled with peppermint cream
Serves: 8
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
400Kcal
Fat
27gr
Saturates
17gr
Carbs
36gr
Sugars
35gr
Fibre
0gr
Protein
3gr
Salt
0.1gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
For the roulade
- 4 large egg whites
- 200g caster sugar
- 1 tsp cornflour
- 1 tsp white wine vinegar
- flavourless oil, for greasing
For the filling and decoration
- 1 tbsp icing sugar, plus extra to dust
- 350ml double cream
- 1 tsp peppermint extract, or to taste
- a few drops green and blue food colouring
- 100g dark chocolate (we used Lindt Excellence Mint Intense chocolate)
- a few mint sprigs, to serve
- pouring cream, to serve
Step by step
Get ahead
Prep to the end of step 3 the day before; leave the meringue in a cool place (not the fridge). Assemble a few hours ahead and chill. Remove from the fridge 30 minutes before serving.
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a Swiss roll tin (about 25cm x 37cm) with baking paper.
- Beat the egg whites to stiff peaks in a large, clean bowl using an electric whisk. Gradually add the sugar, a spoonful at a time, whisking until the mixture is thick and glossy – don’t rush this process; give it time to be incorporated after each addition. Beat in the cornflour and vinegar then spread the meringue into the tin.
- Bake for 20-25 minutes until the top is set with a soft, pale golden crust. It will puff up a lot, then deflate again as it cools. Lay a large sheet of baking paper on the work surface and dust it with icing sugar. Flip the meringue over onto this, leaving the lining paper in place. Leave to cool.
- Place the icing sugar, cream and peppermint extract in a large bowl and stir in a few drops each of green and blue food colouring until you have a pale mint green. Whip to soft peaks. Peel the lining paper away from the cooled meringue and spread with the peppermint cream. Coarsely grate half the dark chocolate over.
- Starting with the long edge closest to you and using the edge of the paper to help, roll up the meringue as tightly as possible. Place onto a flat serving plate or board with the join underneath.
- Shave a few curls from the remaining chocolate using a veg peeler; set aside for the top. Chop the rest; melt in a heatproof bowl set over a pan of simmering water. Dust the roulade with icing sugar and drizzle with the melted chocolate. Scatter on the mint and chocolate curls and serve with cream.
