Gail’s Mother’s Day Coconut & Black Cherry Roulade

TRH Coconut & Black Cherry Roulade1TRH Coconut & Black Cherry Roulade2

Ingredients
4 large egg whites,
3/4 cup(220g) castor sugar,
1 tsp vanilla essence
1 tsp white vinegar,
1 tsp cornflour,
1/2 cup(40g) shredded coconut,
1 medium tin black cherries drained

Coconut mascarpone
1 cup(250ml) milk,
1/2 cup(40g) shredded coconut, toasted in a pan,
1/2 cup(110g) castor sugar,
250 g mascarpone cheese softened

Preheat oven to 160°C (140°C fan-forced).
Grease a 25cm x 30cm swiss roll pan; line base with baking paper, extending paper 3cm over long sides grease baking paper again
Beat egg whites in a bowl with an electric mixer until soft peaks form.
Add castor sugar a little at a time, beating until dissolved between additions and firm peaks form. Fold in vanilla, vinegar and cornflour.
Spread meringue into prepared pan; sprinkle with coconut.
Bake for about 15-20 minutes or until lightly browned and firm.
Allow meringue to cool for 5 minutes, then carefully turn out onto a sheet of baking paper; remove the lining paper. Allow to cool

Coconut mascarpone:
Combine milk, coconut and castor sugar in a small saucepan; simmer for 20 minutes or until liquid has reduced to 1/2 cup (125ml).
Remove from heat. Drain mixture, reserving liquid only. Refrigerate until cold. Fold gently through mascarpone cheese.
Spread coconut mascarpone evenly over meringue, leaving a 5cm border along the long edge furthest from you; sprinkle with black cherries.
Using baking paper, roll roulade away from you into a log shape.
Transfer to serving platter and refrigerate until ready to serve. Serve dusted with icing sugar.

Recipe adapted from Inspired Chefs
Prepared, tried and tested by: Gail Haselsteiner

popup close button

Get More Exclusive Content sent directly by me to your Inbox

Join our mailing list to receive the latest news and updates from our team.

Please check your email inbox and confirm your subscription. Thank you, EsmeSalon