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Spiced Meringue Roulade with LCHF variation


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Ingredients

1 piece(s)

Meringue

  • 4 egg whites, at room temperature
  • 1 pinch cream of tartar
  • 200 g icing sugar, or raw pre-milled
  • 2 tsp cinnamon
  • 1/2 tsp Nutmeg
  • 1 tsp cornflour
  • 1 pinch salt

Filling

  • 100 g cream cheese
  • 100 g pure cream
  • 200 g icing sugar, or raw sugar pre-milled
  • 1 tsp vanilla essence, or paste
  • icing sugar for dusting
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Recipe's preparation

    Meringue
  1. Pre-weigh icing sugar into a separate bowl.
    Preheat oven to 180C
    Insert butterfly.
    Add egg whites and cream of tartar 3 mins 37C spd 3.
    Set 4 mins 37C spd 3 and add sugar through hole 1 TBS at a time, then slowly add remaining meringue ingredients.
    Add extra time if necessary.
    Spread evenly over a tray lined with baking paper and bake 20-25 mins until cooked through.
    Allow to cool completely.
  2. Filling
  3. Pre-mill sugar if required and set aside.
    Add butter and cream cheese to bowl 20 secs spd 3 MC on.
    Scrape down and add sugar 1 min spd 3 MC on.
    Add vanilla 20 secs spd 3.
    Spread over the cooled meringue, allowing a gap around the edges.
    Carefully roll up using the baking paper to assist.
    Wrap in cling wrap and chill in the fridge for a minimum 30 minutes before serving.
    Dust with icing sugar and decorate as desired.
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Accessories you need

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Tip

You can make this LCHF compliant my substituting the sugar with xylitol.
As a varaition, add chopped fruit to the filling.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • This is really yum indeed, just had trouble...

    Submitted by funwiththermos on 7. October 2018 - 16:46.

    This is really yum indeed, just had trouble getting meringue off baking paper once cold any tips on this?

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