Dessert - White chocolate roulade mary berry recipes
Try this ultimate make-ahead dessert for Christmas: meringue, white chocolate, cream and cherries are combined to make a luscious centrepiece Impress your family and friends with this intricate recipe for Mary Berry's Manhattan Roulade, a beautiful chocolate cake rolled with buttercream icing. This White Chocolate and Raspberry Roulade is spectacular and a perfect dessert for a special occasion or Christmas.
White Chocolate Roulade
Provided by: Apply To Face Blog
Total time: 40 minutes
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 8 servings
Number of ingredients: 7
- 5 medium egg whites
- 300 grams caster sugar
- 1 tsp cornflour
- 1 tsp white wine vinegar
- 150 grams white chocolate (cooking)
- 400 mls double cream
- 200 grams raspberries
- Calories: 433 kcal
- Carbohydrate: 53 g
- Protein: 2 g
- Fat: 24 g
- Saturated Fat: 15 g
- Cholesterol: 72 mg
- Sodium: 37 mg
- Fiber: 1 g
- Sugar: 49 g
- Serving Size: 1 serving
- Preheat the oven to 160 C/ 320 F/ Gas Mark 3. Separate your egg whites into two separate bowls. Make sure there is no yolk in the whites bowl at all. Whisk the whites for a couple of minutes until frothy. Add the sugar then a spoon at a time. A free standing mixer makes this super easy. Carry on whisking until the mixture is glossy and super stiff. Add the corn flour and vinegar and whisk for another thirty seconds.
- Line a baking tray with baking paper. Empty out the meringue mixture and smooth out evenly. Make sure there are no air pockets.
- Bake for about 25 minutes or until the meringue is golden brown all over.
- Meanwhile melt the white chocolate. I melt it on the back of my Aga but you can melt it in the microwave in twenty seconds bursts giving it a stir after each burst or over a saucepan of simmering water.
- Whip the cream until it is softly whipped and still a bit slack. Add the melted chocolate and mix again. The cream mixture will now thicken up. Try to be mindful of not over whipping it at this point. Otherwise it will be difficult to spread.
- Remove the meringue from the oven and allow to cool in the tin for five minutes. Dust another piece of baking paper a bit larger than the meringue it self with icing sugar and flip a sgently as you can the meringue out onto it. You are then looking at the underside of the meringue with the paper still attached. Carefully peel off the paper.
- When fully cool spread the cream mixture onto the meringue covering it well and leaving a 1 cm border all round from the edge.
- Tumble on the raspberries evenly and then make an indentation about two inches all along one of the short sides. Make sure you do not go all the way through.
- Using the paper start to roll the roulade up from the short side. Pull tightly as you go and finish when the seam is more or less underneath the roulade.
- Transport to your serving dish and dust with more icing.
- Apply to Face
Mary Berry's Chocolate Roulade Recipe
White forest meringue roulade
Provided by: Cassie Best
Total time: 60 minutes
Cook time: 25 minutes
Prep time: 35 minutes
Yields: 8 servings
Number of ingredients: 14
- butter, for the tin
- 100g white chocolate, 50g grated, 50g melted and cooled a little
- 4 large egg whites
- 1 tsp lemon juice
- 200g white caster sugar
- icing sugar, for dusting
- 300g frozen black cherries, saving a few whole ones to decorate
- 50ml orange juice
- 100g white caster sugar
- pinch of ground cloves
- ½ tsp cornflour
- 400ml double cream
- 50g icing sugar
- ½ tsp vanilla bean paste or extract
- Calories: 519 calories
- Fat: 31 grams fat
- Saturated Fat: 19 grams saturated fat
- Carbohydrate: 56 grams carbohydrates
- Sugar: 55 grams sugar
- Fiber: 1 grams fiber
- Protein: 4 grams protein
- Sodium: 0.1 milligram of sodium
- Heat oven to 180C/160C fan/gas 4. Butter, then line a 23 x 32cm baking tray. Using an electric hand whisk, beat the egg whites, lemon juice and a pinch of salt until stiff.
- Add 1 tbsp of the caster sugar, then whisk until the mixture makes stiff peaks. Repeat with the rest of the sugar, spoon by spoon, until the mix is thick and shiny. Spread into the tin, then bake for 15 mins or until crisp to the touch and lightly golden in places. Leave to cool.
- Simmer the cherries, orange juice, sugar and cloves for 10 mins, or until the cherries are soft but still holding their shape. Mix the cornflour with 2-3 tsp cold water to make a paste, stir into the cherries and cook for a couple mins more until the juices thicken. Leave to cool.
- To assemble, sift icing sugar over a large piece of parchment, then carefully flip the meringue onto it. Remove the tin and parchment. With a short end facing you, score a line 2cm into the meringue.
- Whip the cream, icing sugar and vanilla until thick but not stiff, then spread over the meringue. Spoon over about half of the cherry sauce and scatter with the grated chocolate. Roll up the roulade, starting with the scored short end and using the paper underneath to help. Freeze the roulade for up to a month then defrost overnight. Freeze by setting on a parchment-lined tray then, once firm, wrap the parchment around it and cover with cling film. Freeze the remaining cherry sauce for up to a month.
- To serve, drizzle with the melted white chocolate. Top with a few of the whole cherries and serve the remaining sauce on the side.
Mary Berry's Manhattan Roulade Recipe
Provided by: á-15311
Total time: 180 minutes
Cook time: 100 minutes
Prep time: 80 minutes
Yields: 0 servings
Number of ingredients: 10
- 6 eggs, separated
- 215 grams (7 1/2 ounces) caster sugar
- 120 grams (4 ounces) self-raising flour
- 45 grams (1 1/2 ounces) cocoa powder, plus extra for sifting
- White and dark chocolate curls, to decorate
- 3 tablespoons milk
- 60 grams (2 ounces) white chocolate, chopped
- 4 tablespoons coffee liqueur
- 120 g (4 ounces) icing sugar, sifted
- 175 g (6 ounces) butter, softened
- Grease two (13 x 19-inch) Swiss roll tins then line the tins with non-stick baking parchment.
- In a large bowl, with an electric mixer on full speed, beat the egg whites until soft peaks form. Gradually sprinkle in 75 grams (2 1/2 ounces) sugar, beating until the sugar completely dissolves and the whites stand in stiff peaks.
- Heat the oven to 190°C (375°F/gas mark 5).
- In another large bowl, using an electric mixer, beat the egg yolks and remaining sugar until very thick and lemon-colored. Add the flour and cocoa. Beat until well mixed, occasionally scraping the bowl with a rubber spatula. With a rubber spatula or wire whisk, gently fold the beaten egg whites into the egg yolk and sugar mixture, one third at a time.
- Spoon the mixture into tins, spreading evenly. Bake for 8-10 minutes or until the tops of the cakes spring back when lightly touched with your finger.
- Sift the cocoa over 2 clean tea towels. When the cakes are done, immediately turn the cakes out onto the towels.
- Carefully peel the baking parchment off the cakes. If you like, cut off the crisp edges. Starting at a narrow end of each cake, roll cakes with towels, Swiss roll-style. Place the cake rolls, seam-side down, on wire racks and leave to cool completely.
- Meanwhile, prepare the white chocolate butter cream. In a small, heavy saucepan, heat 3 tablespoons of milk over a medium heat until tiny bubbles form around the edge of the pan. Remove the saucepan from the heat.
- Using a wire whisk, beat in the chopped white chocolate. Mix until the chocolate melts then stir in the coffee liqueur. Cool, then refrigerate until cold for about 30 mins, stirring occasionally.
- Place the icing sugar and softened butter in a large bowl. (Don't use margarine as the butter cream will separate). Using an electric mixer, beat for 10 minutes or until light and fluffy, scraping the bowl often with a rubber spatula.
- Gradually beat the white chocolate mixture into the butter cream until smooth, occasionally scraping the bowl with the spatula.
- Now, unroll 1 cooled cake and use a palette knife to spread with about one third of the butter cream. Starting at the same narrow end, roll the cake without the towel. Unroll the second cake and spread with another third of the butter cream. Next, join the cakes - along the narrow end of the second cake, place a narrow end of filled cake roll. Finally, roll the cakes together by rolling the second cake around the first cake roll.
- Cook's tip: When cutting roulade, it's important to slice it cleanly so that the filling is seen at its best. For perfect results, dip a long serrated knife in hot water before slicing. Wipe the blade with kitchen paper after cutting each slice and dip again in water.