The prunes kept staring at me from the shelf in the pantry. I had bought a packet of the sticky, black fruit to make devils on horseback, and decanted the remainder neatly into a glass jar. But every time I went to the shelf for some ingredient or other, the prunes looked on woefully, and the little voice in my head said to me, you have to use them up you know. For what though. The last encounter I had had with the dried fruit was in little, yellow, single serve packets, for breakfast every morning while in hospital waiting to have Thea. Which is rather apt as it was around this time two years ago. So I decided to create a recipe to honour the prunes. I came up with a brown sugar meringue roulade filled with cinnamon stewed prunes and cream.
I’m like the proverbial bull in a shop full of delicate objects when I get an idea in my head. I have to make it come to life. NOW. It’s probably a very annoying attribute for those around me, but at least I can be described as a doer. Without a moment’s hesitation, even though it was 10pm, and half the house had gone to bed, I found the recipe I needed for the fruit and began the stewing process. My mother in law questioned me in disbelief, was I cooking again this late at night. No, just soaking some oats for porridge, I sheepishly lied.
I learned how to a make meringue roulade from a no-nonsense, very practical, very experienced lady named Rosie, whilst attending her information laden cookery course in 2003. A course that, enlightened after working as a chalet girl in France where I realised that cooking was for me, I managed to squeeze into after another attendee dropped out. Fate? I like to think so. During my time with Rosie, I learnt the technique for making an amazing and versatile little salad dressing, since tweaked to become my own. I learnt how to make my first ice cream. Elderflower and gooseberry, the ingredients picked straight from the garden. I learnt how to make puff pasty and croissants. To lay a table. And pop a champagne cork, or not as the case may be.
I also learnt from Rosie about the characteristics that make a really good recipe. It’s thoroughly tested with clear instructions and reliable. And I was told that if you get just one recipe from a cookbook that you use time and time again, then the book was worth the money that you paid for it. This could explain why my cookery book collection is so large. And still growing. Hopefully though, this meringue roulade recipe, personalised with the use of brown sugar to complement the prunes, is one that you will be able to make over and over. Fill it with the fruit of your choice, stewed rhubarb perhaps or fresh raspberries. Replace the whipped cream with Greek yoghurt or even mascarpone. But do try it.
Brown sugar meringue roulade
- 100g brown sugar
- 125g caster sugar
- 150ml egg whites (4-6 whites, it’s always best to measure the whites exactly as eggs can vary in size so much)
- 1 tbsp icing sugar
- 2 tsp cornflour
- few drops white vinegar
- 400ml cream, whipped
- cinnamon stewed prunes as per Molly Wizenburg’s recipe
A stand mixer will make life much easier when making meringues, but a hand-held mixer will work as well. You will just be left standing in the one spot for a while.
Begin by whisking the egg whites until soft peaks form. Now add the cater sugar, one spoonful at a time, over about 5-7 minutes. Do not rush. This step ensures that the sugar is well combined with the egg whites.
Now add the brown sugar, a little quicker than the white, one spoonful after the other. Just make sure that each spoonful is visibly incorporated before you add the next.
When all the sugar has been added, turn the whisk off. Add the icing sugar, cornflour and vinegar and then turn the whisk on again for about 10 turns, or until everything is just combined.
Transfer the meringue roulade mix onto a baking paper lined tray (mine was 42cm x 30cm) and spread it out evenly. The mixture does not need to be even, peaks and waves will make the finished roll a little more spectacular.
Bake in an oven preheated to 150 C for 30 minutes, or until the top of the roulade is firm, but the base still slightly soft. Cool in the oven with the door held ajar with a folded tea towel.
When the roulade is cool, which will probably take a few hours, lay a clean tea towel on a work surface. On top of this lay a piece of cling wrap. Now invert the roulade on to the cling wrap. Spread it with cream and decorate with prunes.
To roll up the meringue roulade, use the tea towel to help you fold the edge of the roulade over and then to push it along as you continue rolling. This way you don’t have to handle the delicate, and somewhat sticky meringue, and you can use the tea towel to provide momentum.
Slice as neatly as you are able and maybe garnish with some toasted flaked almonds before devouring.
Love making meringue? You may also like my top Pavlova making tips