Day 10 – Chocolate Meringue Roulade

DSC04007Last years Toffee Pecan Roulade went down an absolute storm so I thought this year I’d share a chocolate version.  They’re so brilliant because they’re freezable!  Make it now and stash it in the freezer for a Christmas dessert.



5 egg whites, large

2 tsp cornflour

225g caster sugar

2 tbsps cocoa powder

Chocolate Caramel Filling

1 x 315g tin of condensed milk

90g soft brown sugar

90g butter

3 tbsps cocoa powder


300ml double cream

3 tbsps icing sugar

50g chocolate curls

Popping candy (optional)

Cocoa powder to dust

Meringue roulade first.  Grease and line a 36 x 26cm shallow sided baking tray with non-stick baking paper. Preheat the oven to 130c(fan)/150c/Gas Mark 2


Whisk the egg whites with the cornflour until the mixture is foamy.

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Continue to whisk and add the caster sugar 1 spoonful at a time until is has all been added and the mixture is thick and glossy.


Whisk in the cocoa powder.

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Transfer the mixture to the prepared tin and roughly level, pushing it into the corners of the tin.

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Bake in the oven for approx 45 minutes to 1 hour.  Keep an eye on it, you want the top to crust but the underneath to still be nice and mallowy so it’s flexible enough to roll.


Take it from the oven and allow to cool in the tin completely.

When it’s cooled you need to prep the meringue for assembly and the chocolate caramel.

Lay out a sheet of baking paper on your worksurface and sprinkle it lightly with icing sugar.  Turn out the meringue onto it and gently release and peel away the paper.

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Warm the condensed milk, butter, soft brown sugar and cocoa powder in a pan over a gentle heat, stirring frequently until the butter has melted.


Increase the heat a little and bring the mixture to the boil.  Simmer it for 1 minute before taking it off the heat.


Pour it over the meringue and spread it out evenly.  Allow it to cool – roughly 30 minutes.  It’s important for it to be completely cool before adding the cream otherwise it will melt and you will end up with soup!

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Once the chocolate caramel is fully cooled softly whip together the double cream with the icing sugar and spread over the roulade.

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Top with the chocolate curls and a sprinkling of popping candy!

Cut through one end of the roulade – about 1.5cm in and flip it over onto itself – this starts off the swirl of the roulade.


Grasp the end of the baking paper that the roulade is sitting on and use it to roll the roulade up on itself.


When you get to the end wrap the roulade in the baking paper as a log and chill it in the fridge for 1 hour before taking out, unwrapping and dusting with a little cocoa powder and a few extra chocolate curls.


Once rolled and wrapped this dessert can be easily frozen for producing in a ta-dah! type motion at a later Christmas date!  Simply defrost on a serving plate, sprinkle with cocoa powder and chocolate curls and serve at your leisure.


Chocolate Meringue Roulade

Ruth Clemens, Baker Extraordinaire

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