The word ‘roulade’ comes from the French word for ‘to roll’ (rouler). Roulades can be savoury – made with meat or vegetables and filled with various ingredients – or sweet: made as a cake or meringue and filled with fruit and cream, as I’ve done here. Meringue roulades make wonderful summer desserts. I love the combination of crunchy, chewy and creamy textures. The meringue can be made a day in advance and stored unfilled and covered with foil. Just fill and roll the roulade on the day you intend to serve it.
Irish coffee meringue roulade: Make as above, but at the end of step 2, fold in 1 tablespoon of instant coffee powder. For the filling, whip 425ml (15fl oz) whipping cream in a bowl, fold in 1 teaspoon of instant coffee powder, 1 tablespoon of sifted icing sugar and 2 tablespoons of Irish whiskey and then follow steps 7–9. Meringue roulade with cherries and rosewater mascarpone: Make as above, but at the end of step 2, fold in 2 teaspoons of rosewater, 1 teaspoon of red or white wine vinegar and 1 teaspoon of sifted cornflour (no dessicated coconut) and bake for 20–30 minutes. For the filling, soften 250g (9oz) mascarpone with a spoon, then add 1 tablespoon of caster sugar and 1–2 tablespoons of rosewater to taste (you may need to add 1-2 tablespoons of cream to loosen the mascarpone and make it more spreadable). Spread over the meringue as above. Scatter 300g (11oz) halved and stoned fresh cherries over the mascarpone. Follow steps 7–9 and decorate with extra cherries.
Rachel’s baking tip
Rosewater (edible) is available from specialist shops and most chemists.