Mary Berry’s Banoffee Meringue Roulade is made with egg whites, caster sugar, butter, light muscovado sugar, double cream, and banana. This delicious Banoffee Meringue Roulade recipe creates a tasty dessert that takes about 1 hour and 13 minutes to prepare and can serve up to 8 people.
This Banoffee Meringue Roulade Recipe Is From Absolute Favourites Cookbook by Mary Berry
Mary Berry Banoffee Meringue Roulade Ingredients
For the Meringue:
- 5 egg whites
- 275g (10oz) caster sugar (1 ⅓ cups)
For the Filling:
- 25g (1oz) butter (2 tablespoons), plus extra for greasing
- 25g (1oz) light muscovado sugar (2 tablespoons)
- 400ml (14fl oz) double cream (1 ⅔ cups)
- 1 large banana, thinly sliced
How To Make Mary Berry Banoffee Meringue Roulade?
- Prepare the Tin: Preheat your oven to 200°C/180°C fan/Gas 6 (400°F). Grease a 33 × 23cm (13 × 9in) Swiss roll tin with butter and line it with baking paper.
- Make the Meringue: Place egg whites in a large, clean bowl. Using an electric whisk, beat the egg whites on full speed until very stiff. Gradually add caster sugar, a teaspoon at a time, whisking well between each addition. Continue until the mixture is very stiff, glossy, and all the sugar is incorporated.
- Bake the Meringue: Spread the meringue mixture evenly in the prepared tin. Bake in the oven for about 8 minutes until golden. Lower the temperature to 160°C/140°C fan/Gas 3 (320°F) and bake for an additional 15 minutes, or until firm to the touch.
- Prepare the Filling: While the meringue is baking, make the toffee sauce. In a saucepan, heat butter, light muscovado sugar, and 150ml (5fl oz) of double cream over medium heat. Stir until the butter melts and the sugar dissolves. Bring to a boil, stirring until the mixture bubbles. Boil for a couple of minutes, then remove from heat and let cool completely.
- Cool the Meringue: Once the meringue is cooked, turn it upside down onto a sheet of non-stick baking paper. Carefully peel off the paper from the base and let the meringue cool.
- Prepare the Filling: Whip the remaining double cream until soft peaks form. Fold in the sliced banana and half of the cooled toffee sauce, creating a swirled effect. Spread this mixture evenly over the cooled meringue.
- Roll and Serve: Using the baking paper to help, roll the meringue tightly from one long side to form a roulade. Drizzle with the remaining toffee sauce. Chill well before serving. Transfer to a serving plate, remove the paper, and slice to serve.
Recipe Tips
- Ensure Bowl is Clean: Make sure your bowl and beaters are completely clean and dry before whisking the egg whites. Any grease or moisture can prevent the meringue from whipping up properly.
- Gradual Sugar Addition: Add the caster sugar to the egg whites gradually, a teaspoon at a time. This helps the sugar dissolve completely, resulting in a smooth and glossy meringue.
- Cool Meringue Thoroughly: Let the baked meringue cool completely on a flat surface before rolling. This prevents cracking and makes it easier to handle.
- Fold Gently: When mixing the banana and toffee sauce into the whipped cream, fold gently to maintain the light, airy texture of the cream.
- Chill Before Serving: Refrigerate the roulade after rolling and drizzling with toffee sauce. Chilling helps the roulade set and makes it easier to slice cleanly.
What To Serve With Banoffee Meringue Roulade?
This delicious Banoffee Meringue Roulade pairs well with fresh fruit like berries, a scoop of vanilla ice cream, a dollop of Greek yogurt, or a drizzle of chocolate sauce. It can also be served alongside a cup of coffee, a glass of dessert wine, a light fruit sorbet, or a crisp apple for a tasty dessert experience.
How To Store Leftovers Banoffee Meringue Roulade?
- Refrigerate: Let the leftovers Banoffee Meringue Roulade cool to room temperature. Then, cover it and store it in the refrigerator. It will stay fresh for up to 3 days.
- Freeze: Freezing the leftovers Banoffee Meringue Roulade is possible but not ideal. Wrap it tightly in plastic wrap and foil, and freeze for up to 1 month. Thaw it in the refrigerator overnight before serving.
Mary Berry Banoffee Meringue Roulade Nutrition Facts
Serving Size: 1 slice (based on 8 servings)
- Calories: 327
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 80mg
- Sodium: 50mg
- Potassium: 240mg
- Total Carbohydrate: 34g
- Dietary Fiber: 1g
- Sugars: 30g
- Protein: 4g
More Mary Berry Recipe:
- Mary Berry Lemon Drizzle Traybake
- Mary Berry Tea Bread
- Mary Berry Malted Chocolate Cake
- Mary Berry Chocolate Cupcakes
- Mary Berry Salted Caramel Cake
- Mary Berry Windfall Pie
Mary Berry Banoffee Meringue Roulade
Description
Mary Berry’s Banoffee Meringue Roulade is made with egg whites, caster sugar, butter, light muscovado sugar, double cream, and banana. This delicious Banoffee Meringue Roulade recipe creates a tasty dessert that takes about 1 hour and 13 minutes to prepare and can serve up to 8 people.
Ingredients
For the Meringue:
For the Filling:
Instructions
- Prepare the Tin: Preheat your oven to 200°C/180°C fan/Gas 6 (400°F). Grease a 33 × 23cm (13 × 9in) Swiss roll tin with butter and line it with baking paper.
- Make the Meringue: Place egg whites in a large, clean bowl. Using an electric whisk, beat the egg whites on full speed until very stiff. Gradually add caster sugar, a teaspoon at a time, whisking well between each addition. Continue until the mixture is very stiff, glossy, and all the sugar is incorporated.
- Bake the Meringue: Spread the meringue mixture evenly in the prepared tin. Bake in the oven for about 8 minutes until golden. Lower the temperature to 160°C/140°C fan/Gas 3 (320°F) and bake for an additional 15 minutes, or until firm to the touch.
- Prepare the Filling: While the meringue is baking, make the toffee sauce. In a saucepan, heat butter, light muscovado sugar, and 150ml (5fl oz) of double cream over medium heat. Stir until the butter melts and the sugar dissolves. Bring to a boil, stirring until the mixture bubbles. Boil for a couple of minutes, then remove from heat and let cool completely.
- Cool the Meringue: Once the meringue is cooked, turn it upside down onto a sheet of non-stick baking paper. Carefully peel off the paper from the base and let the meringue cool.
- Prepare the Filling: Whip the remaining double cream until soft peaks form. Fold in the sliced banana and half of the cooled toffee sauce, creating a swirled effect. Spread this mixture evenly over the cooled meringue.
- Roll and Serve: Using the baking paper to help, roll the meringue tightly from one long side to form a roulade. Drizzle with the remaining toffee sauce. Chill well before serving. Transfer to a serving plate, remove the paper, and slice to serve.
Notes
- Ensure Bowl is Clean: Make sure your bowl and beaters are completely clean and dry before whisking the egg whites. Any grease or moisture can prevent the meringue from whipping up properly.
- Gradual Sugar Addition: Add the caster sugar to the egg whites gradually, a teaspoon at a time. This helps the sugar dissolve completely, resulting in a smooth and glossy meringue.
- Cool Meringue Thoroughly: Let the baked meringue cool completely on a flat surface before rolling. This prevents cracking and makes it easier to handle.
- Fold Gently: When mixing the banana and toffee sauce into the whipped cream, fold gently to maintain the light, airy texture of the cream.
- Chill Before Serving: Refrigerate the roulade after rolling and drizzling with toffee sauce. Chilling helps the roulade set and makes it easier to slice cleanly.
Mary Berry Banoffee Meringue Roulade