Another great tradition to be served at Burns Supper or St Andrews Day.
Of course this is a twist on the tradition, as sometimes we just need to mix-it up a bit…..
This is a wonderful recipe which incorporates the traditional elements, raspberries, cream, whisky, oats and then adds in the new twist of Meringue.
This is a great recipe as it can be served 2 ways, as it is fresh with the whipped cream or frozen as an ice cream dessert, both are delicious.
- Butter, for greasing
- 4 egg whites
- 175g white caster sugar
- 1/2 tsp white wine vinegar
- 1 tsp cornflour
- 500 ml whipping cream
- 80g Oats
- 100 ml whisky (or Drambuie)
- 400g raspberries (use fresh if you can get them)
- Pre heat the oven 190°C/fan170°C/gas 5
- Grease and line a 22cm x 32cm Swiss roll tin with baking paper, so it forms a collar.
- In a large, grease-free mixing bowl*, whisk the egg whites to soft peaks. While continuously whisking slowly add the caster sugar, in 3 stages, until you have a stiff, glossy meringue mixture. Whisk in the wine vinegar and corn flour, until combined.
- Place the meringue mixture onto the baking sheet, smooth out and into all the corners, try to ensure you have an even spread of the mixture.
- Place in the oven and bake for 20 mins, it will be very soft, but should be cooked and a light crust developed on the top, you don’t want a hard crust as it will be difficult to roll later.
- While the meringue is in the oven, prepare the cream, place the cream into a large mixing bowl and whip till it is firm, then pour in the whisky and mix to combine, then add the oats and mix again, until just combined.
- Remove the meringue from the oven and allow to cool slightly.
- Sprinkle a light covering of icing sugar on top of the cooked meringue.
- Place a piece of baking paper on top of the meringue and then a tea towel, and gently but swiftly turn over, peel off the baking paper, and spread the whisky cream all over the meringue, leaving a small border all the way around (this will help with the rolling up).
- Sprinkle the raspberries evenly over the cream. (leave some for topping and serving)
- To roll the meringue up, this is possible from either the short of the long side, it is your choice, I prefer to start from the short end, so gently but firmly, fold over the first 5 cm of the meringue onto the start of the cream mixture, then using the baking paper under the meringue, as an aid, start rolling the meringue up, ensuring you have a good swirl as you go, some of the cream will start to squeeze out of the ends, but this is ok, as it will fill up the space you left on the border.
- Use the baking paper and wrap it around the meringue and place on a plate/tray and place in the fridge for minimum of 30 minutes to allow the cream to firm up again.
- To serve – remove the paper and place on a serving plate, sprinkle the top with some icing sugar and if you have any raspberries left, place a few on top.
- If you are serving this as a frozen dessert, once you have rolled the meringue up, and wrapped in the baking paper, take 2 sheets of aluminium foil and place the covered roulade on to the foil and wrap tightly and place in the freezer to freeze. The cream will freeze but the meringue will stay soft and mallow….. Remove from the freezer 20 minutes before you want to serve.