Mary Berry Raspberry Roulade Recipes

MARY BERRY'S CHOCOLATE ROULADE RECIPE (GREAT BRITISH BAKE OFF)

Steps:

• Preheat the oven to 180C (160C fan, 350F).
• Melt the chocolate in a heatproof bowl using 30-second blasts in the microwave until just melted. Set aside to cool to room temp.
• Separate the eggs into two bowls, then whisk the egg whites with an electric mixer on high speed until they stand in stiff peaks. If you turn the bowl upside down, the whites should be stiff enough not to fall out.
• In the second bowl, add the sugar to the egg yolks and whisk using the electric mixer (no need to wash ion high speed for 2 to 3 minutes or until very thick and pale in colour, and the mixture leaves a ribbon-like trail on itself when the whisk is lifted out.
• Pour the chocolate into the yolk mixture and fold in to blend
• Add 2 large spoonfuls of the whisked egg whites and stir in gently to loosen.
• Fold in the remaining egg whites using a large metal spoon. Avoid knocking out the air you have just whisked in
• Sift the cocoa powder over the mixture and fold it in
• Grease and line the base and sides of a 23cm x 33cm nonstick swiss roll with nonstick baking paper. If you make a small diagonal snip in each corner of the paper, it will help fit snugly into the corners of the tin.
• Pour the mixture into the tin and move it around so the mixture finds its own level
• Bake for 20-25 minutes or until risen. Remove and cool in the tin; the sponge will fall a little as it cools
• Lay a large piece of nonstick baking paper on the worktop and dust it lightly with icing sugar. Turn the sponge out onto the paper, then carefully peel off the lining paper
• Whip the cream for the filling until just holds its shape, then spread it over the sponge, leaving a clear edge of about 2cm on all sides
• Using a sharp knife, make a shallow cut along one of the short edges
• Roll this cut edge over tightly to start. Use the sugar-dusted paper to continue tight rolling by pulling it away from you as you roll. Finish with the join underneath
• Lift the roulade onto a serving plate or board using a large wide spatula or 2 fish slices. Serve in slices and enjoy!

STRAWBERRY MERINGUE ROULADE

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6.
• Grease a 33cm x 23cm/13in x 10in Swiss roll tin and line with baking paper.
• Whisk the egg whites in a clean, large bowl with an electric mixer on high-speed until very stiff.
• Gradually add the sugar, 1 teaspoon at a time and, keeping the mixer on a high-speed, whisk well between each addition. Whisk until very, very stiff and glossy and all the sugar has been added.
• Spread the meringue mixture into the lined tin and sprinkle with the almonds. Put the tin in the oven and bake for about 8 minutes until golden.
• Lower the temperature to 160C/140C Fan/Gas 3 and bake for a further 15 minutes, until crisp and firm to the touch.
• Remove the meringue from the oven and turn almond-side down onto a sheet of baking paper.
• Remove the paper from the base of the cooked meringue and allow to cool for 10 minutes.
• Lightly whip the cream and mix with the yoghurt. Spread evenly over the meringue.
• Cut the strawberries into quarters and sprinkle over the cream mixture.
• Roll up the meringue firmly, using the paper to help you, from the long end of the roulade. It is essential you keep the roll very tight. Wrap in baking paper and chill before serving.
• When you are ready to serve, dust with icing sugar and cut into slices.

MARY BERRY'S MANHATTAN ROULADE RECIPE - (4.2/5)

Steps:

• Grease two (13 x 19-inch) Swiss roll tins then line the tins with non-stick baking parchment. In a large bowl, with an electric mixer on full speed, beat the egg whites until soft peaks form. Gradually sprinkle in 75 grams (2 1/2 ounces) sugar, beating until the sugar completely dissolves and the whites stand in stiff peaks. Heat the oven to 190°C (375°F/gas mark 5). In another large bowl, using an electric mixer, beat the egg yolks and remaining sugar until very thick and lemon-colored. Add the flour and cocoa. Beat until well mixed, occasionally scraping the bowl with a rubber spatula. With a rubber spatula or wire whisk, gently fold the beaten egg whites into the egg yolk and sugar mixture, one third at a time. Spoon the mixture into tins, spreading evenly. Bake for 8-10 minutes or until the tops of the cakes spring back when lightly touched with your finger. Sift the cocoa over 2 clean tea towels. When the cakes are done, immediately turn the cakes out onto the towels. Carefully peel the baking parchment off the cakes. If you like, cut off the crisp edges. Starting at a narrow end of each cake, roll cakes with towels, Swiss roll-style. Place the cake rolls, seam-side down, on wire racks and leave to cool completely. Meanwhile, prepare the white chocolate butter cream. In a small, heavy saucepan, heat 3 tablespoons of milk over a medium heat until tiny bubbles form around the edge of the pan. Remove the saucepan from the heat. Using a wire whisk, beat in the chopped white chocolate. Mix until the chocolate melts then stir in the coffee liqueur. Cool, then refrigerate until cold for about 30 mins, stirring occasionally. Place the icing sugar and softened butter in a large bowl. (Don't use margarine as the butter cream will separate). Using an electric mixer, beat for 10 minutes or until light and fluffy, scraping the bowl often with a rubber spatula. Gradually beat the white chocolate mixture into the butter cream until smooth, occasionally scraping the bowl with the spatula. Now, unroll 1 cooled cake and use a palette knife to spread with about one third of the butter cream. Starting at the same narrow end, roll the cake without the towel. Unroll the second cake and spread with another third of the butter cream. Next, join the cakes - along the narrow end of the second cake, place a narrow end of filled cake roll. Finally, roll the cakes together by rolling the second cake around the first cake roll. Cook's tip: When cutting roulade, it's important to slice it cleanly so that the filling is seen at its best. For perfect results, dip a long serrated knife in hot water before slicing. Wipe the blade with kitchen paper after cutting each slice and dip again in water.

LEMON MERINGUE ROULADE WITH PISTACHIO

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6. Line a 23x33cm/9x13in Swiss roll tin with greased non-stick baking paper.
• Whisk the egg whites in a clean large bowl using an electric mixer on full speed until very stiff. Gradually add the sugar, a teaspoon at a time, and still on high speed, whisking well between each addition. Whisk until very, very stiff and glossy and all the sugar has been added.
• Spread the meringue mixture into the prepared tin, sprinkle with the chopped nuts. Bake for about 8 minutes until very golden-brown. Lower the oven to 160C/140C Fan/Gas 3 and bake for 15 minutes more until firm to the touch. Remove and turn upside down on a piece of non-stick baking paper. Carefully peel the paper from the base of the meringue and leave it to cool for about 10 minutes.
• To make the lemon curd, put the butter into a heatproof bowl, add the sugar and whisk by hand until combined. Stir in the egg yolks. Add the lemon zest and juice and whisk until smooth. Sit the bowl over a pan of just simmering water and whisk until the mixture has thickened. This will take about 8-10 minutes. Be careful the water does not boil as this will curdle the curd.
• Reserve 100g/3½oz (about 6 tablespoons) of the lemon curd and set aside. Spoon the remaining lemon curd into a sterilised jar. Seal and label it. It will keep in the fridge for 2 weeks.
• To fill the roulade, mix the reserved lemon curd with the whipped cream, swirling to give a marbled effect. Spread over the cooled meringue. Lightly score the meringue along one long side, slightly in from edge. Use this to help you fold and start to roll the base. Roll up the meringue tightly, using the paper to help you. Sit it on a plate with the join underneath.
• To serve, dust with icing sugar and decorate with Easter chicks.

RASPBERRY ROULADE

Steps:

• Whisk the egg whites until stiff, add the sugar 1 tsp at a time until all the sugar is added. Fold in the vanilla essence and cornflour. Prepare a Swss Roll tin with baking parchment. Spread the meringue mixture in the Swiss Roll tin.
• Bake at 300* for 10 mins, then turn oven down to 200* for 20 minutes Leave roulade in the tin overnight to cool. Place a sheet of greaseproof paper over a damp teatowel, and dredge the paper with icing sugar.
• Turn roulade onto paper. Whip the cream until thick, and spread over the roulade. Sprinkle the rasberries over the cream. Roll up the roulade ( lengethwise ) with the aid of the paper. Place on serving dish and sprinkle with the icing sugar.
• decorate with toasted almonds