Try this Raspberry And Banana Meringue Roulade recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 200C/400F/Gas 6. 1 Separate the eggs, whisk the whites in a bowl until stiff and dry, add half the sugar and whisk until shiny. Gradually whisk in the remaining sugar and gently fold in the cornflour and vinegar. 2 Using a spatula spread out into a 23cm/9" x 32cm/12" Swiss roll tin that has been lightly oiled and lined with non-stick parchment paper. 3 Bake in the bottom of the oven for 10-12 minutes until golden brown and cooked through. Remove from the tin and transfer to cool on a wire rack. 4 Place half of the raspberries in a food processor with 3 tbsp of the icing sugar and a good squeeze of the lemon juice. 5 Blitz the raspberry mix to a puree and pass through a fine sieve set over a bowl to make a smooth coulis, letting down with a little water if necessary. Peel the banana and finely dice, squeeze a little lemon juice over the banana to prevent it going brown. 6 Place the cream in a bowl, whip until soft peaks and then fold in the toasted oatmeal, Drambuie and diced bananas. Place a large piece of parchment paper on the work surface and sprinkle over a little caster sugar. 7 Turn out the cooled meringue onto the paper, carefully peel away the parchment lining and trim down the ends. Spread over the cream mixture and top with the remaining raspberries. 8 Roll up the roulade and cut into slices. Arrange three of the slices on a serving plate and spoon around some of the raspberry coulis. Dust with icing sugar and decorate with mint sprigs. Recipe by: Anything You Can Cook
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Serving Size: 1 Serving (156g) | ||
Recipe Makes: 4 servings | ||
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Calories: 147 | ||
Calories from Fat: 71 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.9g | 10 % | |
Saturated Fat 4.5g | 22 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 25.8mg | 8 % | |
Sodium 9mg | 0 % | |
Potassium 264.8mg | 7 % | |
Total Carbohydrate 20.6g | 6 % | |
Dietary Fiber 6.2g | 25 % | |
Sugars, other 14.4g | ||
Protein 2.5g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 147
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