I have made it for birthdays and Christmas before. Alternatively, while the roulade is cooking, I will use the leftover egg yolks for sugar-free lemon curd to serve on my almond flour bread. X, Yes you can, I think a full tin would be just right x, The ingredient cornflour. I feel some experimenting coming on! Welcome to Snapshots & Adventures. The trick to rolling up the sugar-free meringue roulade is to use a silicon baking sheet or baking parchment. Popping candy (optional) Cocoa powder to dust. In a large bowl with a whisk or an electric mixer beat cream and 2 teaspoons sugar until cream just holds stiff peaks. How should I store it? Thanks Ruth!x. Associates Program. Spread the cream on top of the chocolate spread. Invert cake onto towel and gently peel off wax paper or parchment paper. 1 cup whipped heavy cream = 4g total carbs, 1 cup fresh blueberries = 21g total carbs, 1 cup fresh raspberries = 14.7g total carbs, 1 cup fresh strawberries = 12g total carbs, « The Ultimate Guide To Carbs In Beige Foods. Are you a fan of desserts? I added a large splash of Baileys to the whipped cream but I also like to add cherries to the cream to make a black forest style meringue. The top crust bit has come away from the mallowy underneath part and in places there is a 1 inch gap! This ones tried and tested and its fine xx. Preheat the oven to 200C/180C Fan/Gas 6. Now in the photo of the serving pieces, how did you cut it to look like that? many thanks, Hi Kathy, if it’s brittle then its probably overcooked – see if you can roll it, sometimes it will but otherwise you’ll have to bake another for less time, you need it to be mallowy with just a crisp crust to allow it to roll. I'm thinking like, 1/2cm? Serve with cream, berries or 90% chocolate - family-friendly recipe. In the summer, fresh strawberries or raspberries are great or for real indulgence, a little salted caramel mixed with the cream or drizzled on top is delicious. Your email address will not be published. Thanks! Thanks for linking to #foodiefriday, I’m going to be brave and have a go at this it looks soooooooooooo yummy. Honey is still sugar, so it would no longer be low carb. 90g soft brown sugar. I have tried and tried to make mine crispy so I can make meringue shells with whipped cream inside and it always turned out soft, hence me using that to my advantage and developing this recipe instead. Learn how your comment data is processed. It looked amazing! Mins but no one seemed to mind and it was still delicious. De, A Day Out at Battersea Park Childrens Zoo, 5 free-range egg whites (the egg yolks can be used in another recipe), 1 tbsp cocoa powder, plus extra for dusting, 400ml double cream, whipped to soft peaks, 1 tbsp icing sugar, plus extra for dusting, Fresh raspberries, to decorate or place inside. Try this fabulous variation on a meringue roulade recipe using hazelnuts and Nutella. Beginning with a long side, roll up cake in towel jelly-roll fashion. On a low speed, whisk in the sugar, a little at a time, then add the flour, ground almonds and coffee until just combined. Once the sugar-free meringue is thick enough to not fall from the whisk when lifted, spread over the silicon baking sheet or baking parchment in a rectangular shape. Bake in the oven for approx 45 minutes to 1 hour. Add cocoa mixture and beat until mixture is thick again, 3 to 5 minutes. Thank you. This site uses Akismet to reduce spam. Continue to whisk and add the caster sugar 1 spoonful at a time until is has all been added and the mixture is thick and glossy. Merry Christmas, Hi Dorothy – yes its cornflour you want to use, it can be done without though if you can’t get hold of it x, cornflour in the UK is cornstarch is in the US. Merry Christmas x, hi Ruth Whisk with an electric mixer until it starts to thicken. In a bowl, mix together the whipped double cream, the tablespoon of icing sugar and vanilla seeds until just combined. In a large bowl with an electric mixer beat yolks and 1/3 cup sugar on high speed until pale and thick, about 5 minutes. Top with the chocolate curls and a sprinkling of popping candy! Chocolate, raspberries, cream – what is there to not like?! September 3, 2016. They’re so brilliant because they’re freezable! I have just made this and the meringue came out really crispy (I would not be able to roll it)> Maybe the oven was running a bit hot? Will try soon! Place. Line a baking sheet with parchment paper or foil and on it spread meringue about 1/2 inch thick (shape does not matter). I have been trying for weeks to make a sugar-free pavlova that will stay crispy and not collapse, well it has been an epic fail on both counts. The carbs will come from what you choose to serve it with. So I hope it is a success today when cooking for less time. Cream, berries, 90% chocolate. Preheat the oven to 150C/300F/Gas 2. My rolling isn’t perfect but honestly, who cares? Preheat the oven to 130c(fan)/150c/Gas Mark 2. Will this one be ok on defrosting? Looks absolutely fabulous. Allow it to cool – roughly 30 minutes. Lightly grease a 33 x 23 cm (13 x 9 inch) Swiss roll tin and line with non-stick baking parchment, pushing it into the corners. Any advice will be greatly appreciate:-) Many thanks, Laura, Hi Laura – yes it sounds like its overdone – hope you’ve time to make another xx, Thanks Ruth:-) Having another go at this today.. having just re read the method, I realise now I misread the cooking time first time round!!