Sweeten up your Christmas celebrations with this Toffee Pecan Meringue Roulade. Filled with fresh whipped cream, rich toffee sauce, and crunchy pecans, it’s a dessert that’s sure to wow your guests.



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TOFFEE PECAN MERINGUE ROULADE

Prep time: 15-20 mins
Cook time: 20-25 mins
Serves: 6 

Ingredients
4 large egg whites
200g caster sugar
1 tsp cornflour
1 tsp white wine vinegar
300ml double cream
30g toffee sauce
35g chopped pecans

Decoration:
50g double cream
Drizzle of toffee sauce
Whole pecans

Method
Preheat oven 190°C/ fan 170°C. Line a 33x23cm tin with baking paper.

Whisk egg whites until stiff, add sugar teaspoon at a time. Add cornflour, vinegar & fold into the meringue.

Spread on to tin. Scatter chopped pecans. Bake for 10 mins until risen & golden. Reduce heat to 160°C/ fan 140°C, bake for a further 10-15 mins.

Put a teacloth on to a work surface, cover with baking paper, sprinkle with sugar. Invert meringue on paper, remove tin. Cool.

Whip cream until soft, spoon over meringue. Drizzle with toffee sauce and pecans. Roll up meringue, transfer to plate. Decorate & serve.