Sunday, April 26, 2009

Coffee, Rum & Raisin Meringue 'Roll'

Obviously, I didn't get the roll part right. I'm a meringue novice, so it ended up at the bottom of the plate, which was still good.
3 egg whites
2/3 cup caster sugar (I totally screwed up because I often forget to read instructions fully, and used icing sugar, which made a nice glossy meringue but it tasted a bit eggy)
2 tbspn rum
1/2 c raisins
2 tsp powdered instant coffee, plus extra to dust
300ml thickened cream
2 tbspn icing sugar, plus extra to dust
**I also had some powdered chocolate that I used as a topping and to dust the plate
For filling, combine rum & raisins in bowl. Cover and stand for 1 hour. Dissolve coffee in 1-2 tsp water. Add to raisin mix. With electric beater, mix together cream and icing sugar until firm peaks form. Stir in raisin mixture. Chill until required.
Preheat oven to 180C or 160C fan. Line a baking pan with baking paper and using electric mixer, beat egg whites with pinch of salt until soft peaks form. Add sugar, 1 tbspn at a time, beating constantly, until sugar dissolves and meringue is thick and glossy. Spread over pan and bake for 10 minutes, until just firm and browning slightly.
Invert meringue onto large dish (dust first with icing sugar) and top with rum and raisin mix. Dust with chocolate and coffee.

1 comment:

Laine Moore said...

Steve is a lucky man! Looking good!