Karen's Kitchen: Chocolate and peppermint roulade with a festive twist
dailyrecord.co.ukWhat is not to like about this fabulous dessert? It does take a little bit of patience and effort, but is definitely worth it, writes former Master Chef contestant Karen Skewies.With Christmas approaching you can replace the mint sprig with some holly decoration. Ingredients ■ 4 large egg whites■ 175g caster sugar■ 1½ tsp cornflourThe Lanarkshire Live app is available to download now.
Get all the news from your area – as well as features, entertainment, sport and the latest on Lanarkshire’s recovery from the coronavirus pandemic – straight to your fingertips, 24/7.The free download features the latest breaking news and exclusive stories, and allows you to customise your page to the sections that matter most to you.Head to the App Store and never miss a beat in Lanarkshire - iOS - Android ■ 1tsp white wine vinegar■ 4tbsp icing sugar■ 200 ml double cream■ Peppermint extract, to taste■ 50g white chocolate, grated■ 50g dark mint chocolate, grated■ A sprig of mint or holly to decorate Method 1.
Preheat oven to 180°C (160°C fan) and line a 23 x 33cm Swiss roll tin with baking parchment.2. In a large grease-free bowl, using a handheld electric whisk, beat the egg whites to stiff peaks.
Gradually add caster sugar, whisking to stiff peaks after each addition – the meringue should be thick and glossy. Quickly whisk in cornflour and vinegar.
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