Chocolate meringue log

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A very Happy New Year! Here's to lots of great baking.

After the success of the meringue on Christmas Day, I thought I'd try a variation as a dessert for New Year's Eve. I hunted through my cookbooks and folders and found a recipe for a meringue log in a Home and Freezer Christmas book. Anyone remember Home and Freezer magazines, littles ones which were always in racks by the checkouts?
Anyway I thought it sounded ideal, although it has a fewextra ingredients in it, like mini marshmallows.
You could use a chocolate sauce as the filling instead of the spread if you wanted, as this what was in the original recipe. I thought the spread would be more substantial when rolling up the log. I had visions of the sauce running out of the sides of the log! I know there's hazelnuts in the spread, but I don't think this will change the taste of the log very much.


5 egg whites, beaten
150g icing sugar, plus 1 tbsp extra
2 tsp cornflour, sieved
 1 tbsp cocoa powder
400ml double cream
1 vanilla pod, seeds scraped out
chocolate spread such as Nutella - or use chocolate sauce if you prefer
50g raspberries and a few redcurrants of you can find them
100g mini marshmallows

to decorate
extra icing sugar and cocoa powder, to dust
*chocolate sauce and raspberries or any red berries

Preheat oven to 150C/gas 1. In a clean bowl beat the egg whites until soft peaks form. Gradually add the icing sugar, beating till the mixture is creamy and gooey. Then whisk in the cornflour and cocoa.
Spoon the mixture onto a Swiss roll tin lined with baking paper. Bake the meringue for 1 hour then set aside to cool.
In a bowl whisk the double cream with icing sugar and vanilla seeds till it's thickened.
Sieve some icing sugar and cocoa powder onto a large piece of parchment paper then turn the meringue out onto the paper.
Spread the chocolate spread on top , followed by the whipped cream, then dot with raspberries and mini marshmallows.
Carefully roll up the log, using the parchment paper to help you, and dust with more icing sugar and cocoa. Serve with some *chocolate sauce and raspberries. I had some recurrants in the freezer, so added a few of those.


* I made a simple chocolate sauce using double cream and melted chocolate.

It was delicious. A lovely combination of flavours - the only thing I wasn't sure about were the marshmallows -they weren't really necessary to the filling, a bit chewy. The chocolate sauce gave it another kick of chocolate - you can never have too much chocolate imho, but again, it isn't absolutely necessary to the log.
Chococlate and raspberries are always a good combo, and this is a log I'll certainly make again.



Comments

Suelle said…
Another beautiful meringue - well done on the good roll, BTW!

I suspect the marshmallows will dissolve into the cream with time - so any leftovers will have a differently textured filling.

But that's the problem with meringue, isn't it - it doesn't keep well so you don't really want leftovers!
1/1/13 3:20 am
Jean said…
Your baking has been so sophisticated this Christmas, Snowy. This is another beautiful dessert.
I have never had the courage to make anything you have to roll up, other than pastry things such as jam roly poly - congratulations on a really good job !!
1/1/13 9:12 am
Snowy said…
Thank you for your kind comments, Suelle and Jean. I tried tp be a bit different this Christmas.
2/1/13 4:40 am
thecelticcookinshanghai said…
This looks so good, I love chocolate and raspberries together, a match made in heaven. However after the excesses of the festive season I think I will have to stash this for a future day. happy new year to you and yours.
3/1/13 4:38 pm
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