BBC Food - Recipes - Candied chestnut meringue roulade with cinnamon goats’ milk sauce
Marron glacé (candied chestnuts) give a Christmassy taste to this grown-up Swiss roll, served with a cinnamon goats’ milk sauce.
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Ingredients
- 600ml/1 pint 2fl oz goats’ milk
- 200g/7oz caster sugar
- 75g/3oz golden syrup
- 2 cinnamon sticks
- 1 tsp baking powder
- 5 free-range egg whites
- 275g/9¾oz caster sugar
- icing sugar , for dusting
- 600ml/20fl oz double cream
- 200g/7oz marron glacé (candied chestnuts ), roughly chopped
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