Brown sugar meringue roulade with burnt honey apples - Penguin Books Australia

Name: Brown sugar meringue roulade with burnt honey apples - Penguin Books Australia
Ingredients: 150g runny honey; 1 vanilla pod, halved lengthways, seeds scraped out and reserved with the pod; 5 fresh bay leaves; 1 cinnamon stick; . tsp ground cinnamon; . tsp flaked sea salt; tbsp orange juice; 1kg Braeburn apples (about 7–8), peeled, cored and each cut into 6 wedges (or 8 if they’re larger); 1 tbsp olive oil; 250g egg whites (from 6 large eggs, or from an egg white carton); 100g light soft brown sugar; 250g caster sugar; 1 tbsp vanilla bean paste; or vanilla extract; tsp ground cinnamon; 2 tsp white wine vinegar; 2 tsp cornflour; 150ml whipping cream, fridge cold; 20g icing sugar; 250g mascarpone, fridge cold; 1 tbsp finely grated orange zest, plus 1 tsp

www.penguin.com.au

If the flavours of autumn could be rolled into one, this meringue roulade would be the result: warming cinnamon, burnt honey, sweet apples and tangy orange come together to make a dessert fit for the...

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Ingredients

150g runny honey
1 vanilla pod, halved lengthways, seeds scraped out and reserved with the pod
5 fresh bay leaves
1 cinnamon stick
. tsp ground cinnamon
. tsp flaked sea salt
tbsp orange juice
1kg Braeburn apples (about 7–8), peeled, cored and each cut into 6 wedges (or 8 if they’re larger)
1 tbsp olive oil
250g egg whites (from 6 large eggs, or from an egg white carton)
100g light soft brown sugar
250g caster sugar
1 tbsp vanilla bean paste
or vanilla extract
tsp ground cinnamon
2 tsp white wine vinegar
2 tsp cornflour
150ml whipping cream, fridge cold
20g icing sugar
250g mascarpone, fridge cold
1 tbsp finely grated orange zest, plus 1 tsp