Coffee and coconut meringue roulade with coffee cream syrup-sauce – Food & Home Magazine
Ingredients - 6 egg whites - a pinch of salt - 210g (1 cup) castor sugar - 15ml (1 tbsp) cornflour - 5ml (1 tsp) vanilla essence - 5ml (1 tsp) white vinegar -
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Hand mixer
- Measuring cup
- Measuring spoon
- Offset spatula
- Kitchen towel
- Saucepan
- Serving platter
Ingredients
- 6 egg whites
- a pinch of salt
- 210g (1 cup) castor sugar
- 15ml (1 tbsp) cornflour
- 5ml (1 tsp) vanilla essence
- 5ml (1 tsp) white vinegar
- <h3>FILLING</h3>
- 350ml fresh cream
- 50g castor sugar
- <h3>SYRUP-SAUCE</h3>
- 200ml coffee
- 80g sugar
- 100ml fresh cream + extra, to assemble
- icing sugar, to dust
- 100g toasted coconut, to serve
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