Red berry meringue roulade

Happy Father’s Day to all the Dad’s out there! My Dad came to stay with us this weekend and I was determined to redeem myself after last year’s disastrous rhubarb cheesecake. After the lovely weather this week I decided something summery was needed. I did consider making a pavlova but then decided on a roulade. This was a brave choice as my Dad is a big fan of my mother-in-law, Dot’s roulades that she makes and I was wasn’t sure I could compete. Luckily today was a success and hopefully any memories of last years disaster have been banished (it’s just a shame the weather didn’t match the summery-ness of the roulade!)
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Toffee Pecan Roulade


Christmas is a time for catching up with your favourite people which is just what we did yesterday afternoon. We went for a pre-Christmas lunch at our friends Simon and Louisa’s yesterday and I offered to make dessert. After much trawling the Internet I decided upon a toffee pecan roulade. It’s a popular dessert at this time of year – if you Google it you will find all the major supermarkets offer their own version.This is a recipe by Ruth Clemens that you can find on her Pink Whisk website here.

I’ve only ever made a roulade once before (this chocolate and cranberry one) so I’m not really an expert. I was in a bit of a rush yesterday and didn’t have a big enough tin so it ended up as more of a flat rather than circular roulade. The meringue was also quite chewy – I don’t think I cooked it for long enough. It did taste good though – you can’t really go wrong with toffee and cream can you? I would definitely make this again and would highly recommend it for your Christmas festivities. A bonus is that it is also suitable for freezing.
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