This is a dessert that me & Mr C buy as our treat once in a while. It bugs me every time I buy it though, because I know that I could make it.
And I finally did! And it was fantastic. And it was twice the size and at least half the price of the shop bought version!
| Serves | 8-10 |
| Prep time | 15 minutes |
| Cook time | 18 minutes |
| Total time | 33 minutes |
| Meal type | Dessert |
| Misc | Child Friendly, Serve Cold |
| Occasion | Barbecue, Birthday Party, Casual Party |
INGREDIENTS
- 5 Egg Whites
- 260g Caster Sugar
- 1 teaspoon Cornflour
- 1 teaspoon White Vinegar
- 100g Pecan nuts (Chopped into small pieces)
- 284ml Double Cream
- 6-8 tablespoons Caramel (See Coconut Sponge with caramel sauce post for recipe details)
DIRECTIONS
| 1. | |
| Preheat the oven to 160C and line a suitable oven tray or swiss roll tray with baking parchment | |
| 2. | |
| Whisk the egg whites until you get stiff peaks | |
| 3. | |
| Slowly (and I mean really slowly) add the sugar – No more than a dessert spoon at a time. Keep mixing at a medium speed. You should still have a fairly stiff mixture. | |
| 4. | |
| Very gently, fold in the cornflour and the vinegar. | |
| 5. | |
| Spread evenly on the baking tray and smooth with a spatula. Sprinkle on 30g of the pecan nuts on top of the meringue & Bake for 16-18 mins until golden | |
| 6. | |
| Remove from the oven and allow to cool completely. Use this time to whisk your double cream until it is thick. and get your caramel out of the fridge to help it spread more easily. | |
| 7. | |
| Turn over the meringue onto another piece of baking parchment (some of the pecans will fall off) and peel away the cooked paper gently. Using a knife, cut about 1cm in (only ½ way through the meringue) – This will help the meringue roll more evenly. | |
| 8. | |
| Spread the caramel over the meringue – I ended up with some areas that had huge blobs but this adds to the taste. Spread over the cream too and sprinkle the remaining pecans over the cream. | |
| 9. | |
| Start to roll, using the paper to guide you and keeping the roll as tight as you can. | |
| 10. | |
| Eat a huge chunk with a cup of tea (even at 24C a cuppa tastes brilliant!) and keep the rest in the fridge. Will keep for up to 2 days. | |
Let me know how you get on – I’m particularly intrigued how people that usually buy this find the homemade version!
Fantastic round up Helen and I love your Roulade, it looks delicious. Just to let you know I prefer the InLinkz linky tool. The blog is looking fab too.
Aw thanks Julie! You noticed! I’m learning little by little. I think I prefer InLinkz too – The image is instant – I may even upgrade once I work out what is different! Glad you are back – missed you x
Wow love all the recipes in the round up. I would so love a piece of the toffee roulade right now! Looks delicious!
I think I’ll be making another roulade very soon! It went down rather well – Thanks for joining in with #Bakeoftheweek once again x
That roulade looks delicious! I’m joining your linkup for the first time this week – looking forward to seeing tasty bakes!
Yay! Great to have you on board, Lucy – welcome to the gang x
Thank you! 🙂
This is my kind of dessert! I must say I haven’t tried to roll a meringue but it looks so delicious I must give it a go.
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You’ll love it and its surprisingly easy to roll x
That looks magnificent! Love it! Thanks for linking up x
Oooh I love the new look and the new linky tool is better than the other one. The roulade looks delicious. After my absence I am back! I would love to help with Bake of the Week while you’re away. I’ve never done one before but I’m sure I could work it out 🙂 xx
We’ve long been fans of shop bought toffee and nut roulade but totally converted to this recipe. One of those show stoppers that looks as if you put in a lot more effort than you really did. I couldn’t see a tin size and have tried a few different ones before settling on an 11 x 7 inch one. Also doubled the amount of pecans and added some toasted ones to the whipped cream for extra nuttiness. Great recipe.Thanks for sharing.
Hi Moira,
Thank you so much for the feedback. Thrilled that you like the recipe. Brilliant idea to add toasted pecans to the whipped cream x
Hi, is the temperature mentioned for fan oven?
Hi yes, I use a fan oven. TBH, I don’t really find much difference between my fan oven and my old convection oven – Each model is slightly different.
I would like to thank you so much for this foolproof recipe. I have made it several times now for family and friends and it never disappoints. Its a real showstopper, delicious!
I have baked your Toffee Pecan Roulade which was very tasty & impressive but my meringue would not bake to a golden brown & although crispy on the outside was much more like marshmallow on the inside. What would this be down to ? – not whipping stiff enough peaks with the egg whites or some other mistake on my part ?
If you have any suggestions they would be appreciated
HI Frank, that sounds exactly perfect. If you can get a marshmallow texture inside the meringue it makes the roulade just lovely and easier to roll.If you are looking for a deeper golden colour, you can increase your oven temperature by 5-10 degrees but be careful not to let it catch.
I have baked your Toffee Pecan Roulade which was very tasty & impressive but my meringue would not bake to a golden brown & although crispy on the outside was much more like marshmallow on the inside. What would this be down to ? – not whipping stiff enough peaks with the egg whites or some other mistake on my part ?
If you have any suggestions they would be appreciated