Oh my! The burned honey is divine. I could not believe that a. olive oil (and bay leaves) b. orange would go so well with apple. This is now officially my favourite dessert! Thank you for sharing.
I made this dish today for a family meal. One of the guests has gluten intolerance so it fitted the bill nicely. My goodness. It exceeded all expectations and was devoured with great pleasure by all the guests. This is going to be one of my go to desserts, the flavours are amazing. Thanks guys x
I made the meringue roulade with rose petals and raspberries from your book „Plenty More“ ( in German: Vegetarische Köstlichkeiten) and me, my family and all my friends loved it. Great recipe ❤
I didn’t realize there was a new cookbook, just checked that it’s coming out Oct. 18th in the US. Can’t wait to make and taste this. It looks delicious. Anything with merengue is the best! I’m also curious for the cover’s recipe because his pasta recipes are some of the best. Papardelle with harissa, olives and capers is probably my all time favorite. 😋
I make meringue roulades every couple months and will definitely add this to the list for the holidays. My family fights for the end pieces as they are the crunchiest so I never cut them off. Great job !!
Stunning ..... I'm going to try using the light brown sugar! I have made a similar one befire using caramelised pears & almonds. (Hello from South Africa)
I made this last weekend & MY OH MY it was soooo good. I thought it would be very sweet but it was just soo perfect balanced. So thank you so much for sharing your knowledge. I WILL BE MAKING THIS AGAIN😉😉
We have similar meringue dessert in the Phil but we spread egg custard instead of apples then roll it up...When sliced looks beautiful with yellow centre.
You can definitely make the elements (meringue, apples and cream) a day ahead and assemble on the day. The meringue should be stored either wrapped or kept in airtight container. We hope that's helpful!
This was an amazing recipe, with incredible flavour, thank you for sharing. While I had lovely soft shell on the pav the centre was a little flat. Any tips to help with this? I’m not sure whether the oven was too hot or I over beat the egg whites. Presentation was also simple and looked 100%.
Oh my word this looks absolutely delicious! We're having a summer Christmas here in South Africa. Thinking to use nectarines instead. Do you think it would work?
How should I store the meringue to assemble it the next day? Also, can I use dried bay leaves instead of fresh ones? I’d be super happy if you could answer! Thank you
We wouldn't suggest assembling the roulade the day before as the meringue base will get soggy. You can make all the elements (meringue, apples, cream) the day before and assemble on the day. Hope that's helpful!
The amount of apples in this recipe is after peeling, coring and slicing and the oven temp should be 400F in a non-fan oven (standard North American setting). All our cookbooks published in North America have been converted to cups/Fahrenheit. Let us know if you have any other questions.
Omg. It’s the middle of the night, I am hurting from how much I want this right now. I’ld prolly sell my soul if asked. If a food replicator ever becomes a thing this betterbe in it!
Google must be listening to us! We just had your wonderful Celebration Rice (from the Masterclass site) with salmon. Now I see this in my RU-vid feed. Quick question. Did you spray or oil the bakibg paper to prevent sticking, or will the meringue just pull off?
The meringue looks as thin as a piece of cardboard - surely a meringue roulade should be thicker and much more lighter and airy than what we see here...?
does anyone know why cooks never use spatulas in videos, whether online or on tv? is it just that it looks awkward or unpleasant? because the constant setting aside of unscraped bowls has bothered me my whole life and it doesnt seem like theyre going to stop any time soon so i just want to know if theres a real reason lol
Ha! There's quite a simple answer to this, filming time is limited and precious so if we've used enough of cream etc, we'll put the bowl aside. It's also not so interesting on camera. But fear not, we eat every last scrape!
