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If you don't like Christmas pudding, then this is a great alternative festive dessert for you.
Servings 6
Calories 532 kcal
Prep Time30 mins
Cook Time15 mins
Total Time45 mins

Ingredients
 

  • finely grated zest of 1 large orange
  • 3 medium free-range eggs
  • 125 g caster sugar
  • 175 g chestnut puree
  • 40 g caster sugar, for the meringue
  • pinch cream of tartar
  • 15 g good quality cocoa powder
  • 15 g arrowroot
  • 1 tsp mixed spice

For the filling

  • 284 ml lightly whipped double cream, (½ pint) Elmlea or suitable freezer proof one
  • 2 tbsp cocoa powder, level
  • 6 tbsp icing sugar, level
  • 2 large meringues, roughly broken into small pieces
  • 75 g extra bitter chocolate, melted
  • 40 g soft butter for greasing, melted

Instructions
 

  • Pre-heat the oven to 200C, Gas 6.
  • Line a 21cm x 30cm Swiss roll tin with baking parchment and brush well with melted butter.
  • Separate the eggs, place the yolks in a mixing machine with the caster sugar, orange zest and whisk at high speed until very thick; this will take about 15 minutes.
  • Add the chestnut puree and whisk again to incorporate well; finally, fold in the arrowroot, cocoa powder and mixed spice.
  • Whisk the egg white and cream of tartar on a medium speed or by hand until not too thick but foamy.
  • Add the 40gs of caster sugar and whisk again, just to incorporate. The meringue must be soft and silky, not too stiff.
  • Carefully fold the two together and spoon into the prepared Swiss roll tray. This amount of mixture will fit exactly into the tray.
  • Bake in the oven for 15 minutes, or until springy to the touch and well risen.
  • Turn out onto lightly sugared baking parchment to cool.
  • To finish, fold into the cream the cocoa powder, icing sugar and meringues together.
  • Spoon onto the sponge and carefully roll up Swiss roll style using the parchment. If the roulade splits slightly, don't worry; it is all part of this unique cake.
  • Freeze on a cling film lined baking tray, then cover with cling film.
  • Defrost, best overnight in the fridge.
  • Carefully transfer to a long plate and chill well.
  • Just before serving, drizzle with the melted chocolate and dust with icing sugar.
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Nutrition Facts
Christmas Chocolate Orange & Meringue Roulade
Amount per Serving
Calories
532
% Daily Value*
Fat
 
31
g
48
%
Saturated Fat
 
19
g
119
%
Trans Fat
 
1
g
Cholesterol
 
161
mg
54
%
Sodium
 
102
mg
4
%
Potassium
 
392
mg
11
%
Carbohydrates
 
61
g
20
%
Fiber
 
3
g
13
%
Sugar
 
39
g
43
%
Protein
 
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Christmas, Christmas Desserts, Christmas Recipes, Dessert
Cuisine Autumn, Christmas, Winter
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