Blueberry & Coconut Roulade

Ingredients

1/2 cup (100 g) flaked coconut
4 large egg whites
1 cup (220g) sugar
1/4 cup (50g) desiccated coconut
1 teaspoon corn flour
1 teaspoon white vinegar
1 cup (250 ml) thickened cream
1 tablespoon icing sugar
2 x 125g punnets fresh blueberries

See how it’s done

Method

1

Preheat an oven to 180 ° C. Line a 25 x 30 cm Swiss roll pan with baking paper, leaving a 2cm overhang. Sprinkle half of the flaked coconut over the base.

2

Whisk the egg whites using an electric mixer fitted with a whisk attachment, until soft peaks form. Gradually add the sugar, whisking continuously until the meringue is thick and glossy and the sugar has completely dissolved. Add the desiccated coconut, corn flour and vinegar and whisk to combine.

3

Spoon the meringue into the prepared pan and spread out to an even thickness. Sprinkle with the remaining coconut flakes. Bake for 10–15 minutes, until light golden. Remove from the oven and set aside, to cool slightly.

4

Cover the pan with a piece of baking paper and place a wire rack over the top. Hold the pan and tray together and turn over to transfer the meringue onto the cooling rack. Remove the top piece of baking paper and leave to cool completely.

5

Whip the cream and icing sugar together using an electric mixer fitted with a whisk attachment, until firm peaks form. Spread the cream over the cooled meringue, leaving a 1 cm boarder and scatter with fresh  blueberries.

6

Turn the meringue so the longest end is facing you and using the paper as a guide, roll up to enclose the filling. Twist the ends of the paper, to secure. Wrap tightly in aluminium foil and refrigerate for 1–2 hours, to set.

7

Slice to serve.

Ingredients

 ½ cup flaked coconut
 4 large egg whites
 1 cup sugar
 ¼ cup desiccated coconut
 1 tsp corn flour
 1 tsp white vinegar
 1 cup thickened cream
 1 tbsp icing sugar
 2 punnets fresh blueberries

Directions

1

Preheat an oven to 180 ° C. Line a 25 x 30 cm Swiss roll pan with baking paper, leaving a 2cm overhang. Sprinkle half of the flaked coconut over the base.

2

Whisk the egg whites using an electric mixer fitted with a whisk attachment, until soft peaks form. Gradually add the sugar, whisking continuously until the meringue is thick and glossy and the sugar has completely dissolved. Add the desiccated coconut, corn flour and vinegar and whisk to combine.

3

Spoon the meringue into the prepared pan and spread out to an even thickness. Sprinkle with the remaining coconut flakes. Bake for 10–15 minutes, until light golden. Remove from the oven and set aside, to cool slightly.

4

Cover the pan with a piece of baking paper and place a wire rack over the top. Hold the pan and tray together and turn over to transfer the meringue onto the cooling rack. Remove the top piece of baking paper and leave to cool completely.

5

Whip the cream and icing sugar together using an electric mixer fitted with a whisk attachment, until firm peaks form. Spread the cream over the cooled meringue, leaving a 1 cm boarder and scatter with fresh  blueberries.

6

Turn the meringue so the longest end is facing you and using the paper as a guide, roll up to enclose the filling. Twist the ends of the paper, to secure. Wrap tightly in aluminium foil and refrigerate for 1–2 hours, to set.

7

Slice to serve.

Blueberry & Coconut Roulade

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