Chocolate Orange Amaretto Roulade
Submitted by sarah hyland
Spectacular chocolate orange meringue roulade with amaretti crunch, whipped cream filling, and dark chocolate drizzle for show-stopping holiday desserts.
YIELD
8 servingsPREP
10 minCOOK
30 minREADY
40 minThis meringue roulade looks like pastry chef magic but comes together with simple techniques and bold flavor.
Whip egg whites to glossy peaks, fold in cornflour and vinegar for marshmallow-soft interior, then scatter amaretti crumbs before baking for that signature crunch.
The filling swirls dark chocolate cream with bright orange zest cream, creating ribbons of flavor in every slice.
Roll it up using the parchment paper trick, dust with powdered sugar, and drizzle with more chocolate for Christmas dinners or special occasion show-offs.
Chef Tips
- Low temp after start: Turn the oven down to 300°F once the meringue goes in so it dries without browning too fast.
- Cool before peeling: Let the meringue cool completely before removing the lining paper or it will stick and tear.
- Roll while flexible: Use the parchment to roll the meringue into a tight spiral while it’s still pliable for clean swirls without cracks.
Ingredients
soft amaretti biscuits, broken into coarse crumbs *
Directions
Heat oven to 180 cup (350 F).
Line base of 35×25cm swiss roll tin with non stick baking parchment.
Whisk egg whites with salt until they form soft peaks. Gradually add half the sugar, whisking well as you do it, until mixture is stiff.
Gently fold in remaining sugar, vanilla, cornflour and vinegar until everything is well combined.
Try not to remove the air you’ve beaten in.
Spread the meringue mixture evenly over the parchment, then scatter crumbled amaretti over it.
Put in oven, turn heat down to 150 cup (300 F) and cook for 35 minutes until meringue is set and starting to colour at the edges.
Amaretti crumbs should be golden brown.
Leave to cool for 10 minutes then turn out, amaretti side down, onto baking parchment (leaving lining paper intact).
Leave to cool before carefully peeling off lining.
Put the chocolate in a heat proof bowl and melt over saucepan of water.
Stir until smooth and remove from heat. Leave to cool until still liquid but barely warm.
Divide cream between 2 bowls. Whip the cream in the first bowl until it starts to hold shape, then quickly fold in ⅔ of chocolate.
Take second bowl and add orange zest, juice and 1tbsp icing sugar. Whisk to soft soft peaks.
Spread chocolate cream over meringue, leaving gap of 3cm at each end and 2cm around edges.
Spread orange cream on top. Use spoon to zig-zag half remaining chocolate over top.
Starting at one end, roll the meringue tightly, using the paper to help.
Dust lightly with icing sugar and drizzle lengthways with the rest of the chocolate.
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