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LIMONCELLO MERINGUE ROULADE
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=ExP6C0doPnQ
Embark on a culinary journey with this exquisite chilled dessert – the Limoncello Meringue Roulade. A showstopper for any gathering, it ingeniously repurposes leftover egg yolks into a decadent lemon curd, elevated by a touch of the famed Limoncello liqueur. • Limoncello Meringue Roulade • INGREDIENTS • For the Cloud-Like Meringue: • • 5 egg whites • • 280g caster sugar • • 50g flaked almonds • • Icing sugar for that final touch • For the Luxurious Limoncello Lemon Curd (you can chose to buy store bought lemon curd): • 100g of butter melted • 200g caster sugar • 5 egg yolks • Zest and juice of 3 lemons • 300ml oz double cream, whipped until firm • A splash of vibrant Limoncello • SIMPLE STEPS, SPECTACULAR RESULTS • • Preheat your oven to 180C Fan/Gas 6. Line a 25cm x 30cm Swiss roll tin with a layer of baking paper. • • Separate the egg yolks from the whites, making sure NO yolk is in the whites. Put the whites to one side for later. • • Grate the lemon zest from the 3 lemons into a large bowl, squeeze and add the juice from the lemons. • • Whisk the sugar into the egg yolks, add the melted butter and add to the lemon mix and stir/whisk. Pop this mix into the microwave stirring at 1 – 2 minutes intervals until thickened a little. Put 6 tablespoons in a bowl and place it in the fridge to thicken up for 30 minutes. • • Whisk those egg whites in a clean, large bowl using an electric mixer until they stand tall and proud. Gradually introduce the caster sugar, maintaining the high speed, until your mixture achieves a glossy, stiff peak. • • Spread this cloud-like meringue into the awaiting lined tin, generously sprinkling it with flaked almonds. Bake it for 8 minutes until golden-brown then reduce the temperature to 140C Fan/Gas 3 for another 10 to 15 minutes until it is firm to touch. • • Remove the meringue from the oven and turn out carefully as shown in the video. Set aside to cool for 10 minutes. • • Whip the double cream until firm and fold in the lemon curd from the fridge. Stir in some Limoncello to taste. • • Score the edge of the meringue 1cm in and spread the cream mix over the cooled meringue right to the edges. Gently roll up this creation using the baking paper as shown in the video. • • Make a drizzle using 2 – 3 teaspoons of the lemon curd mix and add more Limoncello until the right consistency. • • A dusting of icing sugar and a drizzle of the Limoncello mix adds the finishing touch to your Limoncello Meringue Roulade, a delightful spectacle that promises not just a dessert but an experience. • • Tortellino Recipes • #Tortellino #TortellinoTime #Limoncello #Roulade #LemonMeringueRoulade #LimoncelloMeringueRoulade #Meringue #Christmas • Bethlehem - Christmas by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/... • Source: http://incompetech.com/music/royalty-... • Artist: http://incompetech.com/
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