Almond and Lemon Meringue Roulade

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This is a great recipe to bridge the gap between summer and autumn which seems to have happened so quickly! The crunchy, chewy, almond flavoured meringue goes really nicely with the lemon cream filling, oozing with homemade lemon curd. The vibrant yellow peeking out the edges just adds to the appeal!

My dad says that this is the best dessert I have even made. I make a lot of desserts, so that is saying something… It’s a recipe from BBC Good Food, and I have posted it below.

Ingredients:

  • 4 large egg whites
  • 225g caster sugar
  • 1 tsp almond extract
  • 1 tsp white wine vinegar
  • 50g ground almonds
  • 300ml double cream
  • 1-2 tbsp icing sugar
  • 6 tbsp lemon curd
  • 1 tbsp toasted flaked almond

Method:

  1. Heat oven to 190C/170C fan/gas 5 and line a Swiss roll tin (about 23 x 30cm) with baking parchment.
  2. Whisk the egg whites in a clean bowl until stiff. Slowly add the sugar, still whisking, until stiff and glossy.
  3. Fold in the almond extract, vinegar and ground almonds until lightly incorporated. Pour into the Swiss roll tin and smooth over, tapping the tin to remove any big air bubbles.
  4. Bake for 30-35 mins or until the top is golden and feels firm and set. Remove from oven, cover with baking parchment and a damp tea towel. Leave to cool.
  5. To serve, whip the cream until thick. Spoon a third into a piping bag and set aside. Invert the roulade onto a large sheet of baking parchment sprinkled with icing sugar. Carefully peel off lining paper and spread over the lemon curd, then spread over the rest of the cream.
  6. Roll up carefully, using the paper to help you. Dust with icing sugar and flaked almonds and you’re ready to go!

Apple and Blackberry Jalousie

I had never heard of a jalousie until I had made one. Quite literally, had finished making one; my catering teacher has a mysterious way of teaching where we are sometimes unsure of what it actually is until we finish!

The main part of the lesson was for us to make our own puff pastry/flaky pastry, which sounds far easier than it was with 25 people trying to roll pastry at the same time in a small, hot classroom. It was rather chaotic to say the least… I was pleasantly surprised at the result of mine though. Home-made puff pastry is surrounded with negativity and ‘that’s far too much effort!’, but it really wasn’t that hard! Yes buying it is easier, but home-made is so much more rewarding, I challenge you to try it.

The filling is a simple apple, blackberry and cinnamon mixture which is great, as the summer nears its end, as an autumnal treat.

Being me, I’ve lost the recipe I used to make the flaky pastry, so I can’t post it. However, this one looks very similar in ingredients and method: http://notwithoutsalt.com/2008/09/27/learn-how-to-make-puff-pastry-in-20-seconds/

Ingredients:

1 pack  puff pastry or 500g home-made flaky/puff pastry

For the filling:

50g butter

4 eating apples, peeled and chopped

1 teaspoon cinnamon

1 punnet blackberries

1 tablespoon sugar

1 egg

(To be honest, the quantities and type of fruit do not really matter! Use whatever you like)

1. Roll out the puff pastry into a long rectangle, double the length of your baking tray and roughly the same width as your tray. Cut into 2 equal rectangles and place one onto the greased tray. Preheat oven to 180 degrees.

2. Melt the butter in a saucepan and add the apples, sugar, cinnamon with 2 tablespoons of water. Simmer gently, stirring occasionally for about 20 minutes, or until the apple is softened but not mushy. Add the blackberries and cook for a further minute, no longer or the blackberries will break down.

3. Take the second rectangle and gently fold it in half. Cut 5 short diagonal lines in the folded side and then unfold to reveal ‘v’ shape cuts. This will be the lid.

4. Pour the apple and blackberry mixture onto the centre of the first rectangle. Brush around it with beaten egg and lay the slashed rectangle on top. Seal the edges with a fork.

5. Egg wash the whole thing and sprinkle over some brown sugar.

6. Bake in the over for about 20 minutes, or until puffed and golden brown.

Espresso Cupcakes

Most delicious cupcakes! Recipe will be up soon when I find time.

I also made a few into cute tiramisu desserts, just take out a circle from the middle of the sponge, make up a coffee syrup from brown sugar, water and coffee granules heated over a low heat for 10 minutes, and mix some greek yogurt in a bowl. Layer the yogurt, sponge middles and syrup and then put the tops back on! Yummy!