
Toffee pecan roulade
https://www.coop.co.uk/recipes/toffee-pecan-roulade
This pud is a real showstopper — but it’s surprisingly easy to make
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 26g
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Ingredients
- 4 large Co-op British egg whites
- 225g golden caster sugar
- 30g Co-op pecan halves, chopped
- 300ml Co-op double cream
- 2 tbsp toffee sauce
Method
- Set the oven to 160C/fan 140C/Gas 3
- Grease a 33 x 23cm swiss roll tin, then line with greaseproof paper (the edges of the paper should overlap the rim of the tin by about 3cm)
- Whisk the egg whites in a clean bowl until they’re stiff and foamy
- Gradually whisk in the sugar until the mix forms stiff peaks
- Spoon the mix into the lined tin and gently level the surface with a round-bladed knife
- Scatter the pecans over the top and bake in the oven for 25 mins, until the outside is firm to the touch
- Lay a damp tea towel out flat on your work surface
- Put a clean sheet of greaseproof paper on top of the meringue and then turn the tin upside down, onto the damp towel
- Carefully lift off the tin
- Peel away the greaseproof paper and rest it back on top of the meringue while it cools down
- Meanwhile, whisk the cream into soft peaks
- Once the meringue has cooled, spread the cream over the top
- Use the damp tea towel to roll up the meringue lengthways into a roulade shape
- Drizzle with the toffee sauce, and serve