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Toffee pecan roulade

Toffee pecan roulade


This pud is a real showstopper — but it’s surprisingly easy to make

  • Feeds 10 Feeds 10
  • Ready in 45 minutes

Each serving contains

  • Energy
    1087kj 261kcal
  • Fat
    High 24%
  • Saturates
    High 46%
  • Sugar
    High 24%
  • Salt
    Low 24%

% of adult’s reference intake | Carbohydrates per serving : 26g


  • 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


  1. Set the oven to 160C/fan 140C/Gas 3
  2. 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)
  3. Whisk the egg whites in a clean bowl until they’re stiff and foamy
  4. Gradually whisk in the sugar until the mix forms stiff peaks
  5. Spoon the mix into the lined tin and gently level the surface with a round-bladed knife
  6. Scatter the pecans over the top and bake in the oven for 25 mins, until the outside is firm to the touch
  7. Lay a damp tea towel out flat on your work surface
  8. Put a clean sheet of greaseproof paper on top of the meringue and then turn the tin upside down, onto the damp towel
  9. Carefully lift off the tin
  10. Peel away the greaseproof paper and rest it back on top of the meringue while it cools down
  11. Meanwhile, whisk the cream into soft peaks
  12. Once the meringue has cooled, spread the cream over the top
  13. Use the damp tea towel to roll up the meringue lengthways into a roulade shape
  14. Drizzle with the toffee sauce, and serve