Christmas is a time for family, faith and friends and also for indulging oneself in lots of lovely foods. Every year we host Christmas day at our house and those of my three sisters that are not spending Christmas with their other half’s family come around as well as my husband’s family and my parents. This year we were also lucky enough to have my mom’s sister over for the day.
This year, however, we were away for the three days leading up to Christmas and only arrived back home at 1pm on Christmas Eve day. We were spending Christmas Eve at the home of one of my sister’s who would not be joining us for our Christmas day festivities and needed to be at her house at 3pm. So what to bake/create that would be spectacular enough for the second most important festival of the year and be quick enough to make in the limited time I had available. I settled on a Christmas chocolate roulade. This delicious pudding is made in two steps so I could do step 1 before we left for Christmas Eve and step 2 first thing in the morning.
Ingredients for the chocolate meringue:
4 egg whites;
200 ml castor sugar;
45 ml sifted cocoa powder;
60 ml dark chocolate chips;
60 ml crushed chocolate Flake bars;
10 ml white wine vinegar; and
10 ml corn flour
Separate the egg whites and beat them until they are fairly stiff. Add the castor sugar gradually and continue beating until the mixture is thick and glossy. Stir in the cocoa power, dark chocolate chips, white wine vinegar and corn flour. Cover a Swiss baking tray with wax paper and scoop the chocolate meringue mixture into the tin, smoothing it into the corners of the tin. Heat the over to 180 degrees Celsius and reduce the temperature to 150 degrees Celsius when you place the tin in the oven. Bake the meringue for 40 minutes and then turn off the oven and leave the meringue to cool completely in the oven.
Ingredients for the filling:
200 ml mascarpone cheese;
200 ml natural yoghurt;
250 ml blackberries.
Beat the mascarpone cheese and the yoghurt until smooth and blended. Add the blackberries to the mixture. Smooth the mixture over the meringue.
Take a sharp knife and dig a line into the meringue about 7 cm from the top. Bend the meringue over itself along the line and roll it up using the wax paper to assist you. Don’t worry if the meringue cracks, it is meant to. Sprinkle a thick layer of crushed chocolate Flake bar over the rolled up roulade and decorate it with the remaining blackberries.
Wishing you all a very merry Christmas!
Follow Robbie Cheadle at:
Blogs: robbiesinspiration.wordpress.com and goodreads.com