MONT BLANC ROULADE

Step 1

METHOD

Put the egg whites in to a spotlessly clean large bowl and whisk until frothy.
Add the cream of tartar and continue whisking until the mixture stands in stiff peaks when the whisk is lifted.
Mix the sugar and cornflour and whisk into the egg whites, a heaped tablespoon at a time, to make a stiff glossy meringue.
Transfer the mixture to the prepared tin and spread evenly.
Put a little cocoa powder – about a teaspoon – into a fine sieve or tea-strainer and lightly dust the top of the meringue.
Bake in the heated oven for 50 minutes until puffed, lightly coloured and crisp to touch (the centre layer of the meringue will still be slightly soft).
Turn out the meringue on to a cooling rack covered with a sheet of non-stick baking paper. Leave to cool for 5 minutes then carefully peel off the lining paper. Leave until completely cold.
Break up the chocolate and place in a bowl along with 100ml of the cream. Set the bowl over a pan of steaming hot but not boiling water and leave to melt gently then stir until smooth. Remove from heat, leave to cool at room temperature.
Whip the remaining cream in a bowl until thick and bring to room temperature. Fold in the melted chocolate mix. Then fold in the Crème de Marrons until evenly blended.
Spread the mixture evenly over the meringue. Roll up the roulade from one long side, using one hand to guide the meringue into shape and the other to use the paper to support the meringue, and pull it into shape as it rolls up. Don’t worry if it cracks! Once it has become a ‘roulade’ use the paper around it to hold it in shape, wrapping it firmly.
Chill for an hour or so before serving. To decorate – roll the roulade onto a serving platter or board, discarding the paper. The top should be speckled with the cocoa powder, and slightly cracked.