Coffee and candied walnut meringue roulade

Coffee and candied walnut meringue roulade


Once you master this simple meringue roulade, you’ll find yourself making it instead of a standard Swiss roll. I’ve filled it with coffee cream and candied walnuts, but you could also use the candied chestnuts called marrons glacés that are often knocking around at Christmas time. With its playful garnish of tuile leaves, this makes a great dinner-party dessert.


Quantity Ingredient
5 egg whites
275g caster sugar, plus extra for dusting
400ml double cream
10ml camp coffee essence
1 vanilla pod, split and deseeded

For the tuiles

Quantity Ingredient
115g butter, softened
140g icing sugar
3 egg whites
115g plain flour
brown and purple food colouring
gold food spray

For the candied walnuts

Quantity Ingredient
150g caster sugar
150ml water
200g walnut halves
vegetable oil, for frying


  1. Preheat the oven to 180°C. Grease a 23cm x 33cm Swiss roll tin and line with silicone paper.
  2. Make sure your bowl and whisk are very clean, free of grease and completely dry, as any grease or water will affect the meringue. Place the egg whites in the bowl and whisk with a food mixer or an electric whisk on high speed until soft peaks form. Add the sugar, a spoonful at a time, whisking until the mixture is smooth and glossy. Spoon into the prepared tin and smooth the surface. Bake for 8 minutes or until golden brown, then lower the oven temperature to 170°C and bake for 15 minutes or until crisp.
  3. Remove from the oven and turn out of the tin onto a sheet of silicone paper dusted with caster sugar. Remove the paper from the base of the meringue and allow to cool.
  4. For the tuiles, turn the oven up to 200°C. Beat the butter and icing sugar together in a bowl until smooth then whisk in the egg whites, one at a time, until smooth and shiny. Sieve the flour over and fold in gently, then tip half of the batch into a separate bowl. Use the food colouring to colour one batch brown and one purple, then chill in the fridge for 20 minutes.
  5. Place a leaf stencil on a non-stick mat or silicone paper. Using a palette knife, spread the tuile mixture thinly over. Repeat across the mat or paper. Bake for 4–5 minutes, then immediately lay the leaves over the handle of a wooden spoon to curl them. When cold and hardened, spray with edible gold spray.
  6. To make the walnuts, put the sugar and water into a pan and bring to the boil, stirring gently once. Simmer until the sugar has dissolved and the syrup thickened slightly. Add the walnuts and cook for 2–3 minutes. Empty the pan contents onto a sheet of silicone paper.
  7. Pour enough vegetable oil into a sauté pan to cover the bottom by 2cm and heat until just shimmering. Carefully place the walnuts, a few at a time, into the hot oil for a couple of minutes until golden. Drain again on a fresh sheet of silicone paper and leave to cool.
  8. For the filling, whisk the cream, coffee essence and vanilla seeds in a bowl to soft peaks. Spread it over the cooled meringue, then scatter three-quarters of the walnuts over the cream. Starting at the long end, roll up the meringue using the paper to help you.
  9. Decorate the top of the roulade with the tuile leaves and remaining candied walnuts.
James Martin
Saturday Kitchen
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