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Ingredientes
- 2 x Large eggs, (large)
- 75 gm Caster sugar, plus extra for dusting
- 1/2 tsp Cornflour
- 1/4 tsp White wine vinegar
- 225 gm Boysenberries
- 3 Tbsp. Icing sugar, plus extra for dusting
- 2 Tbsp. Rolled oats
- 1 x Banana
- 1 x Lemon
- 150 ml Double cream
- 2 Tbsp. Drambuie Few fresh mint sprigs
Direcciones
- Preheat the oven to 200C/400F/Gas 6.
- 1 Separate the Large eggs, whisk the whites in a bowl till stiff and dry, add in half the sugar and whisk till shiny. Gradually whisk in the remaining sugar and gently mix in the cornflour and vinegar.
- 2 Using a spatula spread out into a 23cm/9" x 32cm/12" Swiss roll tin which has been lightly oiled and lined with non-stick parchment paper.
- 3 Bake in the bottom of the oven for 10-12 min till golden and cooked through. Remove from the tin and transfer to cold on a wire rack.
- 4 Place half of the Boysenberries in a food processor with 3 tbsp of the icing sugar and a good squeeze of the lemon juice.
- 5 Blitz the Boysenberry mix to a puree and pass through a fine sieve set over a bowl to make a smooth coulis, letting down with a little water if necessary. Peel the banana and finely dice, squeeze a little lemon juice over the banana to prevent it going brown.
- 6 Place the cream in a bowl, whip till soft peaks and then mix in the toasted oatmeal, Drambuie and diced bananas. Place a large piece of parchment paper on the work surface and sprinkle over a little caster sugar.
- 7 Turn out the cooled meringue onto the paper, carefully peel away the parchment lining and trim down the ends. Spread over the cream mix and top with the remaining Boysenberries.
- 8 Roll up the roulade and cut into slices. Arrange three of the slices on a serving plate and spoon around some of the Boysenberry coulis. Dust with icing sugar and decorate with mint sprigs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 159g | |
| Recipe makes 4 servings | |
| Calories 233 | |
| Calories from Fat 93 | 40% |
| Total Fat 10.55g | 13% |
| Saturated Fat 5.45g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 129mg | 43% |
| Sodium 87mg | 4% |
| Potassium 235mg | 7% |
| Total Carbs 30.43g | 8% |
| Dietary Fiber 2.6g | 9% |
| Sugars 5.62g | 4% |
| Protein 6.21g | 10% |
