Equipment
Ingredients
Meringue Base
- 150 g egg whites, room temperature
- 250 g caster sugar
- 10 g cornstarch
- 5 ml white vinegar
- 5 ml vanilla extract
- 30 g sliced almonds
- 15 g icing sugar
Burnt Honey and Spiced Apples
- 80 g honey
- 400 g apples, peeled and diced
- 30 g unsalted butter
- 3 g ground cinnamon
- 2 fresh bay leaves
- 1 orange, zested and juiced
- 1 g fine sea salt
Mascarpone Cream
- 250 g mascarpone cheese, cold
- 150 ml heavy cream, cold
- 20 g icing sugar
- 5 ml vanilla extract
Nutrition (per serving)
Method
Preheat your oven to 160°C (320°F) for conventional or 140°C (285°F) for fan-forced. Lightly grease a 33x23cm Swiss roll tin and line the base and sides with parchment paper, ensuring it overhangs slightly.
In a spotlessly clean stand mixer bowl, whip the egg whites on medium speed until soft peaks form. Increase speed slightly and add the caster sugar one tablespoon at a time, allowing it to dissolve before adding the next. Continue whisking until thick, glossy, and stiff peaks are achieved.
Remove the bowl from the mixer. Sprinkle the cornstarch, white vinegar, and vanilla extract over the meringue. Use a silicone spatula to gently fold the mixture together until just combined, being careful not to knock out the air.
Spoon the meringue into the prepared tin. Use an offset spatula to spread it evenly into the corners, smoothing the top. Scatter the sliced almonds evenly over the surface.
Bake in the preheated oven for 25 minutes. The meringue should be lightly golden, crisp to the touch on top, but still feel soft and marshmallow-like underneath. Remove from the oven.
Let the meringue cool in the tin for 10 minutes. Lay a clean sheet of parchment paper on your work surface and dust it generously with icing sugar. Carefully invert the warm meringue onto the sugared paper. Gently peel off the baking parchment from the base and leave the meringue to cool completely.
While the meringue cools, prepare the apples. Pour the honey into a medium saucepan over medium heat. Allow it to bubble and cook until it turns a deep amber shade and releases a nutty, slightly smoky aroma, about 3 to 4 minutes.
Carefully deglaze the hot, burnt honey by pouring in the fresh orange juice. The mixture will sputter aggressively. Stir briefly, then add the diced apples, butter, ground cinnamon, fresh bay leaves, orange zest, and sea salt.
Cook the apple mixture over medium heat, stirring occasionally, until the apples are completely tender and the surrounding liquid has reduced into a thick, glossy syrup, about 10 minutes. Remove from heat, discard the bay leaves, and transfer the apples to a bowl to cool completely.
In a clean mixing bowl, combine the cold mascarpone, cold heavy cream, icing sugar, and vanilla extract. Whisk gently just until the mixture thickens and holds soft, spreadable peaks. Stop immediately to avoid splitting the cream.
Once the meringue and apples are completely cool, assemble the roulade. Spread the mascarpone cream evenly over the meringue, leaving a 2cm border around the edges. Spoon the cooled apple mixture evenly over the cream.
Starting from one of the short ends, use the parchment paper underneath to help lift and roll the meringue tightly into a log, peeling the paper away as you go. The meringue will crack naturally as you roll it; this is expected and part of its charm.
Transfer the rolled roulade to a serving platter, seam side down. Chill in the refrigerator for at least 30 minutes to firm up the cream before slicing and serving.
Chef's Notes
- Taking the honey to the brink of burning adds a distinct, slightly bitter caramel note that perfectly balances the intense sweetness of the meringue base.
- Wipe your mixing bowl and whisk with a few drops of white vinegar or lemon juice before adding the egg whites. This removes any invisible grease and ensures maximum volume when whipping.
- Do not skip the bay leaves. Their subtle, herbaceous aroma pairs exceptionally well with orchard fruits and cuts through the richness of the mascarpone.
- For the cleanest slices when serving, use a serrated knife and clean the blade with a warm, damp cloth between each cut.
Storage
Refrigerator: 1 day — Meringue will soften and weep over time. Best eaten the day it is made.
