Equipment
Ingredients
Meringue Base
- 150 g egg whites, room temperature
- 250 g caster sugar
- 10 g cornstarch
- 5 ml white wine vinegar
- 5 ml vanilla extract
Burnt Honey Apples
- 100 g honey
- 400 g apples, peeled, cored, and diced into 1cm cubes
- 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 the oven to 160°C/320°F. Line a 23x33cm Swiss roll tin with parchment paper, leaving a slight overhang.
In a pristine bowl, whip the egg whites using a stand mixer or electric hand whisk until stiff peaks form. Gradually add the caster sugar, one tablespoon at a time, whisking continuously until the meringue is thick, glossy, and the sugar is completely dissolved.
Gently fold in the cornstarch, white wine vinegar, and vanilla extract using a spatula until just combined.
Spread the meringue evenly into the prepared tin. Bake for 25 minutes until crisp to the touch and lightly golden, but still marshmallowy inside.
Remove the meringue from the oven and let cool in the tin for 5 minutes. Invert onto a fresh sheet of parchment paper dusted with extra icing sugar. Carefully peel off the original baking paper and let cool completely.
To make the burnt honey, heat the honey in a medium saucepan over medium-high heat. Allow it to bubble vigorously and darken until it releases a slightly smoky, dark caramel aroma, about 3 to 4 minutes.
Carefully whisk the unsalted butter into the hot honey. It will sputter violently. Add the diced apples, ground cinnamon, fresh bay leaves, orange zest, orange juice, and fine sea salt. Cook until the apples are tender and the liquid has reduced to a thick, sticky glaze, about 10 minutes. Remove the bay leaves and let cool completely.
In a medium bowl, whip the cold mascarpone cheese, heavy cream, icing sugar, and vanilla extract together until soft, spreadable peaks form. Do not overmix or the mascarpone will curdle.
Spread the mascarpone cream evenly over the cooled meringue, leaving a 2cm border around the edges. Spoon the cooled burnt honey apples evenly over the cream.
Starting from a short end, use the parchment paper underneath to help roll the meringue tightly into a log. Transfer seam-side down to a serving platter and chill for 30 minutes before slicing.
Chef's Notes
- Burning honey tames its cloying sweetness and introduces complex, toasted, bitter-caramel notes that perfectly balance the rich mascarpone and sweet meringue.
- A small amount of cracking is normal and even desirable for the rustic charm of a meringue roulade. Dusting the parchment with icing sugar prevents sticking and adds an elegant finish.
- Ensure your apples are completely cool before assembling the roulade. Warm apples will melt the mascarpone cream and cause the structural collapse of the dessert.
- Fresh bay leaves impart a subtle herbal, almost eucalyptus-like fragrance that pairs wonderfully with the cinnamon and orange. Dried bay leaves can be used but are far less aromatic.
Storage
Refrigerator: 2 days — Best eaten on the day of making, as the meringue will soften and weep over time.
