Meringue Roulade with Anise Cream
A delicate meringue roll filled with anise-flavored whipped cream. This elegant dessert features a light and airy meringue exterior wrapped around a fragrant cream filling infused with anise seeds.
Ingredients
- •2 tablespoons Vegetable oil
- •5 whole large egg whites
- •⅛ teaspoon salt
- •1¼ cups superfine granulated sugar
- •2 tablespoons regular granulated sugar
- •1½ teaspoons anise seeds
- •1½ cups chilled heavy cream
- •to taste baked figs in lemon syrup
- •as needed parchment paper
Cooking Instructions
- 1.
Put oven rack in middle position and preheat oven to 350°F. Lightly brush a 15- by 10-inch shallow baking pan (1/2 inch to 1 inch deep) with vegetable oil and line bottom and sides of pan with parchment paper, then lightly oil parchment.
10 min
- 2.
Beat whites with salt in a bowl with an electric mixer at medium speed until they just hold soft peaks. Add superfine sugar a little at a time, beating, then increase speed to high and continue to beat until whites hold stiff, glossy peaks, about 2 minutes. Spread meringue evenly in baking pan and bake until top is pale golden and crisp, 20 to 25 minutes (interior of meringue will be soft). Put a sheet of parchment over meringue and invert a rack over parchment, then flip meringue onto rack and remove parchment (from baking pan) from top. Cool meringue completely, about 15 minutes.
40 min
- 3.
Finely grind sugar with anise seeds in coffee/spice grinder. Beat cream in a bowl with cleaned beaters until it just holds soft peaks, then add anise sugar, beating until cream just holds stiff peaks.
10 min
- 4.
Slide meringue (still on parchment) off rack and arrange with a long side nearest you, then spread anise cream evenly over bottom two thirds of meringue, leaving a 1-inch border on each short end. Using parchment as an aid and rolling away from you, roll up meringue. Carefully transfer roulade with 2 metal spatulas to a platter and discard paper.
15 min