Marbled Meringue Roulade with Sweet Cream

Marbled Meringue Roulade with Sweet Cream
 
Recipe type: Desserts
Serves: 12

Ingredients
  • Meringue
  • Non-stick cooking spray
  • 1 tablespoon Passover confectioners’ sugar
  • 4 large egg whites, at room temperature
  • 1 cup plus 2 tablespoons granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon potato starch
  • ½ teaspoon freshly grated nutmeg
  • ¼ teaspoon kosher salt
  • ½ teaspoon finely grated orange zest
  • Cocoa Swirl
  • 2 teaspoons espresso powder or instant coffee
  • 2 teaspoon unsweetened cocoa powder
  • 1 teaspoon sugar
  • 1 ½ teaspoons pure Passover vanilla extract
  • Nut Praline
  • 1 cup walnuts 
or almonds, toasted, and coarsely chopped
  • ½ cup granulated sugar
  • 2 teaspoons honey
  • Cream
  • 1 cup pareve whipping cream
  • 1 teaspoon pure vanilla extract
 And/or seeds from 1 vanilla bean
  • 2 tablespoons grated bittersweet chocolate
  • Whipped cream can also be swirled with flavored jam or mousse may be used in place
  • Pomegranate seeds and Strawberries, for garnish (optional)

Instructions
  1. Make the meringue: Preheat the oven to 400°F. Grease a 9-by-13-inch metal baking pan with baking spray. Line the pan with parchment paper, leaving 1 inch of overhang on the short sides. Grease the parchment with non-stick cooking spray and dust with the confectioners’ sugar.
  2. In the bowl of a mixer fitted with the whisk, beat the egg whites at medium speed until frothy, about 2 minutes. With the machine on, slowly beat in the granulated sugar, 1 tablespoon at a time. Increase the speed to medium-high and beat until the meringue is shiny and tripled in volume and stiff peaks form, about 10 minutes. In a small bowl, mix the cinnamon with the potato starch, nutmeg and salt. Sift the cinnamon mixture over the meringue, then add the orange zest, if using. Fold until well combined. Spread the meringue evenly in the prepared baking pan.
  3. Make the cocoa swirl: In a small bowl, combine the espresso powder, cocoa, vanilla and sugar with 2 teaspoons of water and mix well. Spoon small dots of the cocoa mixture all over the top of the meringue. Using 
a skewer or a bread knife, swirl the dots decoratively. Reduce the oven temperature to 350°F and bake the meringue for about 25 minutes, until puffed and cooked through. Transfer to a rack to cool completely.
  4. Make the nut praline: Line a baking sheet with parchment paper and sprinkle with a little confectioners’ sugar. In a small saucepan, combine the granulated sugar, honey and 3 tablespoons of water and bring to a simmer, brushing down the side of 
the pan with a wet pastry brush. Cook over moderately low heat, swirling the pan, until an amber caramel forms, about 10 minutes. Stir in the nuts, then scrape the praline onto the prepared baking sheet and spread in an even layer. Let cool completely, then chop into ½-inch pieces.
  5. Make the whipped cream 
In a mixer, beat the cream with the vanilla at medium speed until medium peaks form.
  6. Assemble the roulade: Gently invert the meringue onto 
a parchment paper–lined work surface with the long side facing you and peel the parchment 
off the meringue. Spread the whipped cream all over the meringue, leaving a 1-inch border. Sprinkle the walnut praline over the whipped cream, then scatter the grated chocolate on top. Starting at the long side, roll up the meringue to form a log. Transfer to a platter and refrigerate until chilled, at least 
3 hours or up to 1 day. Serve garnished with pomegranate seeds and strawberries, if desired.

Notes
MAKE AHEAD
The baked meringue and walnut praline can be stored separately at room temperature overnight.