Lemon and Coconut Stack

I was due a disaster and here it is. This was originally supposed to be a Lime and Coconut Roulade but I couldn’t get any lime curd so it became Lemon and Coconut Roulade. Unfortunately, the meringue was too soft to roll without it falling apart so it then became Lemon and Coconut Stack. Despite all this, it is very nice; the lemon and coconut flavours work well together and the texture is fantastic.
This serves 6 people.

Ingredients: (Ounce to Gram Conversion Chart)

3 Eggs
6oz Caster Sugar
1tsp Cornflour
3oz Desiccated Coconut
1oz Icing Sugar
300ml Double Cream
200g Lemon Curd

Recipe:

Line a swiss-roll tin (similar to a baking tray but deeper) with greaseproof paper and pre-heat the oven to 120oC (250oF, Gas Mark ½). My tin is 23.5cm (9inch) by 34cm (16inch) but the exact size doesn’t really matter.

Greased and lined "swiss-roll tin", though I think this is just a deep baking tray

Greased and lined “swiss-roll tin”, though I think this is just a deep baking tray

Separate the 3 eggs into whites and yolks (see Strawberry Vacherin) and whisk the egg whites until white, soft peaks form. Whisk in 3oz of the caster sugar until stiff shiny peaks form that hold their shape when you draw the whisk out of the bowl. Fold in the remaining caster sugar, the cornflour and the coconut with a metal spoon, dragging the spoon around the edge of the mixture in one complete circle and then cutting through the middle of the mixture from one side to the other. Make sure everything is combined but mix as little as possible to keep as much air in the mixture as possible.

Coconut meringue mixture

Coconut meringue mixture

Pour the mixture into the lined tin and then bake for 30mins.

Meringue before it goes into the oven

Meringue before it goes into the oven

After the 30mins, turn the oven off and allow the meringue to cool in the oven for 15mins.

Take a piece of greaseproof paper slightly bigger than the swiss-roll tin and dust with the icing sugar.
Take the meringue out of the oven and turn it out onto the prepared paper.

Whisk 300ml of double cream into whipped cream and fold in the lemon curd to get a lemon cream.

Cut the meringue into 4 equal size rectangles. Layer the meringues with the lemon cream in between and then chill before serving.

Lemon and Coconut Stack

Either through luck or skill, my disasters rarely end up in the bin. As long as the flavours and textures of the components are correct, you can play around with the arrangement and appearance to still produce a good end-product. As I have said before, appearance doesn’t matter, it’s all about the taste.

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