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Hi Bold Bakers!
St. Patrick’s Day is almost here and I want to share with you my favorite Irish dessert–Meringue Roulade with Bananas & Butterscotch Sauce. It’s marshmallowy, rich, and a real BOLD Irish treat you won’t find anywhere else. So let’s get baking for St. Paddy’s Day!
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Meringue Roulade with Bananas & Butterscotch
A marshmallowy, rich, and real BOLD Irish treat that you won't find anywhere else.
A marshmallowy, rich, and real BOLD Irish treat that you won't find anywhere else.
Ingredients
- MERINGUE:
- 5 egg whites , at room temp
- 10 oz sugar
- Pinch of Salt
- 4 cups of whipped cream (2 liquid cups)
- 2 bananas , sliced
- BUTTERSCOTCH SAUCE:
- 2/3 cup (5floz/150ml) cream
- 4 tablespoons (2oz/60g) butter
- 1/2 cup (3oz/90g) dark brown sugar
- Pinch of salt
Instructions
- Preheat your oven to 350oF. Line a 13" x 9" baking sheet with parchment ( not grease proof or waxed)
- Whisk egg whites in large bowl until soft peaks form. Adding a pinch of salt helps them whip better.
- Gradually add 1 tablespoon of sugar at a time, beating until meringue is stiff and shiny.
- Spread meringue evenly in prepared baking sheet. Bake until pale golden, about 20 Minutes. Bake until meringue is slightly firm to touch on top but soft inside. Set aside to go cool.
- Lay Cling wrap over the cold meringue. Place a wire wrack on top of that and flip it over. The baking sheet will be facing you now. lift away the baking sheet. Gently take away the wire wrack from underneath the roulade. It might stick to the cling wrap but don't be nervous, you can do it!
- Carefully peel off the parchment paper. Dont worry if you have some holes, all fixable.
- Spread the cream all over the surface of the meringue (the side that had the paper on)
- Scatter the sliced banana all over the cream
- To roll the Roulade: Using the cling film as your guide, starting at 1 long side, gently roll up meringue jelly-roll style, enclosing filling. Place roulade, seam side down, on platter.
- Still using the cling wrap, lift the roll onto your serving platter. then dispose of it.
- Dust liberally with Icing sugar (to cover any cracks 🙂 ) and drizzle over the butterscotch sauce.
- When serving, pour extra butterscotch sauce.
- FOR THE BUTTERSCOTCH SAUCE:
- Combine all ingredients in a heavy bottomed pot.
- Over low heat cook until the sugar has dissolved, do not boil
- Bring the sauce to a simmer for 2 minutes
- Take off the heat. If there is any foam on the top, skim off before storing.
I just got your cookbook and this is the first thing I made. It is such a gourmet gem!! Love it so much. Love your cookbook!
This is amazing I made it a couple years ago and it was requested again. I love your recipes. They are all delicious!!!! Thank you Gemma for sharing and showing us.
Hi Gemma,
I want to make this for my colleagues next week but ill need to make it the day before. I dont want to put it in the fridge overnight because i dont want the bananas to brown so i was thinking of making all the parts separate the day before and assembling them on the day. My question is how should i keep the meringue if i make it the day before? Should it stand in the fridge or be left out?
Looks great! it reminds me of the Australian pavlova or the Colombian merengon!
Quick question: does the cream have sugar or no sugar at all?
Hey Gemma,
That recipe was good, but can you post a video of butterscotch ice-cream in the future? Thanks.
Lots of love,
Ayesha.
Fabulous recipe turned out perfect
Could this be made the day before serving. Would like to try it for Christmas lunch. Im in Australia so it will be summer.
looking forward to making this for the St Patrick’s family bash…… will the banana’s turn dark? Was thinking about putting the slices in the caramel sauce & then placing them on the whip cream…. would it get too runny if I do this? Thanks!
This is similar to my raspberry chocolate roulade. I love how your pans are loving worn just like mine. <3
Is there a butterscotch sauce recipe that doesn’t have to use cream?
Do you have to use bananas?