Your #1 Online Baking Destination!


Meringue Roulade, Bananas, Butterscotch Sauce, Gemma Stafford, Bigger Bolder Baking, Recipes

Meringue Roulade with Butterscotch & Bananas

Save Recipe

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!

 

4.41 from 10 votes
Meringue Roulade, Bananas, Butterscotch Sauce, Gemma Stafford, Bigger Bolder Baking, Recipes
Meringue Roulade with Bananas & Butterscotch
Author: Gemma Stafford
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
  1. Preheat your oven to 350oF. Line a 13" x 9" baking sheet with parchment ( not grease proof or waxed)
  2. Whisk egg whites in large bowl until soft peaks form. Adding a pinch of salt helps them whip better.
  3. Gradually add 1 tablespoon of sugar at a time, beating until meringue is stiff and shiny.
  4. 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.
  5. 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!
  6. Carefully peel off the parchment paper. Dont worry if you have some holes, all fixable.
  7. Spread the cream all over the surface of the meringue (the side that had the paper on)
  8. Scatter the sliced banana all over the cream
  9. 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.
  10. Still using the cling wrap, lift the roll onto your serving platter. then dispose of it.
  11. Dust liberally with Icing sugar (to cover any cracks 🙂 ) and drizzle over the butterscotch sauce.
  12. When serving, pour extra butterscotch sauce.
  13. FOR THE BUTTERSCOTCH SAUCE:
  14. Combine all ingredients in a heavy bottomed pot.
  15. Over low heat cook until the sugar has dissolved, do not boil
  16. Bring the sauce to a simmer for 2 minutes
  17. Take off the heat. If there is any foam on the top, skim off before storing.

 

SUBMIT YOUR OWN PHOTOS OF THIS RECIPE

1 Images
Submit Your Photos
Telperion
mug_logo_150
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

21 Comments

Write a Comment and Review

  1. Gail wood on April 21, 2019 at 6:00 pm

    Fabulous recipe turned out perfect

    • Gemma Stafford on April 22, 2019 at 12:18 pm

      YAY, i am delighted to hear that!

  2. Lisa on November 13, 2018 at 3:36 pm

    Could this be made the day before serving. Would like to try it for Christmas lunch. Im in Australia so it will be summer.

    • Gemma Stafford on November 13, 2018 at 8:22 pm

      Oh absolutely Lisa, you can make it the day before bu don’t fill it. Then before Christmas lunch fill it with cream and bananas and have it ready in the fridge for after lunch.

      Best,
      Gemma.

  3. Gallifreyfarm on March 7, 2018 at 11:40 am

    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!

    • Gemma Stafford on March 9, 2018 at 6:37 am

      Hi there,
      Really if you assemble this just before serving there will not be a problem. The cream will not stand up so well to having the caramel added for too long.
      You can add the sliced banana to to caramel sauce when it has cooled, but really, we use this dessert at home all the time, easy to assemble and serve, al in one go! better this way too,
      Gemma 🙂

  4. TammiMarie on February 8, 2018 at 4:16 pm

    This is similar to my raspberry chocolate roulade. I love how your pans are loving worn just like mine. <3

    • Gemma Stafford on February 9, 2018 at 3:43 am

      Hi there,
      Yes, and when you buy good quality pans, you will have them forever!
      My mum has the same pan, a deep 10inch round pan, which predates loose bottom pans, for 40 years! She will not dispose of it, though it really is just used for Christmas cakes now.Really it is true of all kitchen equipment, buy the best you can afford, and look after it!
      Good to have you with us, we love this Roulade for parties! always looks spectacular, as your does too, I am sure,
      Gemma 🙂

  5. Marissa on October 26, 2017 at 11:13 am

    Is there a butterscotch sauce recipe that doesn’t have to use cream?
    Do you have to use bananas?

    • Gemma Stafford on October 27, 2017 at 3:11 am

      Hi Marissa,
      butterscotch sauce has cream, it is the nature of it! Most of my caramel sauces are made using some cream, it makes the caramel pourable. This can be done with milk, or water too, but you will need to experiment with it. The fruit you use in this recipe can be varied to your taste. (https://www.biggerbolderbaking.com/microwave-salted-caramel-sauce/) you could experiment with this recipe 🙂

  6. Beatris on March 16, 2017 at 7:49 pm

    Hi Gemma, what is the whipped cream you used as a filling ?

    • Gemma Stafford on March 17, 2017 at 12:10 pm

      Hi Beatris,
      This is cream, which is a natural part of cow’s milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature.In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives may be ok for this recipe, but I am not familiar with these as I do not find them here in the US, I am sorry!
      Gemma 🙂

      • Beatris on March 20, 2017 at 4:00 pm

        Hi Gemma, thank you so much for your answer. I am always lost when it comes to creams. This is a great recipe, I can’t wait to make it to my family 🙂

        • Gemma Stafford on March 21, 2017 at 8:40 am

          Hi Beatris,
          Yes, this is a problem for lots of people, particularly in countries where there is no dairy industry.
          It sounds really strange to people who grew up with milk/cream/butter/cheese as their staple foods. However it is understandable really, hot countries would have had difficulty with these fresh products prior to refrigeration in homes.
          I do hope you can find a suitable one for your use!
          Gemma 🙂

  7. derrick.dodson on June 15, 2016 at 4:44 am

    Nice to have something so unexpected the next time the need for a gluten-free dessert arises. Thanks for that!

    • Gemma Stafford on June 15, 2016 at 1:25 pm

      Hi Derrick,
      This is a great favorite in my house, we make it at the drop of a hat! I am happy you like it,
      Gemma 🙂

  8. Vahideh on January 18, 2016 at 10:06 am

    Dear gemma
    Can i add vinegar and corn starch to meringue for chewy roullade. If i can how much?

    • Gemma Stafford on January 19, 2016 at 6:40 pm

      I haven’t tried that! Let me know how it turns out 🙂

      • Vahideh on January 21, 2016 at 8:36 am

        Thanks dear gemma

  9. Edith on September 4, 2015 at 1:07 am

    This is yet another beautiful recipe. Can this be done as a “microwave mug” dessert?

    • Gemma Stafford on September 4, 2015 at 8:01 pm

      Thanks for your question, Edith. Sorry to say this cannot be done as a microwave mug dessert.

Write a Comment and Review

Leave a Reply

Your email address will not be published. Required fields are marked *

Pin It on Pinterest

Share This