Fine Desserts

Meringue Roulade with Butterscotch & Bananas

4.41 from 10 votes
Meringue Roulade, Bananas, Butterscotch Sauce, Gemma Stafford, Bigger Bolder Baking, Recipes

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!

 

Watch The Recipe Video!

Meringue Roulade with Bananas & Butterscotch

4.41 from 10 votes
Light, fluffy, and golden brown crisp edges, my Perfect Buttermilk Pancakes are so amazing you might not even need syrup! 
Author: Gemma Stafford
Light, fluffy, and golden brown crisp edges, my Perfect Buttermilk Pancakes are so amazing you might not even need syrup! 
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

  • 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.

 

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Comments & Reviews

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Member
Gail C Wood
7 months ago

Fabulous recipe turned out perfect

Lisa
Guest
Lisa
1 year ago

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

Gallifreyfarm
Member
Gallifreyfarm
1 year ago

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!

TammiMarie
Member
TammiMarie
1 year ago

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

Marissa C.
Member
Marissa C.
2 years ago

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

Beatris
Guest
Beatris
2 years ago

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

derrick.dodson
Member
derrick.dodson
3 years ago

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

Vahideh
Guest
Vahideh
3 years ago

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

Edith
Guest
Edith
4 years ago

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

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford