Fine Desserts Meringue Roulade with Butterscotch & Bananas 4.41 from 10 votes By Gemma Stafford | March 5, 2014 | 21 Dessert Caramel Fruit Baking Pans Electric Mixer 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! Try These Recipes! Chocolate Souffle SimplifiedEasy 10 Minute Tiramisu RecipeBrownie Bread PuddingSilky Smooth Chocolate Soup Watch The Recipe Video! Meringue Roulade with Bananas & Butterscotch 4.41 from 10 votes Print Recipe Light, fluffy, and golden brown crisp edges, my Perfect Buttermilk Pancakes are so amazing you might not even need syrup! Author: Gemma Stafford Dessert Caramel Fruit Baking Pans Electric Mixer 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 temp10 oz sugarPinch of Salt4 cups of whipped cream (2 liquid cups)2 bananas , slicedBUTTERSCOTCH SAUCE:2/3 cup (5floz/150ml) cream4 tablespoons (2oz/60g) butter1/2 cup (3oz/90g) dark brown sugarPinch 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. Submit your own photos of this recipe Upload Photo 1 Images Telperion