Meringue Roulade with Butterscotch & Bananas
Save RecipeHi 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!
- 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
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Preheat your oven to 350oF. Line a 13" x 9" baking sheet with parchment ( not grease proof or waxed)
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Whisk egg whites in large bowl until soft peaks form. Adding a pinch of salt helps them whip better.
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Gradually add 1 tablespoon of sugar at a time, beating until meringue is stiff and shiny.
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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.
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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!
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Carefully peel off the parchment paper. Dont worry if you have some holes, all fixable.
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Spread the cream all over the surface of the meringue (the side that had the paper on)
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Scatter the sliced banana all over the cream
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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.
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Still using the cling wrap, lift the roll onto your serving platter. then dispose of it.
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Dust liberally with Icing sugar (to cover any cracks 🙂 ) and drizzle over the butterscotch sauce.
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When serving, pour extra butterscotch sauce.
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FOR THE BUTTERSCOTCH SAUCE:
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Combine all ingredients in a heavy bottomed pot.
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Over low heat cook until the sugar has dissolved, do not boil
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Bring the sauce to a simmer for 2 minutes
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Take off the heat. If there is any foam on the top, skim off before storing.
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!
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Fabulous recipe turned out perfect
YAY, i am delighted to hear that!
Could this be made the day before serving. Would like to try it for Christmas lunch. Im in Australia so it will be summer.
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.
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!
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 🙂
This is similar to my raspberry chocolate roulade. I love how your pans are loving worn just like mine. <3
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 🙂
Is there a butterscotch sauce recipe that doesn’t have to use cream?
Do you have to use bananas?
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 🙂
Hi Gemma, what is the whipped cream you used as a filling ?
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 🙂
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 🙂
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 🙂
Nice to have something so unexpected the next time the need for a gluten-free dessert arises. Thanks for that!
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 🙂
Dear gemma
Can i add vinegar and corn starch to meringue for chewy roullade. If i can how much?
I haven’t tried that! Let me know how it turns out 🙂
Thanks dear gemma
This is yet another beautiful recipe. Can this be done as a “microwave mug” dessert?
Thanks for your question, Edith. Sorry to say this cannot be done as a microwave mug dessert.