Hazelnut Meringue Roulade
A showstopper dessert that will make an impact with customers
Mulled Winter Pavlova
Desserts
Food
British
Crisp meringue topped with creamy Bird’s Custard, spiced poached fruit and a rich mulled wine reduction for a warming seasonal dessert.
Prep: MEDIUM
10 Servings
Ingredients
• 50g Bird’s Custard Powder
• 250g sugar
• 400ml milk
• 200ml double cream
• 500ml red wine
• 2 cinnamon sticks
• 2 star anise
• 500g mixed fruits (plums, pears, figs)
• 10 meringue nests
Method
- Mix the Bird’s Custard Powder with 50g sugar and 50ml milk to form a paste. Bring the rest of the milk to the boil, then add the paste and whisk, stirring for 2 min as it thickens. Then leave to cool fully.
- Whip cream then fold into the cold custard, store in the fridge until needed.
- Place the red wine in a pan, add 200g sugar and the cinnamon sticks and star anise. Bring to a simmer.
- Add the mixed fruits and poach for 15 mins or until tender. Then leave them in the syrup to cool.
- When the fruit is cool, remove, then reduce the poaching liquid.
- Spoon the custard cream onto the meringue nests, slice the fruit and top. Drizzle with the mulled wine reduction.
