Banoffee meringue roulade
Serves: 8
Prep time: 30 minsTotal time: 
Photograph by Kris Kirkham
Banoffee meringue roulade
Serves: 8
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
504Kcal
Fat
29gr
Saturates
18gr
Carbs
39gr
Sugars
37gr
Fibre
1gr
Protein
3gr
Salt
0.1gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 1-2 tsp vegetable oil, for greasing
- 4 large egg whites
- 225g caster sugar
- 1 tsp cornflour
- 2 tbsp icing sugar, for dusting
- 300ml double cream
- 2 bananas
- a squeeze of lemon juice
- 1 x 260g jar Taste the Difference salted caramel sauce
- 50g dark chocolate, melted
Step by step
Get ahead
Make up to the end of step 4 up to a day ahead; leave the meringue in a cool place but not in the fridge. You can finish the recipe up to the end of step 7 up to 2 hours ahead; chill the roulade but take it out of the fridge 30 minutes or so before serving.
- Preheat the oven to 180°C, fan 160°C, gas 4, and oil and line a 20cm x 30cm Swiss roll tin with nonstick baking paper.
- Whisk the egg whites in a large clean bowl until they form stiff peaks, then gradually add the caster sugar, little by little, whisking all the time and adding the cornflour with the final addition of sugar.
- Pile the meringue mix into the tin and gently spread it out. Bake the roulade for 5 minutes, then reduce the oven temperature to 160°C, fan 140°C, gas 3, and continue to cook the meringue for 20-25 minutes, until lightly golden and set. While the meringue is in the oven, lightly dust a sheet of nonstick baking paper with icing sugar (it needs to be slightly bigger than the size of the tin).
- Take the cooked meringue out of the oven; set it aside for 10 minutes, then turn it onto the icing sugar-dusted paper; leave to cool.
- To finish, whip the cream. Peel and chop the bananas into small cubes and toss with the lemon juice. Then carefully peel away the base paper from the cold meringue roulade.
- Spoon the salted caramel sauce onto the meringue in blobs and carefully spread it out. Now spread on the cream and scatter the chopped banana on top of that.
- Starting at one of the shorter ends, roll up the roulade like a Swiss roll, using the baking paper to help you. Then, using two fish slices, transfer the whole roulade to a serving plate or board. Drizzle with the melted chocolate.
- Slice the roulade with a sharp knife to serve.
