Mary Berry is joining us this festive season along with a load of special guests for her Christmas Party.
She’s published 75 cookery books over the years and at 83 years old she’s still schooling everyone in the kitchen.
Now that the Christmas season is here, Mary’s bound to have some divine dishes on the menu for her Christmas Party.
One of the delicious desserts that Mary whipped up was a Christmas meringue, clementine and white chocolate roulade.
Here’s how to make it…
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Making the Meringue
Eleanor Tomlinson joined Mary to make a real Christmas treat this year.
To make this hazelnut meringue roulade with a clementine cream centre firstly separate 5 eggs.
Whisk the egg whites until they’re fluffy “like a cloud”.
Next, little by little, add 275g caster sugar.
Whisk the meringue mixture until the stiff peaks form.
Mary took a look at the meringue mix and said: “Now, that is a proper peak.”
Add a Hint of Hazelnut
Now it’s time to add a generous handful (50g) of chopped hazelnuts to finish off the meringue.
Spoon out the meringue mixture into a swiss roll tray lined with baking paper and sprinkle with the last of the hazelnuts.
Into the Oven
Then cook the meringue for 8 minutes at 180 degrees in a fan oven.
After 8 minutes has passed, turn the fan oven up to 140 degrees and cook for a further 15 minutes.
Finally, turn out the meringue onto your worktop and peel off the baking paper.
Get Started on the Filling
While the meringue cools down you can get started on the filling.
Whisk up 300ml double cream and add 2-3 tbsp icing sugar and a splash (2tbsp) of orange liqueur.
Fold in the orange liqueur and smooth the filling over the meringue as evenly as possible.
Then sprinkle with clementine segments (4 clementines) and a grating of white chocolate (50g).
Roll Your Dessert and Enjoy!
And lastly, gently roll the meringue into a roulade and admire your show-stopping Christmas dessert!
This dessert serves 8 and takes 1-2 hours to make.
CATCH UP WITH MARY BERRY’S CHRISTMAS PARTY ON THE BBC IPLAYER.