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Brown sugar meringue roulade with burnt honey apples

Sweet, glossy brown sugar meringue roulade, all crackly-silky.
Burnt honey apples turn warm and deeply caramelised.
Finish with vanilla-cinnamon glow for a soft, elegant bite.

dessert ⏱ 120 min 390 kcal / portion 120.0 g carbs / portion (estimated) vegetarian eggmilk 🔗 Original source

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Brown sugar meringue roulade with burnt honey apples
v6 · rb0e705f985 20260727Z1751 Brown Sugar Roulade 🎉 2 pieces vanilla pod 10 pieces bay leaf 2 pieces cinnamon stick 3½ tbsp orange juice 250 g egg white 19.7 ml orange zest 🔥 preheat oven to 200°C fan 🍳 ⏱ 5-6 min start burnt honey apples: simmer honey with vanilla seeds and pod, bay leaves, cinnamon stick, ground cinnamon, and salt until deeply brown 🌀 whisk in orange juice to the honey and keep bay leaves and vanilla pod in the pan for the apples gently pour burnt honey into a heatproof bowl and add bay leaves and vanilla pod to the bowl 🔥 ⏱ 20 min stir apples and olive oil into the sauté pan with remaining burnt honey and roast, stirring halfway, until softened and caramelised ⏳ set apples aside to cool completely 🌀 ⏱ 1 min whisk egg whites on medium-high speed until soft peaks form 🌀 ⏱ 5 min gradually add both sugars to the mixer and whisk on high until thick glossy meringue 🌀 ⏱ 1 min whisk in vanilla paste, ground cinnamon, vinegar, and cornflour, then whisk until fully combined 🍽 spread meringue on lined tray to about 35cm x 25cm 🔥 ⏱ 30-32 min bake meringue at 180°C fan until crusty and lightly brown, then set aside to cool completely 🌀 ⏱ 1-2 min beat cold whipping cream, icing sugar, and mascarpone on medium speed until soft peaks form 🔪 stir in orange zest to the cream 🔪 invert cooled meringue onto a work surface using a tea towel and peel away lining 🍽 spread three-quarters cream evenly over the meringue 🍽 top evenly with burnt honey apples 🍽 roll meringue up into a log and place seam side down on a tray ⏳ ⏱ 30 min refrigerate rolled roulade to firm up 🍽 spread remaining cream down the length of the roulade 🔪 top with bay leaves, vanilla pod halves, and cinnamon stick and drizzle reserved burnt honey syrup; sprinkle extra zest 150 g honey ½ tsp ground cinnamon ½ tsp sea salt 1.1 kg apple 1 tbsp olive oil 100 g light soft brown sugar 250 g caster sugar 1 tbsp vanilla bean paste 2 tsp white wine vinegar 2 tsp cornflour 150 ml whipping cream 20 g icing sugar 250 g mascarpone honey, ground cinnamon, sea salt vanilla seeds & pod · 1 piece bay leaves · 5 pieces cinnamon stick · 1 piece apple, olive oil light soft brown sugar, caster sugar vanilla bean paste, white wine vinegar, cornflour whipping cream, icing sugar, mascarpone 15 ml three quarters remaining bay leaves on top · 5 pieces bay leaf vanilla pod halves · 1 piece vanilla pod cinnamon stick on top · 1 piece cinnamon stick extra zest garnish · 5 ml orange zest
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Preparation steps

  1. preheat oven to 200°C fan
  2. start burnt honey apples: simmer honey with vanilla seeds and pod, bay leaves, cinnamon stick, ground cinnamon, and salt for 5-6 minutes until deeply brown
  3. whisk in orange juice to the honey and keep bay leaves and vanilla pod in the pan for the apples
  4. gently pour burnt honey into a heatproof bowl and add bay leaves and vanilla pod to the bowl
  5. stir apples and olive oil into the sauté pan with remaining burnt honey and roast for 20 minutes, stirring halfway, until softened and caramelised
  6. set apples aside to cool completely
  7. whisk egg whites on medium-high speed for 1 minute until soft peaks form
  8. gradually add both sugars to the mixer and whisk on high for 5 minutes until thick glossy meringue
  9. whisk in vanilla paste, ground cinnamon, vinegar, and cornflour, then whisk for 1 minute until fully combined
  10. spread meringue on lined tray to about 35cm x 25cm
  11. bake meringue at 180°C fan for 30-32 minutes until crusty and lightly brown, then set aside to cool completely
  12. beat cold whipping cream, icing sugar, and mascarpone on medium speed for 1-2 minutes until soft peaks form
  13. stir in orange zest to the cream
  14. invert cooled meringue onto a work surface using a tea towel and peel away lining
  15. spread three-quarters cream evenly over the meringue
  16. top evenly with burnt honey apples
  17. roll meringue up into a log and place seam side down on a tray
  18. refrigerate rolled roulade to firm up for at least 30 minutes
  19. spread remaining cream down the length of the roulade
  20. top with bay leaves, vanilla pod halves, and cinnamon stick and drizzle reserved burnt honey syrup; sprinkle extra zest

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