Cookies & Cream Roulade
Search results for Cookies & Cream Roulade
Ingredients
8 egg whites
¼ tsp salt
2 cups caster sugar
2 tsp cornflour
2 tsp white vinegar
400ml thickened cream
1 packet OREO original cookies, finely crushed
1 cup cherries -halved, plus extra whole cherries to decorate
¼ cup BOURNEVILLE Cocoa
2 x 30g CADBURY FLAKE CARAMILK, broken into shards
Cookies & Cream Roulade
Search results for Cookies & Cream RouladeIngredients
8 egg whites
¼ tsp salt
2 cups caster sugar
2 tsp cornflour
2 tsp white vinegar
400ml thickened cream
1 packet OREO original cookies, finely crushed
1 cup cherries -halved, plus extra whole cherries to decorate
¼ cup BOURNEVILLE Cocoa
2 x 30g CADBURY FLAKE CARAMILK, broken into shards
Method
- Preheat oven to 180C fan forced.
- Grease and line a swiss roll tin 40cm x 30cm.
- Beat egg whites and salt until firm. Gradually add sugar and continue to beat until stiff and shiny. Fold in cornflour, vinegar and vanilla.
- Spoon mixture into tin and spread evenly. Bake for 15 -20 minutes until lightly brown. Remove from oven and allow to cool in tray for a few minutes.
- Turn the meringue out onto a sheet of clingwrap dusted with icing sugar. Allow to cool for a further 10 minutes.
- Whip the cream until thick and fold through the crushed OREO cookies and cherry halves.
- Spread the cream over the meringue and gently roll up. Wrap in clingwrap and refrigerate on tray for 3 hours before using.
- Place on serving platter, remove the clingwrap and decorate with sifted BOURNEVILLE Cocoa, FLAKE shards and fresh cherries.
