Blackcurrant Christmas Roulade


Blackcurrant and Clementine Christmas Roulade

For the Blackcurrant Curd:

250g blackcurrants
200g caster sugar
3 egg yolks
1 tbsp cornflour
75g butter
Juice of 1 clementine

To make the filling, put the blackcurrants and clementine juice into a saucepan over a low heat; once the blackcurrants start to break down, put them into a blender and then sieve into a heat-proof bowl.
Whisk in the egg yolks, sugar and cornflour, then put the mixture over a pan of simmering water and whisk for 5 minutes before adding the butter a knob at a time. Keep whisking until the mixture becomes nice and thick, then cover with cling film and pop in the fridge until cool.

For the Roulade:
250g caster sugar
5 egg whites
1 tsp white wine vinegar
2 tsp cornflour
Zest of 1 clementine

Whisk the egg whites with a mixer until they hold their shape, then continue whisking while adding the sugar 1 tbsp at a time. Once all the sugar has been incorporated, add in the vinegar, cornflour, and zest, then spread your meringue mixture onto a lined baking tray. Make sure it is as thin as you can get it, then place it in a 200 degrees pre-heated oven for 10 minutes before turning it down to 170 degrees for another 15 minutes. Remove from the oven and allow to sit for 10 minutes before flipping the meringue onto parchment dusted with icing sugar.

To serve:
150ml double cream
1 tbsp icing sugar (heaped)
Zest of 1 clementine

Whisk together the double cream and icing sugar until it forms soft peaks. Once the meringue is completely cool, spread over a layer of curd, then a layer of cream and then roll from its one long end to the opposite long end before dusting with cinnamon icing sugar and the zest of 1 clementine.

This mixture will make 1 roulade to serve 8 people.