Meringue Roulade

Points per serving: 4
Published 3 October, 2016

Serves 8

Egg whites                                                          4
Stevia sugar                                                       125g
0% fat Greek Yogurt                                          300g
Honey                                                                  2 Tsp.
Raspberries, halved                                           250g
Pistachio nuts, chopped                                   15
Dark chocolate, melted                                     6 squares
Line a baking sheet with baking paper and pre heat the oven to 180oc Gas 4

  1. Whisk the egg whites to soft peaks
  2. Add in the sugar a tablespoon at a time
  3. When all the sugar has been added, continue to whisk until you have a glossy, stiff peak
  4. Spread the mixture over the baking sheet ensuring it is distributed evenly
  5. Bake for 8 – 10 minutes then turn down the heat to 115c Gas 3 and continue to bake for 1 hour.
  6. Allow to cool in the oven for a further hour.
  7. Remove from the oven and place upside down on a clean tea towel ( this will help you shape the roulade)
  8. Peel off the baking parchment
  9. Stir the honey into the Greek yogurt and spread over the surface of the meringue.
  10. Sprinkle over the raspberry leaving some aside for decoration
  11. Using the tea towel to assist you, roll the up the meringue starting at the narrowest edge.
  12. Transfer to a serving plate
  13. Gently melt the chocolate in a heatproof bowl over simmering water
  14. Decorate with roulade with the remaining raspberries.
  15. Sprinkle over the chopped pistachio
  16. Drizzle with melted chocolate