Callebaut peach and white chocolate roulade

Method Print recipe

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Chocolate meringue sponge

1. This will make two meringue sheets on a 27x35x1cm frame or one on a 60x40cm tray.
2. Place the egg whites into a machine bowl and whisk on a medium speed.
3. Slowly add all of the caster sugar, then whisk to make a firm meringue.
4. Add the egg yolks into the meringue and whisk in.
5. Smooth out on to a Silpat mat. A frame can be used for an even result.
6. Cook at 180°C for 8 minutes.
7. Once cooked, place a sheet of greaseproof paper on top, flip the meringue sponge over and remove the tray.

White chocolate cremeux

1. Add the milk, cream and vanilla into a pan and bring to the boil.
2. In a bowl, add the egg yolks and sugar and mix, then add to the pan.
3. Add the gelatine and heat to 83°C
4. Pour the contents of the pan over the white chocolate and add the cocoa butter.
5. Cover tightly with clingfilm and refrigerate.

Dark chocolate glaze

1. Add the glucose and cream to a saucepan and bring to the boil.
2. Pour onto the chocolate and hand blend until emulsified.
3. Add butter and emulsify again.

Assembly

1. Flip the meringue sponge back over and peel off the greaseproof paper.
2. Spoon the white chocolate cremeux onto the meringue sponge and smooth out with a palette knife.
3. Pipe lines of peach conserve.
4. Break up the freeze-dried strawberries and evenly scatter them over the top.
5. Roll the roulade carefully - once rolled, use metal ruler or something firm to ensure it is tightly rolled.
6. Clingfilm whilst still in the greaseproof paper and freeze.

Finish and decoration

1. Place the roulade on a wire rack and glaze using your dark chocolate glaze.
2. Allow excess glaze to fall off before moving it onto your presentation plate.
3. Decorate with white curved chocolate shavings and fresh chopped strawberries.
4. Dust with cocoa powder.