Great British Bake Off special: Pina Colada roulade 

Great British Bake Off special: Pina Colada roulade

RUBY BHOGAL, finalist 2018 

SERVES 10

FOR THE MERINGUE

4 large egg whites

225g caster sugar

1 tsp white wine vinegar

50g sweetened desiccated coconut

icing sugar, for dusting

gold shimmer spray, to decorate

FOR THE FILLING

3 x 435g tins pineapple rings, in syrup

50g caster sugar

300ml double cream

150g mascarpone cheese

1 tsp vanilla paste

4 tbsp coconut rum

50g creamed coconut, grated

1 tsp coconut extract

YOU WILL NEED

large roasting tin

22cm x 33cm swiss roll tin, oiled, then lined with baking paper

sheet of baking paper dusted with icing sugar

  • Preheat the oven to 200C/ 180C fan/gas 6. First, start the filling. Drain the pineapple, reserving the syrup. Chop the rings into 1cm pieces and spread out in a large roasting tin. Drizzle over 2 tablespoons of the reserved syrup and roast for 20-25 minutes, until golden and sticky. Remove from the oven and set aside to cool.
  • Place the remaining pineapple syrup in a small pan with 25g of the caster sugar and bring to the boil. Reduce the heat and simmer to a thick syrup. Remove from the heat and leave to cool.
  • For the meringue, whisk the egg whites until stiff but not dry. Add the sugar 1 teaspoon at a time, until it is all incorporated and the mixture is stiff and glossy.
  • Fold in the vinegar and coconut, then spoon the meringue into the lined swiss roll tin and level out. Tap the tin on the worktop to remove any air pockets.
  • Bake the meringue for 8-9 minutes, until the top is lightly golden brown. Reduce the temperature to 180C/ 160C fan/gas 4 and bake for 10 minutes more, or until the meringue is firm.
  • Remove from the oven and turn out on to baking paper dusted with icing sugar. Peel the lining paper from the base and leave the meringue to cool for 10 minutes.
  • To complete the filling, pour the double cream into a medium bowl. Add the remaining 25g of sugar, along with the mascarpone, vanilla paste, coconut rum, grated coconut and coconut extract. Whisk to stiff peaks.
  • Spread three-quarters of the coconut cream evenly over the meringue and scatter three-quarters of the roasted pineapple on top.
  • Using a sharp knife, score a line 1cm in from the short edge, nearest you, then fold the scored end and roll up the roulade using the baking paper to help lift and roll. Wrap the roulade in baking paper and chill for 30 minutes.
  • Unwrap the roulade and place on a serving plate. Spoon the remaining coconut cream down the centre of the top of the roulade and arrange the remaining pineapple on top. Drizzle with pineapple syrup, spray with gold spray, then dust with icing sugar. Serve with the remaining pineapple syrup on the side.