Lemon & Pistachio Meringue Roulade recipe - Mary Berry's Easter Feast: Episode 2 - BBC Two
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- Опубликовано: 21 мар 2016
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Watch the BBC first on iPlayer 👉 bbc.in/iPlayer-Home Programme website: bbc.in/1LEu5QR Mary Berry bakes Lemon & Pistachio Meringue Roulade for her Easter feast.
For full recipe details visit: bbc.in/1RyPzkE
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Приколы
Just the fact that she had the courage to roll meringue. And she did that so elegantly. Nobody can compete w that
Mary Barry You are all love 💕 baking people’s grandma. Thank you for everything and all the time to teach us who love to bake or those who just started to learn.
Mary Berry is such an elegant person!
Christmas recipe
Lemoncandyz yes she is a star 🎂🎂🎂🎂🎂
Yes we love our Mary ..💜
@J J You mean convection oven?
You probably dont care but does any of you know a trick to log back into an Instagram account??
I somehow forgot the account password. I would love any tips you can offer me.
"And yes it will break" I love that. Delicious even not at Easter! Thank you and greetings from Australia.
dont you just love Mary Berry!
Mary's recipe is always amazing! but also easy and simple. Especially she uses many ingredients made by British. I love her!!
Love the food, adore the woman, what a treasure!
A true lady and a fabulous cook! We need more like Mary!
It's just amazng the things you I love to watch and follow them thank you so much for every thing
I hold my breath when she rolled the meringue... it looks so beautiful
She makes everything look so easy, ahh.
I've been making this for 4 years now andnit looks exactly like this! My husband's favourite dessert!
Everyone should make this...Yummy and easy to make....Thanks Mary
I love Mary Berry
When she marbled that curd and cream like that I literally moaned. That looks delicious!
Lol, same here!
Food Porn at its finest!
This is a nice looking dessert and it is nice and refreshing at the same time.
Mary berry is the real nations treasure
Thanks for amazing and delicious recipe !!!
Mary Berry you are amazing!!
What a fantastic cook you are!!!!And such a sweet and pretty lady too.Delightful
Beautiful Mary Berry,
Thankyou!!!..
It's so simply and expertly executed!.. A labour of love!& looks absolutely Scrumptious!
I always make this dessert and is a success
Thank you for your teachings
Thanks for amazing recipe
I love Mary berry
Mulțumesc, a fost atât de bun, ma bucur ca ai dat aceasta rețetă minunata!
I love this baking goddess
perfect recipie - it works super easy thank you mary :)
What a National treasure she is!
a must try
BRAVISSIMA!
Mary........... this simply made me smile as I watched. I had book marked your video some time ago and my plan is to surprise everyone on. Sunday... I'm hosting Easter this year. Thank you...
and it really is delicious and as simple to prepare
Love Roulade going to try and make this myself
Did you make it? If so how did it turn out, I tried and it was horrendous
Thank you Grandma
It looks soo pretty
Gorgeous food by gorgeous lady👍👍👍
It Looks Amazing 👍😍
Looks very tasty.
Just beautiful and lovely... And why not, obviously tasty... Tks
This is fabulous .I have made it several times .
Me too it was really nice even if I say so myself 😊
I tried it and it was horrendous
Perfect
looks tasty😍😍
Que rico Reina.
Que pena no saber inglés pero la visualización es suficiente.
Gracias
Delicious
Do yourself a favour and make this with lime curd. Oh.My.Goodness. I love lemon curd, but lime took it to an entirely new level. Off to make it again!
I have made this scrummy roulade before, and am making it today for friends. One tip for Mary, if I can be so bold: wet the non-stick paper by running it under the cold tap, scrunch it up, and squeeze it out and shake the drops off. It will now be well behaved and mould easily to your baking tray!
♡ Love this recipe ! ♡ I'm planning on making this for Christmas, could you please tell me the depth of the tray you are using for the Roulade ? Also how long can this be frozen for in advance ? ( as in a week at most ?) Thankyou ☺⚘
MARY BERRY..BBC.." Beauty, Brains and Class"!
miss u on bake off mary berry
oooh, i want some
I.m having this for Christmas .. thanks Mary 💜🎂👍
Zeljko Trifunovic I have made it and it was fine .💜. I added lemon zest and lemon oil to the mix and vanilla just a spot mmm. It very nice .💗
omg abolute perfection!
I love watching you good job Lola Ganda🤗
It looks delicious!!!
Nice
Tempting🇱🇰
Mmmmm
Mmmm
I would really like to know at what stage she froze the roulade for later use - did she finish the roulade together with the filling, rolled it and then froze it, OR did she roll it with a fresh filling only after they took it from the freezer?
I believe you would fill it, roll it, and then freeze. A frozen shell probably would not roll well after coming back to room temperature.
I really wish they would keep Mary’s hair look a bit less fake. She is such a wonderful lady, her personality speaks for her self. ❤️
I make lemon curd in the microwave now and it's so simple. Much easier than the constant stirring/whisking on the stove.
I just love pistachios and this reminds me of a Spanish roulade called Brazo de Mercedes (Arm of Mercedes)...perhaps it is time to introduce a new roulade to my family...thanking you Madame Mary Berry.
Hope she can start her own RUclips channel.
Thanks! I liked your recipe. I am cooking your lemon curd for a lemon pie. How much lemon did you use?
The juice of 2 lemons.
I coukdnt get it fluffy ans it very brown hmmm ut tasted good
My goodness, she makes this look so easy with such a rustic preparation. I always release a sheet roulade cake using a 2nd pan on top of the cake without having to worry about "flipping" it out. (you are then working off the bottom of the second pan, or can do a third flip onto a work board.)
Mary I just discovered you great recipe but you never said how much whip cream to whip that you added 2 tbsp of curd to
She so sweet she gives me cavities 🦷
Witch stage we can froze this after rolling or after baking befor rolls
mmmmmh
How do you freeze the roulade ?
The whole concept is really nice, but sadly when I made the meringue it turn out super soft and the pistachios got burnt at the half baking time. Why? But then I made a normal pavlova, with the same ingredients and it was delicious.
God I wish I had watched this one more time before I made it because I use parchment paper and it stuck I was able to save it by just peeling the paper off which cut up the meringue but when you roll it you can make it look like it was one piece still however I may have eaten some paper 😳 I actually made a Christmas one not Easter and it was so delicious
Mary is beautiful!
Mine was way too sugary....half a kilo of sugar!! has anyone tried to add less sugar to the merengue? Does it work on its consistency?
It’s a lovely dessert, though one wonders if eating raw merengue is quite safe.
Your thought?
Thanks very much.
So sorry, of course the whites are cooked on a merengue. The roll looks so fluffy!
Thank you for a wonderful recipe!
Can you be my granny?
Neil Penner right? I love her.
Does anyone know what cream she used?
Hunain Hussain whipping cream/ heavy cream/ double cream depending on where you live .
in the pHilippine, we have a dessert that's almost like that called Brazo de Mercedes-minus the pistachios and lemons
How much lemon juice and grated rind please
You are fantastic.
I like your job and lovely dialect.
Kiss you dear Mary Berry.
Really lovely lady.
איפה כתוב את הכמויות של העוגה?
Is the meringue inside supposed to be quite soft and a bit spongy??
what is "FAN" temp?
the temperatures she mentions in the video are for fan-assisted ovens
How many lemons used ?
Do we have to serve it immediately?
my question too!
Could I make the merengue the night bofore or will it set?
Be Yourself I'm pretty sure you could put it in the fridge. Also, as she said, it freezes well
Has anyone tried to make this? Is the centre of the meringue supposed to be white and spongy still or did I under cook it. I have a fan oven but used smaller 2nd oven
Sally Davies it should still be quite soft in the centre don't think it would roll if the meringue was crisp all the way through. Made it today was soft in the centre and was delicious!
crispy at the outside? mine was soft both inside and out, it might because I used Xylitol?!
Yes I thought the same as you when I made it but it worked out fine 👍
@@shivarazzaghkarimi nooooooooo. Has to be sugar. So subs
I tired this and I recommend to reduce the sugar into the meringue. This is too sweet
Where can I find non stick paper? Used baking paper and it stuck to it and couldn’t peel the meringue off :(
She left out the quantity of the lemon juice and zest, but the recipe says three large lemons.
How many lemons?
3 large lemons
💝👍👏🔔💯
No cornflour and no rice vinegar? Hmmm, probably they cut this, cause I know she uses it fot Pavlova
😬😂😋
Mary that cut was not almost to the bottom
Yes, Mary Berry is a lovely lady. But that thing has half a kilo of sugar in it. I wish I could find some nice recipes like this with less sugar.
75 grams = 2.6 oz of sugar, not much for the meringue; make the curd more lemony, less sugar there ! you don't need any to turn the meringue ;-)
You aren't meant to eat all of it by yourself, after all. If you want less sugar, eat a smaller portion. Or do a roulade with a cake instead of a meringue--the meringue is nothing but sugar and egg white.
Use less sugar. It’s a preference. It doesn’t have to b that much.
Regular sugar vs castor sugar?
rabit818 Caster, definitely. Curds and meringues, or anything that depends on having a smooth uniform consistency, really benefits from caster sugar, when given the option. Futhermore, granulated can give a slightly grainy texture to the end product so is best avoided when it's more noticeable. However saying all that, you can totally wing it if you want. It won't really affect the final product much at all.
Can I please ask you a question, Ben Shaw - She said that for a wedding they made the roulade in advance and then froze it with success. I would just like to know whether you think she finished the roulade with the filling, rolled it and then froze it, OR did they roll it with a fresh filling only after they took it from the freezer?
Caster sugar always for puds and sweets
In America we call it super fine or bar sugar. 'Bar' refers to a quickly dissolving sugar for cocktails.
Mary berry you are a woderful woman
mary berry
can you be my grandma?
Magyar fordítást kérek .
Like always they never explain anything clear, they don’t want us to become chefs😭
the full recipe is on the website