Sicilian Fruit of the Forest Roulade – Ricotta, Berries, and Almonds

Описание: Sicilian Fruit of the Forest Roulade – Ricotta, Berries, and Almonds.
I made this meringue roulade towards the end of summer, but with its deep colors and berries, it felt more like a Christmas desserts to me. This easy desserts homemade recipe uses egg whites from another recipe, showcasing how to create a beautiful sweet recipes without waste. The roulade recipe is perfect for a light and special treat, using simple baking techniques to achieve a delightful dessert. With its light meringue, ricotta cream, berries, and almonds, it feels just right for Christmas and the days between Christmas and New Year or whenever you want something light after a big meal.

Stay until the end to see Julie and her friends tasting it together.

Ingredients

For the meringue
6 egg whites
280 g caster sugar
½ tsp vanilla extract
40g Flaked almonds (optional)
Icing sugar, for dusting

For the fruit of the forest syrup
250 g frozen fruit of the forest
Juice of 1 orange
60 g caster sugar

For the ricotta cream
260 g ricotta
30 g icing sugar
2 tbsp candied orange peel, finely chopped

Method

Whisk the egg whites to soft peaks, then gradually add the sugar until glossy. Beat in the vanilla, spread onto a lined tray, scatter with almonds, and bake at 180°C fan for 8 minutes, then 140°C fan for 15 minutes. Leave to cool.

Simmer the fruit of the forest with orange juice and sugar for 8–10 minutes, then strain to make a smooth syrup. Reserve a little for finishing.

Mix the ricotta with icing sugar and candied orange peel, then gently fold in most of the syrup, keeping a marbled effect.

Spread the ricotta cream over the cooled meringue, roll carefully, and finish with icing sugar, the reserved syrup, and berries.

This is a simple but festive Sicilian-style roulade, light enough to enjoy at the end of a long meal and easy to adapt with the fruit you have at home.

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00:00 Why I saved this roulade for Christmas
00:22 Making the meringue base
03:16 Baking tips and oven timings
03:56 Fruit of the forest syrup
08:58 Ricotta cream filling
10:08 Rolling, finishing, and tasting

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