This website uses cookies to improve your experience navigating our site. By continuing to browse, you are agreeing to our use of cookies.

OK, I understand

Beatrix Bakes · Cocoa Meringue Roulade With Toffeed Fig And Creme Fraîche

Food

A tiny little store nestled in the heart of North Melbourne on Queensberry Street, Beatrix is always bustling. Walking into Nat Paull’s storybook-level cute bakery feels like walking into the kitchen of your best friend (who also happens to be a world-class pastry chef).

Inside, you’ll find a gentle hubbub of loyal daily customers and delighted newcomers, sipping on tea or coffee, and nibbling on a delicious-looking something. Beatrix is just that kind of place – you can’t help but want to take a peek inside, and once inside… you just can’t leave without something sweet!

20th March, 2018

The base of Nat’s choice meringue roulade, made with Dutch cocoa. Photo – Caitlin Mills. Styling – Lucy Feagins. Styling Assistant – Ashley Simonetto.

Spreading smooth creme fraîche over the roulade. Photo – Caitlin Mills. Styling – Lucy Feagins. Styling Assistant – Ashley Simonetto.

Freshly caramelised figs come next! Photo – Caitlin Mills. Styling – Lucy Feagins. Styling Assistant – Ashley Simonetto.

‘We have a rare ability to meld the traditional pillars of cake baking, with our own brand of irreverent innovation’ says Nat. Photo – Caitlin Mills. Styling – Lucy Feagins. Styling Assistant – Ashley Simonetto.

A modern take on a nostalgic classic. Photo – Caitlin Mills. Styling – Lucy Feagins. Styling Assistant – Ashley Simonetto.

‘Roulades are the Seventies, speedy and scrumptious all at once!’ Nat says. Photo – Caitlin Mills. Styling – Lucy Feagins. Styling Assistant – Ashley Simonetto.

Nat Paull of Beatrix
Tuesday 20th March 2018

‘Roulades are the Seventies, speedy and scrumptious all at once!’ – Nat Paull.

The recipes we use at Beatrix are drawn from my pastry chef experience, a crazy amount of cookbooks, and nostalgic favourites. We have a rare ability to meld the traditional pillars of cake baking with our own brand of irreverent innovation.

This week’s recipe is a good example of this amalgamation: cocoa meringue roulade with toffeed fig and St David’s Dairy creme fraîche!

Roulades are the Seventies, speedy and scrumptious all at once! Don’t pass them by, as they are an agile dessert that pair happily with a variety of creams (mascarpone, crème fraiche, smooth ricotta) and fruit (berries, poached pear, passionfruit, lemon curd etc). You could also opt to switch this to a layer cake. I always love eating the offcuts from the morning cake set up at Beatrix… well before you should really be eating these kind of desserts!

 

INGREDIENTS for the roulade
(makes one, 30cm x 40cm)

180g egg whites (from around 6 eggs)
pinch tartar cream
300g caster sugar
50g Dutch cocoa powder
5g vanilla paste
Pinch of good sea salt

INGREDIENTS for the filling

500g mascarpone
1/2 teaspoon vanilla paste – or half a vanilla bean scraped out
Zest one lemon
4 large ripe figs, each cut into three slices

Method

FOR THE ROULADE

Preheat oven to 150˚C.

Line a 30cm x 40cm flat tray with canola spray and baking paper.

Place the egg whites and cream of tartar in the stand mixer bowl, and whisk at a medium-high speed. Whisk the whites until they reach a firm peak and look creamy.

Add half a cup of the sugar gradually- around a tablespoon at a time to start with, then two at a time as the mix gets glossy and firm.

Add the vanilla.

Sift the cocoa, salt, and remaining sugar together, turn off the mixer then add all at once to the meringue at a low speed. The cocoa can fly so drape a tea towel over the top!

Scrape the mix out into the prepared tray, in a large rectangular shape, and smooth out with an offset spatula, leaving a small margin as the meringue will puff and spread when baking. Spread it all the way if using a tin with higher sides, or split the mix between two canola sprayed and lined 20cm round cake tins to make a layer cake.

Bake for 25-30 minutes until the top feels crunchy but not hard – like a crunchy pillow!

Cool the meringue completely on the tray.

Method

FOR THE FILLING

Stir the mascarpone, vanilla and lemon zest.

Lay the fig slices on a baking tray and scatter with sugar blowtorch the sugar to caramelise

To fill and assemble, turn the meringue out onto a sheet of Gladwrap dusted with Dutch cocoa. Flip the meringue onto the Gladwrap so the top becomes the outside and the longest side is closest to you.

Spread the mascarpone out starting from the side closest to you and leave an un-creamed 2cm strip at the top.

Tear the toffeed figs and scatter over the cream.

Start the roll by moving along the roulade with your fingers – just tucking the first bit.

Using the Gladwrap, lift and roll the roulade until the seam is on the bottom – roll onto a platter and eat!

View Comments

Similar Stories

Food

Hummingbird Cake

We first discovered the delightful Julia Busuttil when she generously contributed the most delectable Hummingbird cake for our epic cake tab...
Julia Busuttil Nishimura of Ostro

Food

Beatrix Bakes · 'Almond Jaws' Toasted Almond Cookies With Dulce de Leche

Introducing Natalie Paull of the teeny-tiny, cult-status North Melbourne bakery, Beatrix!
Natalie Paull

Food

Beatrix Bakes · Chocolate Creme Brûlée Tart

Nat Paull from Beatrix brings us her idea of a perfect 'last dessert' – creamy, chocolate custard with berries, inside a flakey pastry ed...
Natalie Paull of Beatrix

This Week

News

Huge Names Added To The 'All About Women' Festival

Including Michelle Obama’s former Chief of Staff!
Sally Tabart

Tiny Homes

This Home Transforms Neglected Housing Stock Into Micro Luxury!

The 'tiny home' phenomenon continues... explore the Type Street Apartment from Tsai Design.
Miriam McGarry

Homes

A Magical Inner City Treehouse

An empty nester's brilliantly unconventional Clifton Hill home, designed by architect Murray Barker.
Lucy Feagins
  21 hours ago

Architecture

An Award-Winning Home, In Three Parts

The triple pavilion house design from Trias Studio in Newcastle, NSW.
Miriam McGarry
  13 hours ago

Art

10 Unmissable Art Exhibitions of 2019

Our pick of not-to-be-missed art exhibitions for 2019, Australia wide – clear the calendar!
Miriam McGarry

The Tools I Use

The Tools I Use · Phillip Withers

We go behind-the-scenes and inside the toolkit with legendary local landscape designer, Phillip Withers!

Modernist Australia

A Home Where Summer Holidays Never End, And It's For Sale

A miracle confluence of premier Victorian beach town, and preeminent Victorian architect Guilford Bell, designed in 1973.
Patricia Callan

Work Space

An Invigorating New Base For A Homegrown Success Story

Carman’s invite us to check our their fresh HQ by Ewert Leaf architects in Huntingdale, Victoria.
Elle Murrell

Art

This Exhibition Is A Tribute To New York Museum Wanderings

Sydney-born, New York-based artist Adriana Picker returns to her home city to unveil 'Vases from the MET' in Paddington this week.
Miriam McGarry

News

The Bag Making Workshop Combining Aesthetics With Ethics

Level up and learn how to craft your own leather pouch!
Sally Tabart
  12 hours ago

News

What To Do On Your Next Summer Roadtrip

Bush Heritage Australia remind us what to consider (and what’s at stake if we don’t) as we venture outdoors.
Elle Murrell

Food

Lucy's Green Bean Salad With Preserved Lemon, Hazelnuts And Crème Fraîche

An easy weeknight staple, dressed up with zingy preserved lemon, creme fraiche and roasted hazelnuts for that all important crunch!
Lucy Feagins

Every Painting Tells A Story

This Painting From 1862 Reveals A Dramatic, Cautionary Tale!

A family loses their fortune in dramatic circumstances, in this captivating work from the National Gallery of Australia's 'Love & Desire' ex...

News

Your Chance To Eat With Julia Ostro!

Enjoy Julia Busuttil-Nishimura’s personal favourite recipes from her prolific cookbook!

News

Mercedes me Achieves carboNZero Certification

The Mercedes me Melbourne cafe and event space has been recognised for their ongoing commitment to sustainability.

Similar Stories

Food

Hummingbird Cake

We first discovered the delightful Julia Busuttil when she generously contributed the most delectable Hummingbird cake for our epic cake tab...
Julia Busuttil Nishimura of Ostro

Food

Beatrix Bakes · 'Almond Jaws' Toasted Almond Cookies With Dulce de Leche

Introducing Natalie Paull of the teeny-tiny, cult-status North Melbourne bakery, Beatrix!
Natalie Paull

Food

Beatrix Bakes · Chocolate Creme Brûlée Tart

Nat Paull from Beatrix brings us her idea of a perfect 'last dessert' – creamy, chocolate custard with berries, inside a flakey pastry ed...
Natalie Paull of Beatrix