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

45:53

Podcast

TDF Talks With Award-Winning Magazine Editor Justine Cullen

The mum-of-four reflects on her career, the state of the Australian fashion industry, and the future of magazine publishing.

News

A Unique New Line Of Meticulously Handwoven Bags

Introducing George – a limited collection of bags exploring the relationship between object, material, and human interaction.
Sally Tabart
  19 hours ago

On The Market

One Of Fitzroy’s Most Iconic Homes Is On The Market

Your chance to see inside (and maybe own!) the most intriguing house on the street!

Studio Visit

New Work From A Favourite Local Artist, Super-Charged With Colour + Pattern

Melbourne-based artist Gavin Brown opens a new exhibition of works today, inspired by the sights, flavours, and moods of travels through Asi...
Elle Murrell

News

Have You Ever Secretly Wondered…What IS Mid-Century Modern?

A visual guide to a celebrated era of design ‘From A To Eames’ by Lauren Whybrow and illustrations by Tom Jay.
Miriam McGarry

Architecture

A Sustainable Home, Designed To Connect To Community

The sunny and generous renovation of a California Bungalow in Northcote, by Gardiner Architects.
Miriam McGarry

Homes

From Caterpillar To Butterfly - A Truly Transformed Home!

Take a tour through the incredible Sydney home Terri Winter of top3 by design shares with her family.
Lucy Feagins
  7 hours ago

In Print

A New Monograph Celebrating One Of Australia's Most Captivating Female Artists

As the new book series Mini Monographs hits shelves, we offer a look inside the first volume, honouring bold painter Del Kathryn Barton.
Sarah Darmody

Sustainability

These Australian-Made Blankets Close The Loop On Textile Industry Waste

Sustainable start-up Seljak turns textile offcuts bound for landfill into high-quality merino blankets, at the country’s last remaining wo...
Elle Murrell

Shopping

Doubling Down On Bedding With Milou Milou

Eco-luxe bedding created from re-purposed 'dead stock', in every colour you could dream of.
Miriam McGarry

News

A Month-Long Third Drawer Down x David Shrigley Pop-Up

This decade-long collaboration between Melbourne’s kookiest gift store and the renowned artist is open for business!
Sally Tabart

Architecture

A House Revived From The 1990s

CO-AP Architects boldly re-imagine a 1990s semi-detached home in Balmain, Sydney.
Miriam McGarry
  23 hours ago

Studio Visit

Exquisite Portraits And Still Life Paintings From Fiona O'Byrne

The landscape architect and painter shares her meticulously detailed portraits and still life works.
Miriam McGarry

Architecture

The Ultimate Heritage Restoration Project, On Remote Bruny Island

John Wardle Architects masterfully restore Captain James Kelly's 175-year-old cottage off Tasmania's South Coast.

Interiors

Stand-Out Kitchens To Inspire

Kitchen ideas and inspiration from our interiors columnist, Lauren Li.
Lauren Li

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