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This is a light and refreshing alternative to the rich puddings we often serve at this time of year. If you are yet to try the combination of mixed spice and crisp meringue then this recipe is a must – especially when combined with the freshness of seasonal clementines. Prepare in advance and slice just before serving as part of an effortless evening with friends and family.
Recipe provided by Daylesford OrganicPeel and segment your clementines by cutting a round from the top and the bottom of each fruit – just enough so that the flesh is exposed. Stand on a newly flattened edge and follow the curve of the fruit with your knife to remove the outer skin. Carefully run your knife closely alongside each membrane and cleanly remove each of the segments before transferring to a bowl.
Once all of the clementines have been segmented, add the fresh ginger, zest of lime and caster sugar and set aside in the fridge for at least an hour or overnight.
Pre-heat the oven to 200°C/Fan 180°C/Gas 6 and line a 33cm x 23cm baking tray with baking parchment. Whisk the egg whites in a large, clean bowl until they form stiff peaks. Gradually add in the sugar, whisking all the time until thick and glossy. Gently fold in the mixed spice and orange zest. Pour the meringue mixture into the lined baking tray and spread out evenly. Bake in the oven for 5 minutes until just beginning to turn golden before turning the temperature down to 160°C and baking for a further 15 minutes.
Remove from the oven and set aside to cool while you prepare your cream. Add the mixed spice to the cream and gently whip until the cream begins to thicken. The cream should be just thick enough to hold its shape but still soft and not over-whipped.
Add two thirds of the marinated clementines and 2 tbsp of the liquid. Fold together until evenly incorporated. Lay out a piece of baking parchment onto a clean surface and turn your meringue onto it so that the top side is facing down. Peel off the parchment from the base of the cooked meringue. Spread two thirds of the cream onto the meringue, leaving a 3cm space around the edge.
Position the meringue so the long end is nearest you and roll up tightly from the long end, using the greaseproof paper to help you. Neatly arrange the leftover cream along the centre of the roulade and top with the remaining clementines. Sprinkle with chopped pistachios before cutting into generous slices, drizzling over any leftover juices from the clementines.
1 hour 30 minutes
Serves 8
Peel and segment your clementines by cutting a round from the top and the bottom of each fruit – just enough so that the flesh is exposed. Stand on a newly flattened edge and follow the curve of the fruit with your knife to remove the outer skin. Carefully run your knife closely alongside each membrane and cleanly remove each of the segments before transferring to a bowl.
Once all of the clementines have been segmented, add the fresh ginger, zest of lime and caster sugar and set aside in the fridge for at least an hour or overnight.
Pre-heat the oven to 200°C/Fan 180°C/Gas 6 and line a 33cm x 23cm baking tray with baking parchment. Whisk the egg whites in a large, clean bowl until they form stiff peaks. Gradually add in the sugar, whisking all the time until thick and glossy. Gently fold in the mixed spice and orange zest. Pour the meringue mixture into the lined baking tray and spread out evenly. Bake in the oven for 5 minutes until just beginning to turn golden before turning the temperature down to 160°C and baking for a further 15 minutes.
Remove from the oven and set aside to cool while you prepare your cream. Add the mixed spice to the cream and gently whip until the cream begins to thicken. The cream should be just thick enough to hold its shape but still soft and not over-whipped.
Add two thirds of the marinated clementines and 2 tbsp of the liquid. Fold together until evenly incorporated. Lay out a piece of baking parchment onto a clean surface and turn your meringue onto it so that the top side is facing down. Peel off the parchment from the base of the cooked meringue. Spread two thirds of the cream onto the meringue, leaving a 3cm space around the edge.
Position the meringue so the long end is nearest you and roll up tightly from the long end, using the greaseproof paper to help you. Neatly arrange the leftover cream along the centre of the roulade and top with the remaining clementines. Sprinkle with chopped pistachios before cutting into generous slices, drizzling over any leftover juices from the clementines.
15 minutes
Serves 18-22 scones
