I made this dish today for a family meal. One of the guests has gluten intolerance so it fitted the bill nicely. My goodness. It exceeded all expectations and was devoured with great pleasure by all the guests. This is going to be one of my go to desserts, the flavours are amazing. Thanks guys x
Oh my! The burned honey is divine. I could not believe that a. olive oil (and bay leaves) b. orange would go so well with apple. This is now officially my favourite dessert! Thank you for sharing.
I made the meringue roulade with rose petals and raspberries from your book „Plenty More“ ( in German: Vegetarische Köstlichkeiten) and me, my family and all my friends loved it. Great recipe ❤
I didn’t realize there was a new cookbook, just checked that it’s coming out Oct. 18th in the US. Can’t wait to make and taste this. It looks delicious. Anything with merengue is the best! I’m also curious for the cover’s recipe because his pasta recipes are some of the best. Papardelle with harissa, olives and capers is probably my all time favorite. 😋
I make meringue roulades every couple months and will definitely add this to the list for the holidays. My family fights for the end pieces as they are the crunchiest so I never cut them off. Great job !!
Stunning ..... I'm going to try using the light brown sugar! I have made a similar one befire using caramelised pears & almonds. (Hello from South Africa)
We have similar meringue dessert in the Phil but we spread egg custard instead of apples then roll it up...When sliced looks beautiful with yellow centre.
Oh my word this looks absolutely delicious! We're having a summer Christmas here in South Africa. Thinking to use nectarines instead. Do you think it would work?
You can definitely make the elements (meringue, apples and cream) a day ahead and assemble on the day. The meringue should be stored either wrapped or kept in airtight container. We hope that's helpful!
I made this last weekend & MY OH MY it was soooo good. I thought it would be very sweet but it was just soo perfect balanced. So thank you so much for sharing your knowledge. I WILL BE MAKING THIS AGAIN😉😉
This was an amazing recipe, with incredible flavour, thank you for sharing. While I had lovely soft shell on the pav the centre was a little flat. Any tips to help with this? I’m not sure whether the oven was too hot or I over beat the egg whites. Presentation was also simple and looked 100%.
How should I store the meringue to assemble it the next day? Also, can I use dried bay leaves instead of fresh ones? I’d be super happy if you could answer! Thank you
We wouldn't suggest assembling the roulade the day before as the meringue base will get soggy. You can make all the elements (meringue, apples, cream) the day before and assemble on the day. Hope that's helpful!
The amount of apples in this recipe is after peeling, coring and slicing and the oven temp should be 400F in a non-fan oven (standard North American setting). All our cookbooks published in North America have been converted to cups/Fahrenheit. Let us know if you have any other questions.
Google must be listening to us! We just had your wonderful Celebration Rice (from the Masterclass site) with salmon. Now I see this in my TH-cam feed. Quick question. Did you spray or oil the bakibg paper to prevent sticking, or will the meringue just pull off?
Omg. It’s the middle of the night, I am hurting from how much I want this right now. I’ld prolly sell my soul if asked. If a food replicator ever becomes a thing this betterbe in it!
The meringue looks as thin as a piece of cardboard - surely a meringue roulade should be thicker and much more lighter and airy than what we see here...?
does anyone know why cooks never use spatulas in videos, whether online or on tv? is it just that it looks awkward or unpleasant? because the constant setting aside of unscraped bowls has bothered me my whole life and it doesnt seem like theyre going to stop any time soon so i just want to know if theres a real reason lol
Ha! There's quite a simple answer to this, filming time is limited and precious so if we've used enough of cream etc, we'll put the bowl aside. It's also not so interesting on camera. But fear not, we eat every last scrape!
He’s so chill making this. I saw the words”meringue” and “roulade” next to each other in the title and got stressed out.
Don't stress, it's easier than it looks!
🤣💟
Hearing you LOL
🤣🤣🤣
Right!!😅
what a great recipe with incredibly easy to find ingredients that anyone can get from a supermarket. 10/10
I made it this weekend, it was easier than I thought and absolutely delish! my mum even called it a 'show stopper!' thanks guys 👏🏻
I made this dish today for a family meal. One of the guests has gluten intolerance so it fitted the bill nicely. My goodness. It exceeded all expectations and was devoured with great pleasure by all the guests. This is going to be one of my go to desserts, the flavours are amazing. Thanks guys x
Oh my! The burned honey is divine. I could not believe that a. olive oil (and bay leaves) b. orange would go so well with apple. This is now officially my favourite dessert! Thank you for sharing.
Such a great combo
amazing recipe! MORE OF JENS PLEASE! what a delight he is!
I made the meringue roulade with rose petals and raspberries from your book „Plenty More“ ( in German: Vegetarische Köstlichkeiten) and me, my family and all my friends loved it. Great recipe ❤
Brilliant idea this roulade. Will turn it into a Bouche de Noel 👌🏼 You’re a genius! We love everything you make, thank you 😋🙏🏼
The other extra good thing is your humor! I will be making this! Thank you!
I didn’t realize there was a new cookbook, just checked that it’s coming out Oct. 18th in the US. Can’t wait to make and taste this. It looks delicious. Anything with merengue is the best! I’m also curious for the cover’s recipe because his pasta recipes are some of the best. Papardelle with harissa, olives and capers is probably my all time favorite. 😋
I make meringue roulades every couple months and will definitely add this to the list for the holidays. My family fights for the end pieces as they are the crunchiest so I never cut them off. Great job !!
Great desert , will make it for Christmas lunch 🧑🎄
Stunning ..... I'm going to try using the light brown sugar! I have made a similar one befire using caramelised pears & almonds. (Hello from South Africa)
This looks beautiful! I'm going to make it for my family's Christmas gathering.
Let us know how it turns out!
Exciting! So original and gluten free to boot. Will definitely make. Thank you.
That's going to be my bûche de Noël for my family for this holiday
Hope you enjoy them! Greetings from London :)
Thankyou so much guys .I did the roulade with apples and the result was fantastic. You are the best. 👏👏👏👏👏👏👏👏
We're so pleased! 😍
WOW! It looks fantastic! I love the variation at the end too. Thank you for sharing these wonderful recipes. 😀💖🙌✨
You're welcome. Thank you for watching!
The apple meringue looks lovely!!!!
This looks absolutely unbelievable! I am definitely going to try make it. Thank you for sharing.
They are both mouth watering and delicious.
This is amazing Yotem. Brilliant recipe.
We have similar meringue dessert in the Phil but we spread egg custard instead of apples then roll it up...When sliced looks beautiful with yellow centre.
Something must beautiful what I saw.
Please more and more.
So beautiful and original
looks pretty simple but so delicious.
Can’t wait to make this! I’m one of the Lemon Tarts and have been a fan since a friend gifted Plenty.
I could eat the whole log in one sitting, meringue rocks
love this recipe!! just made it, second time, and was wondering. how long do you this it'll keep in the fridge?
Hi, it will keep 2 - 3 days in the fridge no problem.
Wow. I am gng to make it. Hv done lots of pavlovas. It's simple
Wouldn’t it be so much easier if you just came to my place to cook it? Looks amazing
It would ;)
Woa… looks amazing. Will try this rwcipe
Great recipe, really nice for the cold days
Oh my word this looks absolutely delicious! We're having a summer Christmas here in South Africa. Thinking to use nectarines instead. Do you think it would work?
That would definitely work. You won't have to cook the nectarines as long as the apples but this should work well. Let us know how it turned out!
Hi, should I make everything a day in advance before assembling together? How to store the meringue?
You can definitely make the elements (meringue, apples and cream) a day ahead and assemble on the day. The meringue should be stored either wrapped or kept in airtight container. We hope that's helpful!
I'm definitely going tobtry this. Thanks guys👌👌
I made this last weekend & MY OH MY it was soooo good. I thought it would be very sweet but it was just soo perfect balanced. So thank you so much for sharing your knowledge. I WILL BE MAKING THIS AGAIN😉😉
like a rosh hashana yule log😍
We never thought of that but Yes!!!
This was an amazing recipe, with incredible flavour, thank you for sharing. While I had lovely soft shell on the pav the centre was a little flat. Any tips to help with this? I’m not sure whether the oven was too hot or I over beat the egg whites. Presentation was also simple and looked 100%.
That's totally fine, our meringue is a little flat in the middle too. It's the price you pay for a bit of squidge. Glad you enjoyed it!
i love u ottolenghi a new fan here ☺️
Welcome!
How should I store the meringue to assemble it the next day? Also, can I use dried bay leaves instead of fresh ones? I’d be super happy if you could answer! Thank you
The meringue should be kept in a cool, dry area (your cooled down oven is a good spot) and can be covered with a tea towel. We hope that's helpful.
Amazing recipe! Is the Extra Good Things book fully vegetarian?
It isn't but most of the recipes are.
Both looked so delicious. 👍
How long could I make the finished roulade in advance. Could I make it the day before?
We wouldn't suggest assembling the roulade the day before as the meringue base will get soggy. You can make all the elements (meringue, apples, cream) the day before and assemble on the day. Hope that's helpful!
Many thanks for your advice.
Wonderfull gluten free dessert!
Yaaay otk is back!
Yes, we are!
Scrumptious can’t wait for next recipe 😋
can't wait for next week getting otk no. 2 in germany!
So are we!
Is the amount of Apples after slicing or before? Also are your cookbooks only metric measurements? My oven doesn't translate to 392 degrees F
The amount of apples in this recipe is after peeling, coring and slicing and the oven temp should be 400F in a non-fan oven (standard North American setting). All our cookbooks published in North America have been converted to cups/Fahrenheit. Let us know if you have any other questions.
I will try this!! Beautiful!!
You're the man, and team. Giggles
This looks so good love your recipes 😊
It is amazing...
So excited to make this YUM
just pre ordered new book ! Hello Jens ! where can we find the hazelnut variation ? thank you !!!
The hazelnut variation is more of a suggestion rather than a proper recipe to show how versatile the roulade is. Hope you like it!
Amazing
Does the cornstarch help to stabilize the meringue?
It does. :)
Google must be listening to us! We just had your wonderful Celebration Rice (from the Masterclass site) with salmon. Now I see this in my TH-cam feed.
Quick question. Did you spray or oil the bakibg paper to prevent sticking, or will the meringue just pull off?
No need for oil, the paper will peel off easily.
I'm sure you get this asked a lot, but where can I get the blue pan you keep using in your videos? I've been looking for one just like it.
The blue pan is by a very well known cast iron cookware brand :)
it's from La creucet, Sur la table has it if you are in the US
Yum! 😍
Great..more please. Number of egg whites was not mentioned….?🙏🇨🇦
Yotam used 250g of egg whites (approx 6 eggs) but you can see the detailed recipe via the link in the video description. Enjoy! :)
Yotam's become such a dessert guy now. 🤭
Great presentation but can not find the receipt with the exact measurement of the components
There's a link in the video description but here it is: bit.ly/3R582oV
THIS dish looks near perfect.
I'd love to do a coffee infused version, with dark chocolate drizzle.
Let us know how your coffee version goes! Sounds delicious
😍
Pity not to give measures but it looks scrumptious.
You can find the full list of ingredients and written method via the link in the video description. Enjoy! :)
@@Ottolenghi thank you. It looks so good I will try it out tomortow and have ordered the book.
💞
My last roulade turned out triangular lol
How did you manage that? 😂
@@Ottolenghi My lack of ability to follow recipe instruction ROLL the roulade 🤣
Omg. It’s the middle of the night, I am hurting from how much I want this right now. I’ld prolly sell my soul if asked.
If a food replicator ever becomes a thing this betterbe in it!
It's soul-selling roulade for sure! 😂
The meringue looks as thin as a piece of cardboard - surely a meringue roulade should be thicker and much more lighter and airy than what we see here...?
Dear Sir’s.
I am not very sweet’s eater but I want to tell you that I want a piece of that.
Your new viewer.
Ana Marie Hilario VIVERO
✌️😉✌️
Great recipe! Great cook! But don't call it Pavlova. Thats original with passion fruit. I will try this as soon as possible.
does anyone know why cooks never use spatulas in videos, whether online or on tv? is it just that it looks awkward or unpleasant? because the constant setting aside of unscraped bowls has bothered me my whole life and it doesnt seem like theyre going to stop any time soon so i just want to know if theres a real reason lol
Ha! There's quite a simple answer to this, filming time is limited and precious so if we've used enough of cream etc, we'll put the bowl aside. It's also not so interesting on camera. But fear not, we eat every last scrape!
So basically a fancy Brazo de Mercedes
We haven't tried Brazo de Mercedes but looking at recipes online, apart from the shape, looks quite different 🧐. Now searching for one 🤤🤤
The finished product looks beautiful, but I strongly dislike the z*st in the cream. I also dislike the c*nnam*n in the meringue.
Feel free to leave them out :)
Great recipes. Very creepy men. Gross!
Absolutely beautiful ❤️
Sounds so decadent. Thank you for sharing the chemistry behind the use of brown sugar.
- @curry.and.chips