Spiced Pecan & Maple Caramel Meringue Roulade

A winning recipe from our consultant Susie Medcalf

Serves 8 to 10

4 egg whites, large (or 5 medium) at room temperature
1 tsp lemon juice
200g caster sugar
25g icing sugar, sieved
1 dessert spoon My Secret Kitchen Secret Vanilla Pudding Spices
300ml double cream
1/3 jar My Secret Kitchen Maple Caramel Sauce
100g pecans, roughly chopped

Line a swiss roll tin 250mm x 330mm with greased baking paper. Preheat oven 100C. Whisk the egg whites to soft peaks and whisk in the lemon juice. Slowly add the sugar 1 tbsp. at a time and continue to whisk until the mixture is thick and glossy. Mix together the icing sugar with the Secret Vanilla Pudding Spices and fold into the meringue mixture. Pour into the tin and smooth over before baking for 1 hour until the top is crunchy and the middle is still fluffy. Remove from the oven and place a tea towel over the meringue before turning out, peel off the baking paper and leave to cool. Whisk the cream to soft peaks and spread over the meringue. Drizzle over the Maple Caramel Sauce and finally sprinkle over the pecans. Starting at the narrow end, fold over the edge and continue to roll using the tea towel to help maintain an even pressure. The crunchy edges may be flaky and the roulade may crack but continue to roll it up as tightly as possible. Place on a serving platter and drizzle with more Maple Caramel Sauce, pecans and a dusting of icing sugar.