Nina Timm’s banoffee roulade

Easy meals and Nina Timm are practically synonymous. Nina came round for a visit to our test kitchen and together we cooked up an easy breezy storm. Ever heard of banoffee pie – the tasty union of banana and toffee? Here’s Nina’s take, a banoffee meringue roulade with salted caramel that will make even the most stoic of savoury-tooth people melt before it’s sticky goodness.

“To me it is pure kitchen magic to think that a little sugar and 4 egg whites can look and taste so utterly delicious. Of course the combination of cream, toffee and banana is hard to resist for kids and adults alike!” – Nina Timm

Ingredients (makes 1 large roulade):

4 egg whites
200 g castor sugar
1 tsp cornflour

for the filling

250 ml cream
2 Tbsp castor sugar
1 tsp rose water
2-3 bananas – peeled and sliced
½ tin of Nestle Caramel

Method:

1. Preheat oven to 180ºC. Line a 20 x 30 cm baking sheet with baking paper or a Silpat. Place the egg whites in the bowl of your electric mixer and beat until it forms soft peaks.
2. Start adding the castor sugar one tablespoon at a time and beat well between each addition. When the mixture is smooth and glossy, fold the cornflour in with a metal spoon.

3. Spoon the mixture onto the baking sheet and bake for 12-15 minutes.

4. Remove from the oven and place another silicon sheet or sheet of baking paper on top of the meringue and then, using a baking grid and tea towel for support, turn the pan upside down to release the roulade from the pan. Leave the meringue to cool.

5. When ready to serve, whip the cream and castor sugar until stiff and spread over the entire surface of your cooled meringue.
6. Top with teaspoons full of caramel and lastly scatter the slices of banana all over.
7. Carefully roll the meringue and place on a long serving platter. Take some of the caramel and thin it with some hot water, drizzle over the roulade and sprinkle some sea salt over the top.

The lucky Yuppiechef HQ staff who got to sample this Nina Timm treat weren’t actually able to describe how delicious it was without resorting to a flurry of vowels and eye rolls. So in regular speak this banoffee roulade was positively sensational. Tuck in before it’s all gone.

Special thanks to Nina and Des for cooking with us and sharing these delicious recipes.