Leon Ockenden's piña colada roulada
Corrie star Leon Ockenden is in the This Morning kitchen making a classic dessert with an exotic twist - and Rylan's really getting into the swing of things!
Serves: 8
Ingredients
1 pineappleA generous slosh of golden rum300ml double cream25g caster sugar
The meringue
30g desiccated CoconutA slosh of rum275g of caster sugar1 heaped tsp of cornflour5 large egg whites1 tsp of cider vinegar
For the mint sugar:
Small handful of mint1 large tablespoon sugar
For decoration:
A small handful of mint and bash it around in a pestle and mortarRoughly chop a small handful of Glace Cherries
Method
The night before making:
Peel and cut half a ripe pineapple into small cubes. Place in a bowl with a generous slug of golden spiced rum (or whatever rum is your favourite -white or dark) cover and leave in the fridge over night. Give it a good stir in the morning.
Reserve the top of the pineapple for garnish - and eat the rest for breakfast
On the day:
Lightly oil a shallow baking tray at least 35cm x 25cm and line with baking paper
Preheat your oven to 130c (Fan) 150 (Conventional oven) or gas mark 2
Whip 300ml of double cream and 25g of caster sugar into soft peaks, cover and place in the fridge
The assembly:
Put some cling film onto a clean work surface. You will need the cling filmed area to be slightly larger than the meringue.
Gently up turn the meringue onto the cling film. Remove the parchment slowly - use a pastry brush and water on the back of the paper if it’s sticking. Don’t worry if the meringue collapses or breaks here and there, as the filling will help 'glue' it back together.
Drain the rum from your pineapple mix it into the whipped cream. Spread over the meringue evenly leaving an inch and a half gap before your best looking long edge. If both edges look great- BRAVO you!
Using the cling film roll up the meringue- making the first tuck as tight as you can. Gently roll it up, and pat it together to firm up any cracked bits.
Transfer to a nice looking serving dish and garnish with the left over pineapple top, sprigs of mint, glace cherries, miniature Del boys and an optional bit of toasted desiccated coconut!