I’ve seen recipes for meringue roulades over the years, but assumed they were well beyond my baking abilities. My efforts to produce a passable Swiss roll were hardly confidence building.
But finding myself with a quantity of egg whites that needed using, I decided to give it a go.
Much to my girls’ disappointment, I’m not much of a dessert person. While I’ll occasionally make a batch of ice cream or throw together an apple crumble, it’s generally fruit, yogurt, fruit-and-yogurt, or maybe a biscuit on the dessert menu around here – none of which generate much enthusiasm.
So it was a pleasant surprise to see their excitement when I produced these little blueberry cheesecake pots the other day – which are essentially fruit, yogurt, and a biscuit. The power of presentation – and added sugar and fat of course…;-)
Ten More Bites 