Recipe Detail Page

1 For the caramel filling, place the sugar in a small saucepan. Add the water, making sure no sugar crystals are clinging along the inside of the pot. Cover the pot with a lid and place over high heat. As soon as the sugar is completely dissolved and boiling, remove the lid. Continue boiling without stirring, until the syrup caramelizes and turns a golden amber colour, approximately 4 to 5 minutes.

2 Remove the pan from the heat and gradually add ½ cup (125 mL) of the whipping cream (the mixture will bubble up), whisking until smooth. Pour the hot caramel into a heatproof glass measuring cup and refrigerate until completely chilled, about 2 hours.

3 For the almond meringue, set the oven rack in the middle position and preheat the oven to 425°F (220°C). Line a 12 x 17-inch (30 x43‑cm) sheet pan with parchment paper and set aside.

4 In a small bowl, combine the ground almonds, 2 tbsp (30 mL) sugar, and the cornstarch.

5 Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Begin mixing the egg whites on medium speed until foamy. Increase the speed to medium-high and continue beating to soft peaks. Add the remaining 1 cup (250 mL) sugar in a slow stream. Once all the sugar is added, stop the machine and scrape down the sides of the bowl using a rubber spatula. Continue beating until the whites form stiff shiny peaks. Add the vinegar and almond extract and mix just to combine.

6 Remove the bowl from the mixer and gently but thoroughly fold the ground-almond mixture into the meringue, one-third at a time. Spread the meringue in the pan, levelling the top. Sprinkle with sliced almonds and very lightly press them in with your hand.

7 Place in the oven, and immediately reduce the temperature to 275°F (140°C). Bake until the meringue is set and light golden brown, about 40 minutes. Cool on a wire rack for 10 minutes.

8 Sift icing sugar over a clean sheet of parchment paper and turn the meringue out onto the paper, almond-side down. Carefully remove the parchment liner.

9 To finish the caramel filling, place ½ cup (125 mL) of the cooled caramel, the remaining ½ cup (125 mL) of whipping cream, and the mascarpone in the bowl of an electric mixer fitted with the whisk attachment. Beat together until stiff.

10 Spread the cream evenly over the meringue. Starting at the long side farthest away from you, roll up the meringue, using the paper as a lever. The meringue will crack. Wrap the roulade in foil and refrigerate until serving time.

11 For the crispy almonds, preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper.

12 Whisk the egg white in a small bowl just to break it up. Add the almonds and toss to coat with egg white. Add sugar and mix to combine. Spread in a thin layer on the parchment-lined sheet. Bake, stirring occasionally, until golden brown and crisp. Almonds can be prepared several days in advance and stored in an airtight container.

13 To serve, sift icing sugar over the cake, then slice and serve with crispy almonds and remaining caramel drizzled over top.