White forest meringue roulade

Try this eventual make-ahead dessert for the upcoming Festive: meringue, white chocolate, cream, and cherries are combined to make a succulent core.

• Prep: 35 min
• Cook:25 mins
• More effort
• Serves: 8

Ingredients

White forest meringue roulade Method

Step: 1 Warm oven to 180C/160C fan/gas 4. Butter, then rule a 23 x 32cm baking dish. Use an electric hand whisk, and whisk the egg whites, lemon juice, and a pinch of salt till rigid. Now add 1 tbsp of caster sugar, and whisk till the mixture makes stiff peaks. Redo with the remaining sugar, spoon by spoon, till the mix becomes thick and shiny. Lay out into the tin, and bake for around 15 minutes or till becomes crispy to the touch and lightly golden in places. Let it cool.

Step: 2 Boil gently the cherries, orange juice, sugar, and cloves for about 10 mins, or till the cherries become soft but still hold their shape. To make a paste mix cornflour with 2-3 tsp cold water, mix into the cherries, and cook for a couple of minutes more till the juices thicken. Let it cool. 

Step: 3 To gather, sift icing sugar over a large piece of parchment, and then corecctly flip the meringue onto it. Take off the tin and parchment. With a short end facing you, score a line 2cm into the meringue.

Step: 4 Whisk the cream, icing sugar and vanilla till it becomes thick but not rigid, and then lay out over the meringue. Spoon over around half of the cherry sauce and disperse with chocolate grating. Roll up the roulade, starting with the scored short end, using the paper beneath to help. Now freeze the roulade for around a month and then defrost overnight. Freeze by setting on a parchment-lined dish then, when firm, wrap the parchment all over it and cover with cling film. Now freeze the leftover cherry sauce for around a month.

Step: 5 For serving, fine rain with melted white chocolate. Then top with some of the whole cherries and serve the remaining sauce on the beside.