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Cranberry meringue roulade

Cranberry meringue roulade

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(3 ratings)

Prep: 25 mins Cook: 15 mins plus cooling

Moderately easy

Serves 8
Work on your meringue skills to roll up this sensational dessert with tangy fruit, toasted almonds and vanilla cream filling

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal426
  • fat22g
  • saturates13g
  • carbs52g
  • sugars51g
  • fibre2g
  • protein5g
  • salt0.1g
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Ingredients

For the meringue

  • 4 large egg white
  • 1 tsp lemon juice
  • 200g white caster sugar
  • handful flaked almonds
  • icing sugar, for dusting

For the cranberries

  • 300g pack frozen cranberry

    Cranberry

    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • 250ml fresh pomegranate juice (not pomegranate juice drink), or use orange juice
  • 100g white caster sugar, plus 1-2 tbsp to taste (optional)
  • ¼ tsp ground cinnamon
  • ¼ tsp arrowroot mixed with 1 tsp cold water

For the cream

  • 3 tbsp icing sugar, sifted, plus extra for dusting
  • 300ml pot double cream
  • 170g pot Total Greek yogurt
  • ½ tsp vanilla paste, or seeds from ½ vanilla pod

    Vanilla

    van-ill-ah

    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

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Method

  1. Heat oven to 180C/160C fan/gas 4. Grease then line a 23 x 32cm shallow baking tray. Using electric hand beaters, whisk the egg whites, lemon juice and a pinch of salt until stiff but not dry.

  2. Add 1 tbsp of the caster sugar, then whisk until the mixture thickens again to make stiff peaks. Repeat with the rest of the sugar, spoon by spoon, until the mix resembles thick shiny shaving foam. Spread the mixture into the tin, scatter with almonds, then bake for 15 mins or until risen, firm and golden. Cool completely. (It will deflate.)

  3. Simmer the cranberries in the pomegranate juice for 10 mins until tender. Add the sugar and cinnamon, and simmer for 5 mins or until syrupy. Taste and add more sugar if you need to. Stir in the arrowroot until the juices thicken, then leave to cool.

  4. To assemble, sift plenty of icing sugar over a large piece of parchment, then carefully flip the meringue onto it. Remove the tin and the baking parchment. With a short end facing you, score a line 2cm into meringue. Whip all the cream ingredients until thick but not stiff, then spread over the meringue. Spoon over about 1/3 of the cranberry sauce. Roll up the roulade, starting with the scored short end and using the paper underneath to help. Carefully lift onto a serving plate and serve with the remaining saucy cranberries.

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Comments, questions and tips

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Comments (5)

patriciaf's picture
5

Made this for Boxing Day and I will definitely make again, didn't touch the sides. I made in advance and froze, one slight problem when I rolled the roulade up most of the cranberry filling oozed out. Any tips on how to roll up and keep the filling in place. Just served the filling in a bowl and no one minded.

estie83's picture

Great recipe! I had quite a lot of cranberry sauce left which was delicious and I used for an Eton mess.

sascha's picture

This was so much easier than it looks. Tastes wonderful, looks pretty. My advice is to roll it up as close to serving time as possible, to stop it from getting too soft.

sascha's picture

What do you mean by ' score a line'? This looks so delicious, I cant wait to try it.

Frantic Flapjack's picture

Hello sascha. "Score a line" means to mark a line in the mixture but don't cut right through.

Questions (7)

patriciaf's picture
5

How long will the cooked meringue keep before it is rolled up, can I make a it a few days ahead and then roll up when ready to serve?

goodfoodteam's picture

We wouldn't recommend keeping this for too long, as the texture is a little like marshmallow with a slight crust. You will loose the crust and the meringue might weep if stored before rolling up with the filling too far ahead.

hj11's picture
5

Can I use fresh cranberries instead of frozen? And use in the same way?

goodfoodteam's picture

Hi hj11 thanks for your question. It should be fine to use fresh cranberries, but they will likely take a little less time to cook than frozen, perhaps 5 mins less. However, we haven't triple tested doing so in our kitchen so cannot guarantee perfect results. Let us know how you get on. 

hj11's picture
5

Thanks for your reply! The fresh cranberries worked perfectly well! I used the same quantities as for frozen, but didn't add the sugar until the cranberries were soft (having read that cooking cranberries with sugar toughens the skins), and just cooked until they were - not sure how long it took! I did find I needed more arrowroot than the recipe stated? The final result was a really impressive looking and tasting dessert - thought the sharpness of the cranberries worked especially well against the sweetness of the cream and meringue. Will definitely be making again!

allybakescakes's picture

Can this be frozen?

goodfoodteam's picture

Hi there, we wouldn't recommend freezing this dessert. You could try this festive alternative where the roulade sponge can be frozen ahead:

http://www.bbcgoodfood.com/recipes/1129656/chestnut-and-amaretto-roulade

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