White forest meringue roulade served on a plate and in slices

White forest meringue roulade

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(13 ratings)

Prep: 35 mins Cook: 25 mins

More effort

Serves 8

Try this ultimate make-ahead dessert for Christmas: meringue, white chocolate, cream and cherries are combined to make a luscious centrepiece

Nutrition and extra info

  • Freezable
  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal519
  • fat31g
  • saturates19g
  • carbs56g
  • sugars55g
  • fibre1g
  • protein4g
  • salt0.1g
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  • butter, for the tin



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 100g white chocolate, 50g grated, 50g melted and cooled a little
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

For the meringue

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

For the cherry filling

  • 300g frozen black cherries, saving a few whole ones to decorate
  • 50ml orange juice
  • 100g white caster sugar
  • pinch of ground cloves
  • ½ tsp cornflour

For the cream filling

  • 400ml double cream
  • 50g icing sugar
  • ½ tsp vanilla bean paste or extract


  1. Heat oven to 180C/160C fan/gas 4. Butter, then line a 23 x 32cm baking tray. Using an electric hand whisk, beat the egg whites, lemon juice and a pinch of salt until stiff.

  2. Add 1 tbsp of the caster sugar, then whisk until the mixture makes stiff peaks. Repeat with the rest of the sugar, spoon by spoon, until the mix is thick and shiny. Spread into the tin, then bake for 15 mins or until crisp to the touch and lightly golden in places. Leave to cool.

  3. Simmer the cherries, orange juice, sugar and cloves for 10 mins, or until the cherries are soft but still holding their shape. Mix the cornflour with 2-3 tsp cold water to make a paste, stir into the cherries and cook for a couple mins more until the juices thicken. Leave to cool. 

  4. To assemble, sift icing sugar over a large piece of parchment, then carefully flip the meringue onto it. Remove the tin and parchment. With a short end facing you, score a line 2cm into the meringue.

  5. Whip the cream, icing sugar and vanilla until thick but not stiff, then spread over the meringue. Spoon over about half of the cherry sauce and scatter with the grated chocolate. Roll up the roulade, starting with the scored short end and using the paper underneath to help. Freeze the roulade for up to a month then defrost overnight. Freeze by setting on a parchment-lined tray then, once firm, wrap the parchment around it and cover with cling film. Freeze the remaining cherry sauce for up to a month.

  6. To serve, drizzle with the melted white chocolate. Top with a few of the whole cherries and serve the remaining sauce on the side.

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Comments, questions and tips

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Carol Hewitt's picture
Carol Hewitt
19th Dec, 2019
This has just gone into the freezer, looks like it will be fab. More cornflour needs to be added; in the end I strained the fruit before putting it on top of the cream. Will miss out melting the choc over it, will be sprinkling some sparkly white sugar I bought in the states. Bit of holly on the serving dish should look good, too.
10th Dec, 2019
It's a nice recipe and easy enough to make but gets 3 stars as far too sweet. Either miss out the white chocolate entirely or the icing sugar in the cream filling.
Tony McLaughlin's picture
Tony McLaughlin
6th May, 2019
Great, but “With a short end facing you, score a line 2cm into the meringue” does not make any sense. Where? Why?
12th Dec, 2019
this helps you to roll it tighter!
17th Dec, 2018
I made this at the weekend and it is now in the freezer for Boxing Day. Was very easy to make, a little more challenging to assemble as it is what I would call "well stuffed" . I only used half the grated chocolate as I think the cream is sweet enough. I will decorate with some of the left over cherry sauce, white chocolate stars and gold glitter spray. Looks very festive. I also put more cornflour in the cherry sauce. Hope it tastes as good as it looks.
12th Dec, 2018
This roulade is now in my freezer for Christmas Day. I made this as the recipe except I did put more cornflour in the cherries. I used a teaspoon full in total. Not a heaped one. If I make again I will make sure the meringue is level, mine could have been better. I open froze the roulade before I stored in a container. This was very easy to make, and would be easy to adapt. I think a splash of something alcoholic would be nice. Obviously the proof of the pudding is in the eating - but I am confident it will be yummy.
Carol Hewitt's picture
Carol Hewitt
19th Dec, 2019
I must admit that I added a slash of Cointreau!
28th Dec, 2018
Asda don't have frozen black cherries! Would tinned work?
goodfoodteam's picture
31st Dec, 2018
The tinned cherries tend to be in syrup and also have a different consistency. We'd recommend trying a different supermarket, Tesco and Waitrose both sell frozen cherries. If this is not an option, you can drain the tinned cherries, bring them up to a simmer with the orange juice and cloves, omitting the sugar. You won't need to cook for 10 mins as they'll already be quite soft. Continue with the cornflour as above. Taste and add sugar if necessary.
20th Dec, 2018
Do you freeze this once it’s has all been assembled? Ie do you freeze it with the cream inside? Thanks
goodfoodteam's picture
22nd Dec, 2018
Thanks for your question. All freezing instructions are included in step 5. Enjoy!
18th Dec, 2018
Please could you tell me how long to take out of the freezer before serving? Thank you
goodfoodteam's picture
21st Dec, 2018
We'd suggest taking it out of the freezer the night before and transferring it to the fridge.
9th Dec, 2018
As a follow on could I then also freeze the pavlovas.
goodfoodteam's picture
11th Dec, 2018
We haven't tested this in our kitchens so cannot say exactly how this will turn out. In theory, it will work although we'd say, they'll really be at their best if you freeze the mini meringues and cherry sauce separately. Defrost, make the cream filling and assemble on the day.
9th Dec, 2018
It is hard to roll meringue. Could I use the same cream and cherry filling to present as mini pavlovas.
12th Dec, 2018
I was worried about rolling the meringue too, but it was really easy. The meringue is softish not hard. It was like rolling a sponge cake.


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