Cherry Meringue Roulade
Member recipe
Member recipes are not tested in the GoodFood kitchen.

Cherry Meringue Roulade

By voice1 (GoodFood Community)
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  • Preparation and cooking time
    • Total time
  • More effort
  • Serves 4
Opies classic cocktail cherries contain only the finest cherries, preserved in our specially flavoured syrup.


  • 5 egg whites
  • 275 grams caster sugar
  • 20 grams flaked almonds


  • 150 ml double cream
  • 200 ml Greek yoghurt
  • 225 grams Opies cocktail cherries


  • Icing sugar


  • STEP 1
    Pre heat oven to 200C/390F/Gas 6. Line a 33cm x 23 cm Swiss roll tin with greased non stick baking paper.
  • STEP 2
    Whisk the egg whites in a large bowl with an electric whisk until very stiff.
  • STEP 3
    Gradually add the sugar keeping the mixer on full speed. Whisk well in between each addition.
  • STEP 4
    Whisk until all the sugar has been added and the mixture is very, very stiff and glossy.
  • STEP 5
    Spread the mixture into the lined tin and sprinkle with the almonds.
  • STEP 6
    Bake for approximately 8 minutes until golden.
  • STEP 7
    Lower the temperature to 160C/320F/Gas 3 and bake for a further 15 minutes until crisp and firm to the touch.
  • STEP 8
    Remove the meringue from the oven and place almond side down onto a sheet of non stick baking paper. Remove the paper from the base of the cooked meringue and allow to cool for 10 minutes.
  • STEP 9
    Lightly whip the cream and mix with the yoghurt. Spread evenly of the meringue. Cut the cherries in quarters and sprinkle over the cream mixture.
  • STEP 10
    Roll up the meringue firmly, use the paper to help keep the roll very tight.Wrap in non stick baking paper and chill before serving.Serve dusted with icing sugar.
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