Cherry Meringue Roulade

Method

• 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.