Cherry Meringue Roulade Recipes

CHERRY MERINGUE ROULADE

Steps:

• Pre heat oven to 200C/390F/Gas 6. Line a 33cm x 23 cm Swiss roll tin with greased non stick baking paper.
• Whisk the egg whites in a large bowl with an electric whisk until very stiff.
• Gradually add the sugar keeping the mixer on full speed. Whisk well in between each addition.
• Whisk until all the sugar has been added and the mixture is very, very stiff and glossy.
• Spread the mixture into the lined tin and sprinkle with the almonds.
• Bake for approximately 8 minutes until golden.
• Lower the temperature to 160C/320F/Gas 3 and bake for a further 15 minutes until crisp and firm to the touch.
• 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.
• 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.
• 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.

LEMON MERINGUE ROULADE WITH PISTACHIO

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6. Line a 23x33cm/9x13in Swiss roll tin with greased non-stick baking paper.
• Whisk the egg whites in a clean large bowl using an electric mixer on full speed until very stiff. Gradually add the sugar, a teaspoon at a time, and still on high speed, whisking well between each addition. Whisk until very, very stiff and glossy and all the sugar has been added.
• Spread the meringue mixture into the prepared tin, sprinkle with the chopped nuts. Bake for about 8 minutes until very golden-brown. Lower the oven to 160C/140C Fan/Gas 3 and bake for 15 minutes more until firm to the touch. Remove and turn upside down on a piece of non-stick baking paper. Carefully peel the paper from the base of the meringue and leave it to cool for about 10 minutes.
• To make the lemon curd, put the butter into a heatproof bowl, add the sugar and whisk by hand until combined. Stir in the egg yolks. Add the lemon zest and juice and whisk until smooth. Sit the bowl over a pan of just simmering water and whisk until the mixture has thickened. This will take about 8-10 minutes. Be careful the water does not boil as this will curdle the curd.
• Reserve 100g/3½oz (about 6 tablespoons) of the lemon curd and set aside. Spoon the remaining lemon curd into a sterilised jar. Seal and label it. It will keep in the fridge for 2 weeks.
• To fill the roulade, mix the reserved lemon curd with the whipped cream, swirling to give a marbled effect. Spread over the cooled meringue. Lightly score the meringue along one long side, slightly in from edge. Use this to help you fold and start to roll the base. Roll up the meringue tightly, using the paper to help you. Sit it on a plate with the join underneath.
• To serve, dust with icing sugar and decorate with Easter chicks.