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.

WHITE FOREST MERINGUE ROULADE

Steps:

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

LEMON MERINGUE ROULADE

Steps:

• Line jelly roll pan with parchment paper and lightly grease ensuring to grease sides as well.
• Beat egg whites until stiff then gradually add in the sugar a teaspoon at a time. Add cornstarch last. Meringue should be stiff and not move when you roll the bowl on its side.
• Spread into pan, smoothing the top and making level. Bake at 300 degrees about 45 minutes until firm to the touch.
• Let cool five minutes then turn out onto another parchment paper dusted with powdered sugar. Leave the lining on untill meringue cools completely.
• Whip cream until it holds it shape well, then fold in curd.
• Spread over meringue, leaving a half inch gap on both short sides. Using paper to help roll.
• Served sliced with a dusting of sugar.

STRAWBERRY MERINGUE ROULADE

Steps:

• Position rack in center of oven and preheat to 400°F.
• Line 15 x 10 x 1-inch baking sheet with parchment paper (or waxed paper) extending 2 inches over ends of pan.
• Grease the parchment paper with shortening.
• Beat egg whites in large bowl until soft peaks form.
• Gradually add 1¼ cups sugar, beating until meringue is stiff and shiny.
• Spread meringue evenly in prepared baking sheet.
• Bake until pale golden, about 8 minutes.
• Reduce oven temperature to 325°F.
• Bake until meringue is slightly firm to touch on top but soft inside, about 8 minutes longer.
• Remove baking sheet from oven.
• Run knife around pan sides to loosen meringue.
• Turn out onto sheet of parchment paper.
• Carefully peel off parchment paper.
• Cool meringue 25 minutes.
• Whip cream and vanilla in medium bowl to stiff peaks.
• Mix sliced strawberries and preserves in another medium bowl.
• Spoon the strawberry mixture over meringue, leaving 1-inch border on all sides.
• Spread whipped cream over strawberry mixture.
• Starting at one long side, gently roll up meringue jelly-roll style, enclosing filling.
• Place roulade, seam side down, on platter.
• Refrigerate at least 1 hour and up to 4 hours.
• Dust roulade with powdered sugar.
• Cut into slices.
• Transfer to plates.
• Garnish with whole strawberries, if desired.
• Serve roulade chilled.