White Forest Meringue Roulade with Cherry and White Chocolate Recipe
Introduction
This White Forest Meringue Roulade is a light and elegant dessert featuring crisp meringue, creamy whipped topping, and juicy black cherry sauce. The subtle sweetness of white chocolate and a hint of orange add delightful layers of flavor, perfect for special occasions or a decadent treat.
Ingredients
- Butter, for the tin
- 100g white chocolate (50g grated, 50g melted and cooled a little)
- 4 large egg whites
- 1 tsp lemon juice
- 200g white caster sugar
- Icing sugar, for dusting
- 300g frozen black cherries (save a few whole ones to decorate)
- 50ml orange juice
- 100g white caster sugar
- Pinch of ground cloves
- ½ tsp cornflour
- 400ml double cream
- 50g icing sugar
- ½ tsp vanilla bean paste or extract
Instructions
- Step 1: Heat the oven to 180°C (160°C fan/gas mark 4). Butter and line a 23 x 32cm baking tray with parchment paper.
- Step 2: Using an electric hand whisk, beat the egg whites, lemon juice, and a pinch of salt until stiff.
- Step 3: Add 1 tablespoon of caster sugar and whisk until stiff peaks form. Repeat adding the remaining sugar spoon by spoon, whisking until the mixture is thick and shiny.
- Step 4: Spread the meringue into the prepared tin and bake for 15 minutes or until crisp to the touch and lightly golden in places. Leave to cool completely.
- Step 5: To make the cherry sauce, simmer the cherries, orange juice, sugar, and cloves for 10 minutes until the cherries are soft but still hold their shape.
- Step 6: Mix the cornflour with 2-3 teaspoons of cold water to make a paste. Stir into the cherries and cook for a couple more minutes until the sauce thickens. Set aside to cool.
- Step 7: Place a large piece of parchment paper and sift icing sugar over it. Carefully flip the cooled meringue out of the tin onto the paper and remove the original parchment lining.
- Step 8: With the short end facing you, score a line 2cm into the meringue to guide rolling.
- Step 9: Whip the cream with icing sugar and vanilla until thick but not stiff. Spread the cream evenly over the meringue.
- Step 10: Spoon about half of the cherry sauce over the cream and scatter the grated white chocolate on top.
- Step 11: Roll up the roulade starting from the scored short end, using the parchment paper to help lift and roll it tightly.
- Step 12: Freeze the roulade for up to one month. To freeze, place it on a parchment-lined tray until firm, then wrap it with the parchment and cover with cling film. Freeze any remaining cherry sauce separately for up to one month.
- Step 13: To serve, drizzle the roulade with the melted white chocolate, top with whole cherries, and serve the remaining cherry sauce on the side.
Tips & Variations
- Use room temperature egg whites for better volume and stability when whisking the meringue.
- For a richer flavor, replace some of the frozen cherries with fresh ones when in season.
- You can substitute the white chocolate with milk or dark chocolate if preferred.
- Decorate the roulade with toasted flaked almonds for added crunch.
Storage
Store the roulade frozen for up to one month. Defrost overnight in the refrigerator before serving. Cherry sauce can also be frozen separately for up to one month. Once thawed, reheat gently or serve chilled. Avoid freezing the roulade for longer as meringue texture may deteriorate.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this roulade ahead of time?
Yes, this roulade freezes well and can be made up to a month in advance. Just defrost it overnight in the fridge before serving.
What can I use instead of cornflour for thickening the cherry sauce?
You can substitute cornflour with an equal amount of arrowroot powder or potato starch to thicken the cherry sauce if you prefer.
Print
White Forest Meringue Roulade with Cherry and White Chocolate Recipe
- Total Time: 35 minutes plus chilling and freezing time
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This White Forest Meringue Roulade is a delicate and elegant dessert featuring a crisp meringue base rolled with whipped cream, spiced cherry sauce, and white chocolate. The roulade combines textures and flavors beautifully, offering a light yet indulgent treat perfect for special occasions or afternoon tea.
Ingredients
Scale
Meringue
- Butter, for the tin
- 4 large egg whites
- 1 tsp lemon juice
- 200g white caster sugar
- Icing sugar, for dusting
- 100g white chocolate (50g grated, 50g melted and cooled slightly)
Cherry Sauce
- 300g frozen black cherries, reserving a few whole ones for decorating
- 50ml orange juice
- 100g white caster sugar
- Pinch of ground cloves
- ½ tsp cornflour
Whipped Cream
- 400ml double cream
- 50g icing sugar
- ½ tsp vanilla bean paste or extract
Instructions
- Prepare and bake the meringue: Heat the oven to 180C/160C fan/gas 4. Butter and 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 peaks form. Gradually add the caster sugar, 1 tbsp at a time, whisking well between additions until the mixture is thick, glossy, and forms stiff peaks. Spread the meringue evenly into the prepared tin, then bake for 15 minutes or until crisp to the touch and lightly golden in spots. Leave to cool completely.
- Make the cherry sauce: In a saucepan, combine the frozen cherries, orange juice, sugar, and cloves. Simmer gently for 10 minutes until the cherries soften but retain their shape. Mix the cornflour with 2-3 teaspoons of cold water to form a smooth paste, then stir it into the cherries. Cook for another 2 minutes until the sauce thickens. Remove from heat and let cool completely.
- Assemble the roulade: Sift icing sugar over a large piece of parchment paper, then carefully invert the cooled meringue onto it. Remove the baking parchment from the bottom of the meringue. With the shorter edge closest to you, score a line about 2 cm in from the edge. Whip the double cream with icing sugar and vanilla bean paste until thick but not stiff. Spread the whipped cream evenly over the meringue. Spoon over about half of the cherry sauce and sprinkle with the grated white chocolate.
- Roll and freeze: Starting from the scored short edge, roll the meringue up tightly with the help of the parchment paper underneath. Place the roulade on a parchment-lined tray and freeze it for up to one month. Once firm, wrap the roulade tightly with the parchment and cover with cling film. Freeze any remaining cherry sauce separately for up to one month.
- Serve the roulade: When ready to serve, defrost the roulade overnight in the fridge. Drizzle the melted white chocolate over the top, garnish with reserved whole cherries, and serve the remaining cherry sauce on the side for added flavor and moisture.
Notes
- The meringue must be fully cooled before assembling to prevent melting the cream.
- Scoring the meringue helps to create a neat, even roll without cracking.
- Freezing the roulade ensures it holds its shape and texture when sliced.
- Adjust the sweetness of the cherry sauce to taste by increasing or decreasing sugar.
- Use high-quality white chocolate for the best flavor and appearance.
- Ensure the melted white chocolate is cooled before drizzling to avoid melting the cream topping.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Keywords: white forest roulade, meringue roulade, white chocolate dessert, cherry dessert, baked meringue, whipped cream roulade, elegant desserts
