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
