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Chilled Almond Meringue Roulade filled with Fresh Cherries and Cream

Cherries, Emma Nkunzana

A cloud of almond meringue cradles juicy cherries and silky cream. Pure indulgence in every slice.
Serves: 6-8

Ingredients

For the Meringue:

  • 4 egg whites
  • 200g castor sugar
  • 1 Tbsp white wine vinegar
  • 1 Tbsp cornflour
  • 100g ground almonds

For the filling:

  • 200g cherries, pitted
  • 30ml lemon juice
  • 80g castor sugar
  • 1 cinnamon stick
  • 1 tsp cornflour
  • 250g mascarpone, room temperature
  • 125ml cream
  • 1 tsp vanilla essence
  • 50g icing sugar

To serve:

  • 50g cherries, pitted
  • 80g white chocolate, melted
  • 2 Tbsp flaked almonds, toasted

    Method

    1. Pre heat oven to 160°C (fan). Grease and line a 23 x 30 cm baking tray

    2. Place egg whites in a large glass bowl and whisk until soft peaks form

    3. Gradually add sugar while whisking until the mixture is stiff, white and glossy

    4. Add vinegar and cornflour and fold into eggs using a metal spoon

    5. Add a tablespoon of ground almonds and fold through, repeat until almonds are fully incorporated

    6. Spread onto baking tray and bake for 20 minutes, allow to cool. 

    7. In a saucepan add cherries, lemon juice, sugar, cinnamon, 80ml water and bring to a simmer for 8 – 10 minutes

    8. Cherries should be soft but still hold their shape

    9. In a small bowl, mix cornflour with a tablespoon of water to create a paste, add to the cherries and stir through until the cherry liquid thickens slightly

    10. Allow to cool

    11. In a bowl, whip mascarpone, cream, vanilla and icing sugar until combined.

    12. Cut out a piece of baking paper to fit the meringue, dust with icing sugar and flip the meringue onto the paper

    13. Start by spreading cream mixture over meringue, followed by ¾ of the cherry sauce, the remainder can be used to garnish the top of the roulade

    14. Roll up the roulade using the paper underneath to help

    15. Serve immediately, or freeze for up to a month by rolling roulade in baking paper and tightly wrapping in cling film

    16. To serve, scatter with remaining cherry sauce, fresh cherries and almonds and drizzle with melted chocolate