Cranberry and Clementine Meringue Roulade
You can't beat fresh cranberries. They add colour to this dessert and their slightly sharp flavour contrasts with the meringue.
Ingredients
2 tsp cornflour
2 tsp vanilla extract
2 tsp white wine vinegar
5 large egg whites
300g caster sugar
3 clementines
250g pack fresh cranberries
75g Light Brown Muscovado Sugar
284ml cartonWhipping Cream
Icing sugar, for dusting
Instructions:
Preheat the oven to 140*C. Grease and line the base and sides of a 32 x 23cm swiss roll tin with baking parchment.
Blend together the cornflour, vanilla and vinegar to a paste. Beat the egg whites until stiff, then gradually whisk in the caster sugar, a little a time, alternating with a little cornflour paste.
Spoon the mixture over the prepared tin and smooth the top. Bake for 30 minutes until it is slightly crispy and turning golden. Turn onto a sheet of baking parchment dusted with icing sugar, peel off original paper, and cool.
Grate the zest and squeeze the juice from one clementine. Place in a pan with the cranberries and muscovado sugar and simmer gently for about 10 minutes, stirring occasionally, until the cranberries are tender. Leave to cool. Peel and segment the remaining 2 clementines, removing as much white pith as you can. Cut each segment into 3-4 pieces.
Whip the cream until stiff, then fold in the clementines and cranberries. Spread over the meringue to within 2cm of the edges. Using the baking parchment, roll up the roulade across the width. Transfer to a serving plate and dust with icing sugar. Cut into thick slices to serve. Serves: 8
Tip:
Freeze the meringue base for up to 3 months. Open freeze on a plate until firm, then wrap in greaseproof paper and foil. Defrost unwrapped on a serving plate in the fridge for 3-4 hours.
Ingredients
2 tsp cornflour
2 tsp vanilla extract
2 tsp white wine vinegar
5 large egg whites
300g caster sugar
3 clementines
250g pack fresh cranberries
75g Light Brown Muscovado Sugar
284ml cartonWhipping Cream
Icing sugar, for dusting
Instructions:
Preheat the oven to 140*C. Grease and line the base and sides of a 32 x 23cm swiss roll tin with baking parchment.
Blend together the cornflour, vanilla and vinegar to a paste. Beat the egg whites until stiff, then gradually whisk in the caster sugar, a little a time, alternating with a little cornflour paste.
Spoon the mixture over the prepared tin and smooth the top. Bake for 30 minutes until it is slightly crispy and turning golden. Turn onto a sheet of baking parchment dusted with icing sugar, peel off original paper, and cool.
Grate the zest and squeeze the juice from one clementine. Place in a pan with the cranberries and muscovado sugar and simmer gently for about 10 minutes, stirring occasionally, until the cranberries are tender. Leave to cool. Peel and segment the remaining 2 clementines, removing as much white pith as you can. Cut each segment into 3-4 pieces.
Whip the cream until stiff, then fold in the clementines and cranberries. Spread over the meringue to within 2cm of the edges. Using the baking parchment, roll up the roulade across the width. Transfer to a serving plate and dust with icing sugar. Cut into thick slices to serve. Serves: 8
Tip:
Freeze the meringue base for up to 3 months. Open freeze on a plate until firm, then wrap in greaseproof paper and foil. Defrost unwrapped on a serving plate in the fridge for 3-4 hours.
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