White Forest Meringue Roulade with Cherries and White Chocolate Recipe

ByJake Silas
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Introduction

This White Forest Meringue Roulade is a light and elegant dessert combining crisp meringue, luscious whipped cream, and tart cherry sauce. Finished with white chocolate and whole cherries, it’s perfect for special occasions or a delightful treat.

The image shows a rolled dessert on a long, white rectangular plate with a slice cut from one end, revealing layers inside. The outer layer is a pale cream color with a powdery texture, dusted with white powdered sugar. Inside, there are swirled layers of white cream and bright red cherry filling, some cherries are whole and sitting on top of the roll, adding a glossy dark red contrast. The dessert surface looks soft and slightly cracked. Beside the plate is a silver knife with some cherry filling on it, and a woman's hand is gently holding a slice. The background features soft glowing candles and a glass of white wine, set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • Butter, for the tin
  • 100g white chocolate (50g grated, 50g melted and cooled slightly)
  • 4 large egg whites
  • 1 tsp lemon juice
  • 200g white caster sugar
  • Icing sugar, for dusting
  • 300g frozen black cherries (saving a few whole 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

  1. Step 1: Preheat the oven to 180°C (160°C fan)/gas mark 4. Butter and line a 23 x 32cm baking tray with parchment.
  2. Step 2: Using an electric hand whisk, beat the egg whites, lemon juice, and a pinch of salt until stiff peaks form.
  3. Step 3: Add 1 tablespoon of caster sugar and whisk until stiff peaks return. Repeat spoon by spoon with the remaining sugar until the mixture is thick and glossy.
  4. Step 4: Spread the meringue mixture evenly in the prepared tin, then bake for 15 minutes or until crisp to the touch and lightly golden in spots. Leave to cool completely.
  5. Step 5: For the cherry sauce, simmer cherries, orange juice, caster sugar, and cloves for 10 minutes until cherries soften but hold shape.
  6. Step 6: Mix cornflour with 2-3 teaspoons cold water to form a paste, stir into the cherry mixture, and cook for another 2 minutes until the sauce thickens. Set aside to cool.
  7. Step 7: Place a large piece of parchment on your work surface and dust with icing sugar. Carefully flip the cooled meringue out of the tin onto the parchment, then remove the parchment lining from the base.
  8. Step 8: With the short end facing you, score a 2cm line into the meringue to guide rolling.
  9. Step 9: Whip the double cream, icing sugar, and vanilla until thick but not stiff. Spread evenly over the meringue.
  10. Step 10: Spoon about half of the cherry sauce over the cream, then scatter the grated white chocolate on top.
  11. Step 11: Starting with the scored short end, gently roll the meringue up with the help of the parchment paper to form a roulade.
  12. Step 12: For freezing, place the roulade on a parchment-lined tray, freeze until firm, then wrap it with parchment and cling film. Freeze for up to one month. Freeze any remaining cherry sauce separately.
  13. Step 13: To serve, drizzle the roulade with melted white chocolate, top with whole cherries, and serve with the remaining cherry sauce on the side.

Tips & Variations

  • Use a fresh lemon juice to help stabilize the meringue and enhance flavor.
  • Substitute frozen cherries with fresh ones when in season for a brighter taste.
  • To add extra texture, fold in chopped nuts or white chocolate chips into the cream before spreading.
  • If you prefer a less sweet dessert, reduce the amount of sugar in the cherry sauce slightly.

Storage

Store the roulade in the freezer wrapped tightly in parchment and cling film for up to one month. Defrost overnight in the refrigerator before serving. The leftover cherry sauce can also be frozen for the same duration. Once thawed, do not refreeze. If storing short term, keep assembled roulade in the fridge for up to 2 days.

How to Serve

A long, rolled dessert rests on a rectangular white plate on a white marbled surface. The outer layer is a light, cracked meringue with a rough texture. Inside, there is a thick, creamy white filling, swirled with bright red berry sauce that adds a glossy, smooth contrast. On top of the roll, there is a line of dark, shiny whole cherries and dollops of cream, giving a rich look. A slice is cut from the roll, showing the layers clearly from the top of the meringue to the red sauce swirl inside. Nearby, a glass and a vintage knife with some berry sauce on it add to the scene. The background is softly lit with gold candlelight. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meringue roulade ahead of time?

Yes, you can prepare the roulade in advance and freeze it for up to a month. Just be sure to thaw it in the fridge overnight before serving.

What if I don’t have vanilla bean paste?

You can substitute vanilla bean paste with an equal amount of vanilla extract without affecting the flavor much.

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White Forest Meringue Roulade with Cherries and White Chocolate Recipe

★★★★★

4.8 from 92 reviews
  • Author: Jake
  • Total Time: 45 minutes plus cooling and freezing time
  • Yield: 8 servings 1x
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Description

This elegant White Forest Meringue Roulade features a crisp and airy meringue base filled with luscious whipped cream, a tangy cherry compote, and delicate white chocolate. The combination of textures and flavors creates a light yet indulgent dessert perfect for special occasions or summer gatherings.

Ingredients

Scale

Meringue

  • Butter, for the tin
  • 4 large egg whites
  • 1 tsp lemon juice
  • 200g white caster sugar

White Chocolate

  • 100g white chocolate (50g grated, 50g melted and cooled slightly)

Cherry Filling

  • 300g frozen black cherries, reserving a few whole for decoration
  • 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

For dusting and serving

  • Icing sugar, for dusting

Instructions

  1. Prepare the Oven and Tin: Preheat the oven to 180°C (160°C fan)/gas mark 4. Butter a 23x32cm baking tray and line it with parchment paper to prevent sticking.
  2. Make the Meringue: 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, one tablespoon at a time, whisking until the mixture becomes thick and glossy with stiff peaks.
  3. Bake the Meringue: Spread the meringue evenly into the prepared baking tray. Bake for 15 minutes or until the surface is crisp to the touch and has light golden spots. Allow to cool completely in the tin.
  4. Cook the Cherry Filling: In a saucepan, combine frozen black cherries, orange juice, sugar, and ground cloves. Simmer gently for 10 minutes until the cherries soften but retain their shape. Stir the cornflour mixed with cold water into the cherries, cook for 2 more minutes until the sauce thickens, then remove from heat and cool.
  5. Flip and Score the Meringue: Dust a large piece of parchment paper with icing sugar. Turn the cooled meringue out onto the parchment paper. Remove the baking tray and the original parchment. Score a line 2cm from one short edge to guide the roulade rolling.
  6. Whip the Cream: Whip the double cream, icing sugar, and vanilla until thick but not overly stiff, forming soft peaks.
  7. Assemble the Roulade: Spread the whipped cream evenly over the meringue. Spoon about half of the cooled cherry sauce over the cream and scatter the grated white chocolate on top. Starting at the scored short end, use the parchment to carefully roll the meringue into a roulade.
  8. Freeze and Store: Place the roulade on a parchment-lined tray and freeze until firm. Once frozen, wrap it tightly in parchment and cling film. Freeze for up to one month. Freeze the remaining cherry sauce separately for up to one month.
  9. Serve: Defrost the roulade overnight in the refrigerator before serving. Drizzle with the melted white chocolate, decorate with whole black cherries, and serve the remaining cherry sauce on the side.

Notes

  • The meringue should be completely cool before flipping and assembling to prevent cracking.
  • Whipped cream should be soft to medium peaks to avoid splitting when spread over the meringue.
  • Freeze the dessert well wrapped to preserve its texture and freshness for up to one month.
  • Use fresh or frozen cherries as preferred; frozen cherries work well in this recipe.
  • Melt white chocolate should be cooled slightly to avoid melting the cream when drizzled over the roulade.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: European

Keywords: white forest meringue roulade, white chocolate dessert, cherry roulade, meringue roulade recipe, elegant desserts, fruity roulade

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