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
- 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.
- 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.
- 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.
- 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.
- 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.
- Whip the Cream: Whip the double cream, icing sugar, and vanilla until thick but not overly stiff, forming soft peaks.
- 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.
- 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.
- 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
