Cranberry meringue roulade

Meringue, cream and berries are a classic combination – and using tart cranberries here is a great way to celebrate the season.

SERVES 8 PREP 25 mins plus cooling COOK 15 mins MORE EFFORT

butter, for the tray

4 large egg whites

1 tsp lemon juice

200g white caster sugar handful of flaked almonds icing sugar, for dusting

For the cranberry sauce

300g frozen cranberries 250ml carton 100% pomegranate juice (not pomegranate juice drink), or use orange juice

100g white caster sugar, plus

1-2 tbsp to taste (optional)

¼ tsp ground cinnamon

¼ tsp arrowroot, mixed with

1 tsp cold water

For the vanilla cream

3 tbsp icing sugar, sifted, plus extra for dusting

300ml pot double cream

170g pot Greek yogurt

½ tsp vanilla paste, or the seeds from ½ vanilla pod

1 Heat the oven to 180C/160C fan/ gas 4. Butter and line a 23 x 32cm shallow baking tray. Whisk the egg whites, lemon juice and a pinch of

salt with an electric whisk until stiff but not dry. Add 1 tbsp of the sugar, then whisk until the mixture forms stiff peaks. Repeat with the rest of the sugar, a tablespoon at a time, until it resembles thick shaving foam. Spread into the tin, scatter over the almonds and bake for 15 mins until risen and firm. Leave to cool completely – it will deflate.

2 Tip the cranberries and pomegranate juice into a pan and simmer for 10 mins. Add the sugar and cinnamon and simmer for 5 mins more until syrupy. Taste and add more sugar if needed. Stir the arrowroot mixture into the cranberries until thick. Leave to cool. 3 Sift a good amount of icing sugar over a large piece of baking parchment, then carefully flip the meringue onto it, removing the parchment from the back of the meringue. With a short end facing you, score a 2cm line into the meringue. To make the cream, beat all of the ingredients until thick but not stiff, then spread over the top. Top that with a third of the cranberry sauce, then roll up the meringue, starting with the scored short end and using the parchment underneath to help. Lift onto a serving plate and serve with the rest of the cranberries.

GOOD TO KNOW gluten free

PER SERVING 426 kcals • fat 22g • saturates 13g • carbs 52g • sugars 51g • fibre 2g • protein 5g • salt 0.1g