Cranberry & orange Christmas meringue roulade
“If you are feeling creative, this can also be shaped into a pretty Yule log and decorated with meringue ‘mushrooms’ and dusted with a little cocoa powder”
SERVES 8 TO 10
INGREDIENTS FOR THE COMPÔTE
200g fresh cranberries 100g caster sugar Pinch of nutmeg
½ tsp ground ginger 1 orange, juice and zest
FOR THE FILLING
120ml cream, whipped 4 tbsps natural Greek style yoghurt
50g icing sugar
1 orange, zest only
5 large egg whites
160g caster sugar
2 tsps cornflour
FOR THE BERRY SAUCE
100g fresh cranberries 100g raspberries
100g blackberries
60g golden caster sugar 1 tsp vanilla extract 4 tbsps water
Icing sugar, to decorate Pomegranate seeds, to decorate
To prepare the compôte, place the cranberries, caster sugar, nutmeg and ginger into a saucepan with the orange zest and juice. Simmer for about 12 minutes until the cranberries are softened. Leave to cool completely. Ensure that the compote is thick.
To prepare the meringue, pre-heat the oven to 150°C/fan 130°C/gas 2. Line a 30cm x 20cm Swiss roll tin with baking parchment. Place the egg whites into a clean mixer bowl and whisk until stiff. Add the caster sugar gradually and until stiff and glossy. Whisk in the cornflour. Spread the meringue evenly into the lined tin. Bake for 50 minutes and then leave to cool completely. Keep checking that the meringue doesn’t brown. Lay a sheet of baking parchment dusted with icing sugar on a clean surface. Turn the meringue onto the dusted sheet. To prepare the berry sauce, add all the berries to a saucepan with the sugar, vanilla extract and water and bring to the boil, reduce the heat and simmer for 10 minutes. Pour them into a blender and purée until very smooth. Pour into a jug and serve warm or cold.
When ready to serve, peel off the parchment on the back. Spread the compôte and then the cream. Taking one of the long sides closest to you, lift the parchment paper and carefully roll into a roulade, ensure that the paper doesn’t roll up in the roulade. Trim each end and place on a serving platter. Dust with icing sugar and decorate with pomegranate seeds. Serve with the berry sauce.