White forest meringue roulade

Serves 8

Prep 35 mins

Cook 25 mins

butter, for the tin

100g white chocolate, 50g grated, 50g

melted and cooled a little to serve FOR THE MERINGUE

4 large egg whites

1 tsp lemon juice

200g white caster sugar icing sugar, for dusting

FOR THE CHERRY FILLING

300g frozen black cherries

50ml orange juice

100g white caster sugar pinch of ground cloves

½ tsp cornflour

FOR THE CREAM FILLING

400ml double cream

50g icing sugar

½ tsp vanilla bean paste or extract

1 Heat the oven to 180C/160C fan/gas 4. Butter, then line a 23 x 32cm baking tray. 2 Make the meringue: using an electric whisk, beat the egg whites, lemon juice and a pinch of salt until stiff. Add 1 tbsp sugar, then whisk to stiff peaks. Repeat with the rest of the sugar, a spoon at a time, until the mix is thick and shiny. Spread in the tin; bake for 15 mins or until crisp and golden in places. Cool. 3 For the filling: simmer most of the cherries (reserve the remainder chilled or keep frozen), orange juice, sugar and cloves for 10 mins, or until the cherries are soft. Mix the cornflour with 2-3 tsp water to a paste, stir into the cherries and cook for 2-3 mins to thickened. Cool. 4 To assemble, sift icing sugar over a large piece of parchment, then invert the meringue onto it. With a short end facing you, score a line 2cm into the meringue. 5 Whip the cream, icing sugar and vanilla until thick but not stiff, then spread over the meringue. Spoon over about half of the cherry sauce and scatter with the grated chocolate. Roll up the roulade, starting with the scored end and using the parchment underneath to help. Freeze for up to one month then defrost

overnight. Freeze by setting on a parchment-lined tray then, once firm, wrap the parchment around it and cover with cling film. Freeze the remaining cherry sauce for up to one month.

6 To serve, drizzle with the melted white chocolate. Top with the reserved cherries, defrosted, with the sauce on the side. PER SERVING 519 kcals, fat 31g, saturates 19g, carbs 56g, sugars 55g, fibre 1g, protein 4g, salt 0.1g