Cranberry meringue roulade

With snowy white meringue and tangy cranberries, this makes a lovely alternative to Christmas pudding, or a special dessert to crown any special winter dinner.

Q Serves 8 Q Prep 25 mins plus cooling Q Cook 15 mins

butter, for the tin

4 large egg whites

1 tsp lemon juice

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

FOR THE CRANBERRIES

300g frozen cranberries

250ml pomegranate juice (not pomegranate

juice drink), or use orange juice

100g caster sugar, plus 1-2 tbsp (optional) ¼ tsp ground cinnamon

½ tsp arrowroot mixed with 1 tsp cold water FOR THE CREAM

3 tbsp icing sugar, sifted

300ml double cream

170g Greek yogurt

½ tsp vanilla paste, or ½ vanilla pod,

seeds scraped out

1 Heat the oven to 180C/160C fan/gas 4. Butter a 23 x 32cm baking tray and line with baking parchment. Whisk the egg whites, lemon juice and a pinch of salt with an electric whisk until

the mixture is stiff but not dry.

2 Add 1 tbsp caster sugar, then whisk to stiff peaks. Whisk in the rest of the sugar, 1 tbsp at a time, until it resembles thick shaving foam. Spread into the tray and scatter with the almonds. Bake for 15 mins until risen, firm and golden. Leave to cool completely (it will deflate).

3 Meanwhile, simmer the cranberries in the pomegranate juice for 10 mins until tender. Add the sugar and cinnamon. Cook for 5 mins until syrupy. Add more sugar to taste. Stir in the arrowroot mix until the juices thicken, then cool. 4 To assemble, flip the meringue onto a large sheet of baking parchment dusted with icing sugar. Remove the tray and lining parchment. With a short end facing you, score a line 2cm into meringue. Whisk the cream ingredients until thick, then spread over the meringue. Spoon over a third of the cranberries. Roll up from the scored short end using the parchment to help. Serve with the remaining cranberries.

PER SERVING 426 kcals, fat 22g, saturates 13g,

carbs 52g, sugars 51g, fibre 2g, protein 5g, salt 0.1g