CHOCOLATE MERINGUE ROULADE RECIPE RECIPES

Steps:

• Heat the oven to 200°C/180°C fan/gas 6. Line a 23cm x 33cm lipped swiss roll tin or baking tray with baking paper, then lightly oil the paper.
• In a large clean bowl, whisk the egg whites with an electric mixer until thick, glossy and holding medium peaks. On a low speed, whisk in the sugar, a little at a time, then add the flour, ground almonds and coffee until just combined.
• Spread the meringue evenly into the tin, scatter over the flaked almonds, then bake for 8 minutes. Lower the oven temperature to 160°C/140°C fan/ gas 4 and cook for a further 20-25 minutes. Lift the meringue from the tin on its paper and cool for 10 minutes on a wire rack, then invert onto another piece of baking paper to cool completely.
• Meanwhile, make the chocolate spread: melt the chocolate in a heatproof bowl over a pan of simmering water (don’t let the water touch the bowl). When melted, add the butter and stir gently, then leave to cool for 15 minutes. Add the cream gradually, beating between additions with a balloon whisk, then add the salt. Spread evenly over the cooled meringue, then chill the whole dessert for 15 minutes.
• For the cream filling, put the cream, icing sugar and coffee in a clean mixing bowl. Whisk with an electric mixer until it starts to thicken. Continue in bursts until you get soft peaks (that fall over).
• Spread the cream on top of the chocolate spread. Starting with a short edge, carefully roll up the meringue, using the baking paper to help. Wrap the paper tightly around and chill for at least 3 hours. To serve, put on a plate, drizzle with melted chocolate and slice.

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter, then line a 23 x 32cm baking tray. Using an electric hand whisk, beat the egg whites, lemon juice and a pinch of salt until stiff.
• Add 1 tbsp of the caster sugar, then whisk until the mixture makes stiff peaks. Repeat with the rest of the sugar, spoon by spoon, until the mix is thick and shiny. Spread into the tin, then bake for 15 mins or until crisp to the touch and lightly golden in places. Leave to cool.
• Simmer the cherries, orange juice, sugar and cloves for 10 mins, or until the cherries are soft but still holding their shape. Mix the cornflour with 2-3 tsp cold water to make a paste, stir into the cherries and cook for a couple mins more until the juices thicken. Leave to cool.
• To assemble, sift icing sugar over a large piece of parchment, then carefully flip the meringue onto it. Remove the tin and parchment. With a short end facing you, score a line 2cm into the meringue.
• 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 short end and using the paper underneath to help. Freeze the roulade for up to a 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 a month.
• To serve, drizzle with the melted white chocolate. Top with a few of the whole cherries and serve the remaining sauce on the side.