Fresh and light, the tartness of the cranberries complements the sweetness of the meringue beautifully. plus it’s quick to make and can be frozen, making easy entertaining simple.
For the meringue
5 eggs whites
275g caster sugar
50g flaked almonds
For the filling
250g frozen cranberries (replace with raspberries if cranberries are difficult to find)
100g caster sugar
Grated zest and juice of half an orange
300ml double cream
3 tbsps Cointreau
Take out the cranberries and let them defrost in the sink.
Preheat the oven to 200°C / Gas Mark 6. Line a 35cmx23cm Swiss roll tin with lightly greased baking parchment.
Whisk the egg whites until very stiff, then gradually add the sugar. Spread the meringue into the prepared tin and sprinkle with the almonds.
Bake in the oven for 10 minutes then reduce the heat to 160°C / Gas Mark 3 and continue to cook for a further 15 minutes. Remove from the oven and turn almond side down on to a sheet of baking parchment, allow to cool.
To make the filling, place the cranberries in a saucepan with the sugar, orange juice and zest and simmer until softened and syrupy. Then take off the heat and allow to cool.
When ready to assemble whisk the cream and the Cointreau until the mixture stands in soft peaks. Spread the cool cranberry mixture evenly over the roulade then spread the cream over. Roll up from the long end fairly tightly, don’t worry if it cracks a little. Place on a serving plate and chill before serving.
To freeze: Place the filled and rolled roulade on a suitable platter, open freeze overnight then wrap in a double layer of foil. Allow to defrost slowly for several hours. SERVES 8