Cherry berry meringue roulade
(at time of publication)
- 415g can pitted cherries, drained
- 1 tablespoon Kirsch or Cointreau (optional)
- 4 egg whites
- 1 cup castor sugar
- ½ teaspoon vanilla essence
- 1 teaspoon white vinegar
- 1 tablespoon cornflourcornstarchX
- ½ cup cream
- ½ cup low-fat berry yoghurt
- icingfrostingX sugar, for sprinkling
1 Preheat oven to 180°C. Line a sponge-roll tin with non- stick baking paper. Halve cherries and add liqueur (if using). Stir, then set aside.
2 In a large bowl, beat egg whites until stiff. Gradually add sugar, beating continuously, then fold in vanilla, vinegar and cornflour.
3 Spread mixture into prepared tin. Bake for 15-20 minutes. When cooked the meringue should be golden brown but soft to the touch.
4 Lay greaseproof paper on a flat surface and sprinkle it with sugar. Turn meringue onto paper. Gently peel off non-stick baking paper. Using greaseproof paper, and starting from the short side, roll meringue up like a Swiss roll.
5 While roulade is cooling, make the filling. Whip cream to firm peaks, then fold in yoghurt and prepared cherries. Refrigerate until needed.
6 To assemble roulade, gently unfold roll (it may crack a little). Spread cherry filling on meringue, leaving a border around the sides to give room for filling to spread. Gently re-roll roulade, ending with the join underneath. Place on a serving platter and dust with icing sugar. Serve in slices.
Make it gluten free: Use cornflour made from corn (check ingredients).
Nutrition Info (per serve)
Total fat 6g
–Saturated fat 4g
Dietary fibre 1g
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