Step 1

Place cranberries, sugar and orange juice into a saucepan and bring to a boil while stirring constantly. Simmer for about 10 minutes or until thickens.

Step 2

Add orange zest, stir to combine and remove from heat. Set aside to cool until ready to use.

Step 3

Preheat the oven to 375F (190C). Grease and line a 9×13 (23x33cm) pan with parchment paper. Set aside until ready to use.

Step 4

In a large bowl add whites and salt and start whipping until foamy. Add vinegar, vanilla extract and cornstarch.

Step 5

Gradually add sugar and continue whipping until stiff peaks form for about 5 minutes more.

Step 6

Spread meringue evenly into the prepared pan.

Step 7

Sprinkle almond slices on top.

Step 8

Bake for 10 minutes, reduce the oven temperature to 320 (160C) and bake for about 15 minutes more until slightly brown.

Step 9

Let cool slightly on the pan for 5 minutes.

Step 10

Dust with powdered sugar. Flip onto parchment paper. Remove lining parchment.

Step 11

Let cool completely.

Step 12

Melt chocolate and the 3 tablespoons of cream over bain-marie. Let cool to room temperature.

Step 13

In another bowl whip cream until stiff peaks form. Gradually fold melted chocolate into the whipped cream. Refrigerate until ready to use.

Step 14

Spread the cranberry jam over the meringue. Spread white chocolate filling on top. Leave about a ½ inch (1cm) border around the edge of the meringue.

Step 15

Gently roll the meringue into a log.

Step 16

Refrigerate for about 2 hours before serving.

Step 17

Before serving dust the roll with powdered sugar.

Step 18

Pipe some whipped cream on top. You can decorate with white chocolate curls, fresh rosemary and dust with gold edible powder if desired. Enjoy!