meringue roll

This Cranberry White Chocolate Meringue Roll is a delicate and festive dessert perfect for celebrating the winter holidays. Consisting of a light and airy meringue filled with a white chocolate filling and freshly made cranberry and orange jam, this roll is extremely delightful and flavorful. The tart jam is balancing in such a great way the sweetness of the meringue and white chocolate, that you can hardly stop at one slice.

Cranberry White Chocolate Meringue Roll

(50 grams) sugar

orange juice

Zest from an orange

tsp (1 grams) salt

tsp (4 grams) cornflour

tsp (5 milliliters) vinegar or lemon juice

tsp (5 milliliters) vanilla extract

(150 grams) caster sugar

(30 grams) sliced almonds

sugar

5.5 oz (150 grams) white chocolate

tbsp (45 grams) whipping cream

(180 grams) whipping cream (, chilled)

Whipped cream

White chocolate curls

edible powder

rosemary

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.

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

First prepare cranberry orange jam.

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

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

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

Spread meringue evenly into the prepared pan.

Sprinkle almond slices on top.

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

Let cool slightly on the pan for 5 minutes.

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

Let cool completely.

Prepare the meringue.

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

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

Spread the cranberry jam over the meringue. Spread white chocolate filling on top. Leave about a &frac12; inch (1cm) border around the edge of the meringue.

Gently roll the meringue into a log.

Refrigerate for about 2 hours before serving.

Before serving dust the roll with powdered sugar.

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

Prepare white chocolate filling.

Hello, a big thank you for sharing this recipe! I made this meringue roll for Thanksgiving and it was a big hit. I made the recipe a day ahead and it was still great. But my brother didn't like the cranberries skin, can I blend it until? 
And can I freeze the roll?

sooo delicious. Thank you for the great recipes!!!!

https://content.jwplatform.com/videos/fJOLSDcu.mp4

This Cranberry White Chocolate Meringue Roll is a delicate and festive dessert perfect for celebrating winter holidays. Consisting of a light and airy meringue filled with a white chocolate filling and freshly made cranberry and orange jam, this roll is extremely delightful and flavorful. The tart jam is balancing in such a great way the sweetness of the meringue and of white chocolate, that you can hardly stop to one slice.

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Top 1 meringue roll recipes from across the web

The most viewed meringue roll recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Cranberry White Chocolate Meringue ...

The most viewed meringue roll recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine