Cranberry White Chocolate Meringue Roll
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.
Ingredients
Cranberry Orange Jam
- 9 oz (250g) cranberries , fresh or frozen
- 1/4 cup (50g) sugar
- 1 tbsp (15ml) orange juice
- Zest from an orange
For Meringue
- 4 egg whites (about 130g) , room temperature
- 1/4 tsp (1g) salt
- 1 tsp (4g) cornflour
- 1 tsp (5ml) vinegar or lemon juice
- 1 tsp (5ml) vanilla extract
- 3/4 cup (150g) caster sugar
- 1/3 cup (30g) sliced almonds
- Powdered sugar for dusting
White Chocolate Filling
- 5.5 oz (150g) white chocolate
- 3 tbsp (45g) whipping cream
- 3/4 cup (180g) whipping cream , chilled
For decoration
- Whipped cream
- White chocolate curls
- Gold edible powder
- Fresh rosemary
Instructions
- First prepare cranberry orange jam so it has time to cool down. Place cranberries, suga 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.
- Prepare the meringue. 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.
- Meanwhile, prepare white chocolate filling. 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 ½ 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!
Video
Nutrition
Serving: 1gSugar: 37.6gCholesterol: 35mgCalories: 328kcalSaturated Fat: 9.2gFat: 16.7gProtein: 4.3gCarbohydrates: 41.2g