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Cranberry White Chocolate Meringue Roll

Cranberry White Chocolate Meringue Roll

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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.
Servings 8 servings
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins


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


  • 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!



Serving: 1gSugar: 37.6gCholesterol: 35mgCalories: 328kcalSaturated Fat: 9.2gFat: 16.7gProtein: 4.3gCarbohydrates: 41.2g
Calories: 328kcal
Course: Dessert
Cuisine: American
Keyword: christmas dessert, cranberry white chocolate meringue roll, meringue roll