Cranberry meringue roulade with Cointreau orange cream

Cranberry meringue roulade with Cointreau orange cream

Cranberry meringue roulade with Cointreau orange cream
 
Author:
Serves: 8
Ingredients
  • For the meringue:
  • 5 egg whites
  • 275g caster sugar
  • 50g flaked almonds
  • For the filling:
  • 250g fresh cranberries
  • 100g caster sugar
  • ½ orange, grated zest and juice
  • 300ml double cream
  • 3 tbsp Cointreau
Method
  1. Preheat oven to 200C/Gas 6.
  2. Line a 35cmx23cm Swiss roll tin with lightly greased baking parchment.
  3. Whisk the egg whites until very stiff, then gradually add the sugar.
  4. Spread into the tin and sprinkle with almonds.
  5. Bake for 10 mins then reduce heat to 160C/Gas 3 and cook for a further 15 mins.
  6. Remove from the oven and turn almond side down on to a sheet of baking parchment and leave to cool.
  7. To make the filling, place the cranberries in a pan with the sugar, orange juice and zest and simmer until softened and syrupy.
  8. Allow to cool.
  9. To assemble, whisk the cream and Cointreau until it stands in soft peaks.
  10. Spread the cool cranberry mixture evenly over the roulade, then the cream.
  11. Roll up from the long end fairly tightly (don’t worry if it cracks a little) place on a plate and chill before serving.
 

Related Posts

Comments are closed.