Cranberry meringue roulade with Cointreau orange cream   Print Author: www.berryworld.com 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 Preheat oven to 200C/Gas 6. Line a 35cmx23cm Swiss roll tin with lightly greased baking parchment. Whisk the egg whites until very stiff, then gradually add the sugar. Spread into the tin … Continue reading Cranberry meringue roulade with Cointreau orange cream