1. Preheat the oven to 200°C / Gas Mark 6. Line a 35cmx23cm Swiss roll tin with lightly greased baking parchment.
2. Whisk the egg whites until very stiff, then gradually add the sugar. Spread the meringue into the prepared tin and sprinkle with the almonds.
3. Bake in the oven for 10 minutes then reduce the heat to 160°C / Gas Mark 3 and continue to cook for a further 15 minutes. Remove from the oven and turn almond side down on to a sheet of baking parchment, allow to cool.
4. To make the filling, place the cranberries in a saucepan with the sugar, orange juice and zest and simmer until softened and syrupy. Then take off the heat and allow to cool.
5. When ready to assemble whisk the cream and the Cointreau until the mixture stands in soft peaks. Spread the cool cranberry mixture evenly over the roulade then spread the cream over. Roll up from the long end fairly tightly, don’t worry if it cracks a little. Place on a serving plate and chill before serving.
6. Cooks Tip: For that extra wow factor decorate with chocolate holly leaves and delicious crystallised fresh cranberries. For the holly leaves paint melted chocolate onto the back of clean holly or bay leaves, allow to set in the fridge, repeat with another layer of chocolate and set again. Carefully peel off. To make crystallised cranberries, soak fresh uncooked cranberries in a sugar syrup, roll in caster sugar and allow to dry for a few hours.
7. To freeze: Place the filled and rolled roulade on a suitable platter, open freeze overnight then wrap in a double layer of foil. Allow defrosting slowly for several hours.
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