BerryWorld Cranberry Meringue Roulade With

Recipe and image courtesy of BerryWorld.

BerryWorld Cranberry Meringue Roulade With Cointreau Orange Cream

BerryWorld Cranberry Meringue Roulade with Cointreau Orange Cream. Delicious!

Hello friends. Happy Wednesday. So do you fancy making one of these over the next few days?

Also a perfect winter party dessert, this cranberry roulade looks fabulous, festive and fun.

Fresh and light, the tartness of the cranberries compliments the sweetness of the meringue beautifully.

Plus it’s quick to make and can be frozen, making easy entertaining simple. Of course, so yummy too.

How To Make A BerryWorld Cranberry Meringue Roulade with Cointreau Orange Cream:

Serves: 8

Preparation time: 20 minutes
Cooking time: 25 minutes

You’ll Need:

For The Meringue:

5 eggs whites

275g caster sugar

50g flaked almonds

For The Filling:

250g fresh cranberries

100g caster sugar

Grated zest and juice of half an orange

300ml double cream

3 tbsps Cointreau

BerryWorld Cranberry Meringue Roulade With Cointreau Orange Cream What To Do:

1. Firstly, 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.

BerryWorld Cranberry Meringue Roulade With Cointreau Orange Cream Cooks Tip:

Also, 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.

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.

BerryWorld Cranberry Meringue Roulade With Cointreau Orange Cream

BerryWorld Cranberry Meringue Roulade With Cointreau Orange Cream:

Updated Post. First Published Here 29th November 2017. Recipe and image courtesy of BerryWorld.

So what do you think of this BerryWorld Cranberry Meringue Roulade with Cointreau Orange Cream recipe?

Do you also fancy making one?

BerryWorld Cranberry Meringue Roulade With Cointreau Orange Cream

As always, share your thoughts in the comments below ↓

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Today I am sharing some side dishes that you can add to your Christmas dinner or any Sunday roast. Yummy!! Christmas Dinner Sides With Maple Syrup.

You Might Also Like These Roulade Recipes:

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Black Forest Gateau Roulade, how yummy!? How To Make A Black Forest Gateau Roulade.

Thirdly, Raspberry And Rose Meringue Roulade.

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Fourthly, BerryWorld Strawberry Meringue Roulade With Mascarpone.

Are you looking for an afternoon tea cake recipe? BerryWorld Strawberry Meringue Roulade With Mascarpone.

Last but not least, Red Berry Meringue Roulade.

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Claire Justine
Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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9 Comments

  1. The Parenting Trials
    29th November 2017 / 12:44 pm

    wow this looks just wow… i mean the Roulade is by far one of my favourite Christmas deserts and these flavourings sound wonderful.

  2. Debbie Roberts - Debs Random Writings
    1st December 2017 / 8:32 am

    Hi Claire, I do fancy making one, but I have a feeling that it sounds easier to make than it is. Yours looks so intact, I battle to roll a chocolate log without breaking it! It's perfect as it can be frozen too! I'll see how brave I am nearer the time!xx

    • 2nd December 2017 / 11:51 am

      Let me know if you get to try it Debbie 🙂

  3. Sue Loncaric
    2nd December 2017 / 3:44 am

    Hi Claire this looks beautiful and the perfect dessert for my Christmas Eve dinner. Thanks for sharing the recipe with us at #BloggersPitStop and I'm pinning for later.

  4. FABBY'S LIVING
    7th December 2017 / 12:26 am

    This roulade looks awesome dear Claire. I make one other, which reminds me…Thanks for this recipe, I will try it soon.Hugs,Fabby

  5. 8th December 2017 / 8:48 pm

    Congratulations!Your post is featured on Full Plate Thursday this week and will be pinned to our Featured Board. Thanks so much for sharing with us and enjoy your new Red Plate!Miz Helen

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