Cherry Meringue Roulade – a delicious recipe with egg whites, caster sugar, almonds, double cream, Greek yoghurt, cocktail cherries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pre-heat oven to 200u00b0C/390u00b0F/Gas 6.
2
Line a 33cm x 23 cm Swiss roll tin with greased non-stick baking paper.
3
Whisk the egg whites in a large bowl with an electric whisk until very stiff.
4
Gradually add the sugar - keeping the mixer on full speed. Whisk well in between each addition.
5
Whisk until all the sugar has been added and the mixture is very, very stiff and glossy.
6
Spread the mixture into the lined tin and sprinkle with the almonds.
7
Bake for approximately 8 minutes until golden.
8
Lower the temperature to 160u00b0C/320u00b0F/Gas 3 and bake for a further 15 minutes until crisp and firm to the touch.
9
Remove the meringue from the oven and place almond side down onto a sheet of non-stick baking paper.
10
Remove the paper from the base of the cooked meringue and allow to cool for 10 minutes.
11
Lightly whip the cream and mix with the yoghurt. Spread evenly of the meringue.
12
Cut the cherries in quarters and sprinkle over the cream mixture.
818
kcal
Calories
32
g
Fat
118
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 5 egg whites, 2 1/4 cups caster sugar, 3 1/2 tablespoons flaked almonds, 5/8 cup double cream, and more.
Yes, Cherry Meringue Roulade falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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