Cranberry and Almond Meringue Roulade

1. 1

   Preheat the oven to 375.

2. 2

   In a saucepan, bring the cranberries, water and 1 cup of the sugar to a boil.

3. 3

   Simmer over moderate heat, stirring, until the cranberries start to burst, 5 to 7 minutes.

4. 4

   Let cool.

5. 5

   Brush a foil-lined rimmed baking sheet with oil.

6. 6

   In a stand mixer, whisk the egg whites at medium-high speed to soft peaks.

7. 7

   Beat in the remaining 3/4 cup of sugar at high speed until the whites are stiff, 3 minutes.

8. 8

   Spread the meringue onto the baking sheet in a 1/2-inch-thick rectangle.

9. 9

   Top with the almonds and bake in the center of the oven for 15 minutes, until springy.

10. 10

    Slide the meringue and foil onto a rack; cool completely.

11. 11

    Beat the heavy cream and creme fraiche at medium speed until soft peaks form.

12. 12

    Cover the meringue with a sheet of foil and top with a baking sheet.

13. 13

    Invert the meringue onto a work surface and remove the rack and top layer of foil.

14. 14

    With a long side facing you, spread the cream over the meringue, leaving a 2-inch border.

15. 15

    Using a slotted spoon, scatter the cranberries on top; reserve the syrup.

16. 16

    Starting at the long side nearest you, carefully roll up the meringue.

17. 17

    Transfer to a platter and refrigerate until chilled, at least 1 hour or up to 5 hours.

18. 18

    Using a serrated knife, cut the roulade into slices and serve, passing the reserved syrup at the table.

* Per serving · 4 servings · Values may vary.