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1
Preheat the oven to 375.
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2
In a saucepan, bring the cranberries, water and 1 cup of the sugar to a boil.
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3
Simmer over moderate heat, stirring, until the cranberries start to burst, 5 to 7 minutes.
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4
Let cool.
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5
Brush a foil-lined rimmed baking sheet with oil.
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6
In a stand mixer, whisk the egg whites at medium-high speed to soft peaks.
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7
Beat in the remaining 3/4 cup of sugar at high speed until the whites are stiff, 3 minutes.
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8
Spread the meringue onto the baking sheet in a 1/2-inch-thick rectangle.
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9
Top with the almonds and bake in the center of the oven for 15 minutes, until springy.
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10
Slide the meringue and foil onto a rack; cool completely.
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11
Beat the heavy cream and creme fraiche at medium speed until soft peaks form.
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12
Cover the meringue with a sheet of foil and top with a baking sheet.
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13
Invert the meringue onto a work surface and remove the rack and top layer of foil.
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14
With a long side facing you, spread the cream over the meringue, leaving a 2-inch border.
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15
Using a slotted spoon, scatter the cranberries on top; reserve the syrup.
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16
Starting at the long side nearest you, carefully roll up the meringue.
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17
Transfer to a platter and refrigerate until chilled, at least 1 hour or up to 5 hours.
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18
Using a serrated knife, cut the roulade into slices and serve, passing the reserved syrup at the table.
