Cherry and vanilla meringue roulade recipe

This meringue roulade is perfect party food for a crowd, or as a light alternative to Christmas pudding

Serves 8

• 5 egg whites
• 275g caster sugar
• 25g flaked almonds
• 284ml double cream
• 200g fresh cherries
• 4 tbsps Bottlegreen Cherry and Vanilla Cordial
• 1 tsp arrowroot or cornflour

1. Preheat the oven to 200°C/gas mark 6. Line a 33cm x 23cm baking tin with greased non-stick baking parchment. Whisk the egg whites in a large bowl until stiff, gradually add the sugar and continue whisking until incorporated and very stiff.

2. Spread the meringue into the tin, level and sprinkle with the almonds. Bake for 5 minutes then reduce the heat to 170°C/gas mark 3 and continue to cook for a further 20 minutes until firm to the touch. Allow to cool in the tin.

3. Meanwhile destone the cherries, place in a saucepan with the cordial and cook until softened over a gentle heat. Stir a little of the juices into the arrowroot or cornflour, add to the cherries and continue to cook until thickened slightly. Set aside and allow to cool.

4. Place a tea towel covered with greaseproof paper on the work surface and tip out the roulade with the almonds on the bottom.

5. Whisk the cream until standing in soft peaks, then spread over the roulade followed by the cold cherry filling. Roll up and carefully transfer to a serving plate, don't worry if it cracks!

Recipe from Bottlegreen Drinks