Cherry Meringue Roulade

Marlene Disney

5 egg whites (use yolks for lemon curd)
275 g/10 oz caster sugar
20 g/2 oz flaked almonds
15 g/5 fluid oz double cream
200 g/7 fluid oz Greek yogurt
½ lb pitted cherries

Method;

Pre-heat oven to 200 degrees C/gas 8

Line a (13” x 10”) Swiss roll tin with greased non-stick baking paper

Whisk the egg whites in a bowl until very stiff. Gradually add sugar keeping mixer on high speed between each addition. Whisk until very, very stiff and glossy and all the sugar has been added.

Spread the meringue mixture into the lined tin and sprinkle with the almonds, place in oven and bake for about 8 minutes until golden. Lower temperature to 160 degrees C/Gas 3 and bake for a further 15 minutes until crisp and firm to the touch
Remove the meringue from the oven and turn almond side down on to sheet of non-stick baking paper. Remove the paper from the base of the cooked meringue and allow tocool for 10 minutes.

Lightly whip the cream and mix with the yoghurt. Spread evenly over the meringue.
Cut cherries in half and sprinkle over cream mixture. Roll up the meringue firmly, using the paper to help, from the long end of the roulade. It is essential to keep the roll very tight. Wrap in non-stick baking paper and chill before serving.

Serve dusted with icing sugar.

The work of the Park Farm Cherry Orchard Project has been recognised and supported as part of the Food Lovers' Britain Cherry Aid campaign

foodloversbritain.com