Name: Cherry Bakewell meringue roulade
Total time: 3600 s
Yield: 6
Ingredients: 30 gram flaked almonds; 4 large egg; 250 gram caster sugar; 1 teaspoon white wine vinegar; 400 gram cherry; 400 gram white sugar; 1/2 lemon; 250 gram cherry; 3 tablespoon amaretto; 250 millilitre double cream; 1 tablespoon almond extract; 200 gram caster sugar; 60 millilitre water

Step 1

Preheat the oven to fan 160°C, and oil and line a 20cm x 30cm Swiss roll tin with nonstick baking paper.

Step 2

Firstly, toast the flaked almonds (30 g) . Tip the flaked almonds into the tin and bake for 5 minutes, until lightly golden. Remove from the oven and tip into a bowl to cool.

Step 3

Meanwhile, for the meringue, whisk the egg whites (4) in a large clean bowl until they form stiff peaks, then gradually add the caster sugar (250 g) , little by little, whisking all the time, until glossy and smooth. Lastly, add the vinegar (5 mL) and whisk for a couple more minutes to incorporate.

Step 4

Pile the meringue mix into a tin and gently spread it out. Sprinkle with the toasted flaked almonds. Bake the roulade for 10 minutes, then reduce the oven temperature to fan 140°C and cook for a further 5 minutes or until just firm to the touch and beginning to crack.

Step 5

Put a teacloth on to the work surface, cover with a sheet of nonstick baking paper. Invert the hot meringue on to the paper, remove the tin and leave to cool.

Step 6

Prepare the cherry jam, put the cherries (400 g) , sugar (400 g) and lemon juice (1/2) into a medium saucepan set over a medium heat. Cook until the sugar has dissolved, gently squashing the cherries with the back of a fork. When the sugar has dissolved, increase the temperature and boil for 5 minutes, until the jam has thickened. Carefully pour into a wide bowl to cool and set. Set aside.

Step 7

Flambé the cherries, put the cherries (250 g) into a frying pan set over a medium heat. Cook for a couple of minutes to heat through.

Step 8

Pour in the amaretto (45 mL) and then light with the blowtorch. The pan will produce large flames, keep them burning to cook off all the alcohol. Transfer to a wide bowl to cool. Set aside.

Step 9

For the almond cream, whip the cream (250 mL) and almond extract (15 mL) to firm peaks. Place in the fridge until needed.

Step 10

Make the spun sugar decorations. Combine the sugar (200 g) and water (60 mL) in a saucepan. Put onto a low heat and stir until the sugar dissolves into the water. Once dissolved, increase the heat to medium high and allow the mixture to boil. Do not stir the sugar. You can use a wet pastry brush to clean the sides of the pan if needed.

Step 11

Lightly grease a knife steel and put onto the side of the counter so that it hangs over the edge.

Step 12

When the caramel is amber in colour, sit the saucepan in an ice bath to stop it from cooking further. Dip a fork into the sugar and allow it to drizzle over the knife steel, whipping it back and forth to create hair like strands of sugar. Remove the sugar from the knife steel and gather it into a nest. Set aside on a piece of greaseproof paper.

Step 13

Assemble the roulade. Gently remove the top layer of baking paper. Spoon the cherry jam onto the meringue, followed by the whipped cream. Scatter over the flambeed cherries. Roll up the meringue, starting with one of the narrowest edges, using the paper and tea towel to help. Carefully transfer to a serving plate and remove paper and teacloth. Top with the spun sugar.

Cherry Bakewell meringue roulade

RECIPE

Ingredients

Meringue Roulade

Cherry Jam

Cherry Flambe

Almond Cream

Spun Sugar

Method

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