BROWN SUGAR ROULADE WITH CHERRIES

Cherries are one of those special Christmas treats that always remind me of home and the season itself. In this roulade, they’re coated in a dark, glossy caramel, spooned over a soft brown sugar meringue and rolled with a decadent mascarpone and cream filling. It’s a simple dessert with a big impact. Festive flavours, a little indulgence, and the perfect way to finish Christmas lunch.

- Ice cream sandwich - slice and sandwich together with icecream, freeze

- Eton mess, crumbled through cream, yoghurt and more berries

- Ice cream sundaes - crumble through softened ice cream and refreeze

Prep time - 30 minutes

Cook time - 20–25 minutes

Skill level - Intermediate

Serves - 8–10

Ingredients

Meringue

250g egg whites (from 6 large eggs)

100g light soft brown sugar

250g caster sugar

1 tsp vanilla extract

1 tsp ground mixed spice

1 tsp white vinegar

2 tsp cornflour

Caramelised Cherries

400g cherries, pitted (fresh or frozen)

75g caster sugar

1 Tbsp water

1 Tbsp orange or mandarin juice1 Tbsp water

1 tsp vanilla extract

Mascarpone Cream Filling

250g mascarpone

150ml cream

1 Tbsp icing sugar

1 tsp vanilla extract

Method

Preheat the oven to 180°C (fan 160°C). Line a 35x 25cm Swiss roll tin with baking paper.

To make the roulade: In a clean bowl, whisk the egg whites until soft peaks form. Gradually add the sugars, whisking well until thick, glossy and holding firm peaks.

Beat in the vanilla, mixed spice, vinegar, and cornflour until just combined.

Spread the meringue evenly into the lined tin, smoothing the surface. Bake for 20–25 minutes, or until lightly golden and crust has formed on the top..

While warm, invert the roulade onto a fresh sheet of baking paper lightly dusted with icing sugar. Peel away the base paper, cover with a clean tea towel, and allow to cool completely.

For the cherries: place the sugar and water into a small clean saucepan, heat gently until the sugar has dissolved. Turn up the heat to medium high and boil the sugar until a deep caramel colour and aroma occur. It is very important when you are at this stage that you do not stir the caramel.

Remove from the heat and add the orange juice and vanilla, watching as this can splutter a little. Add the cherries. Set aside and cool completely.

To make the filling: whip the mascarpone, cream, icing sugar and vanilla together until thickened and creamy.

To finish: Spread the mascarpone cream over the cooled inside of the meringue. Allowing about 1 cm border at one of the longest ends. Spoon over most of the cherries (reserve a few for serving), and a little syrup.

Start by turning the longest side under to form the first twist in the roll, this will assist the remaining of the roulade to follow. Roll the roulade up and over, so that the edges come together to form a log. Once completed slide the roulade onto a serving platter.

Refrigerate for at least an hour or two before serving.

To serve, spoon a little cream over the top, drizzle with remaining cherries and a little of the delicious syrup.

Slice into portions and enjoy x

Merry Christmas

Alison x