zoom Martha Collison's coconut & cranberry meringue roulade

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    Martha Collison's coconut & cranberry meringue roulade

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    Martha Collison's coconut & cranberry meringue roulade

    • Vegetarian
    • Gluten Free
    • Christmas
    • Preparation time: 30 minutes + cooling
    • Cooking time: 25 minutes
    • Total time: 45 minutes + cooling

    Serves: 8 - 10


    4 Waitrose British Blacktail Medium Free Range
    Egg whites
    250g caster sugar, plus extra for dusting
    50g desiccated coconut, plus extra for dusting
    1 tsp lemon juice or white wine vinegar

    200g fresh or frozen cranberries
    75g caster sugar
    2 tbsp brandy or vodka

    160ml can coconut cream
    100ml double cream
    25g icing sugar


    1. Preheat the oven to 180°C, gas mark 4 and line a 35 x 25cm baking tray with baking parchment. To make the roulade, place the egg whites into a large, grease-free bowl and use a handheld electric whisk to whip them to stiff peaks. Add the sugar, 1 tbsp at a time, whisking between each addition. Continue to whisk for a few minutes until the mixture is thick and glossy, then fold in the coconut and lemon juice or vinegar.

    2. Use a spatula to spread the mixture into the lined tin, making sure to smooth the top. Bake the meringue for 10 minutes, then reduce the oven temperature to 160°C, gas mark 3 and bake for 15 more minutes until golden on top and firm to the touch. Lay a sheet of baking parchment out on a work surface and dust with a little caster sugar and desiccated coconut. Allow the meringue to cool for 5 minutes, then invert onto the dusted parchment and peel off
    the top layer of paper. Leave to cool completely before filling.

    3. While the meringue is baking, make the cranberry compote. Place the cranberries into a small saucepan with the caster sugar and brandy or vodka. Warm over a medium heat for 10 minutes, stirring occasionally, until the cranberries have begun to break down. Remove from the heat and allow to cool completely.

    4. To make the coconut filling, empty just the solids from the can of coconut cream into a mixing bowl, draining off any liquid. Add the double cream and icing sugar, then whisk with an electric whisk for about 4-5 minutes until the mixture just holds soft peaks.

    5. Spread the coconut cream filling over the cooled roulade, pushing it right to the edges. Dot the cranberry compote over the top as evenly as you can, but don’t panic if it doesn’t look too neat at this stage. Starting with the short edge nearest you, roll the roulade up tightly. Transfer to a plate and serve immediately or cover and refrigerate for up to 3 days.

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