Save to your scrapbook
Cranberry and clementine meringue roulade
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Fresh cranberries add great colour to this easy dessert, while their slightly sharp flavour contrasts beautifully with the meringue.
Serves: 8
2 tsp cornflour
2 tsp vanilla extract
2 tsp white wine vinegar
5 large egg whites
300g caster sugar
3 clementines
250g pack fresh cranberries
75g Waitrose Light Brown Muscovado Sugar
284ml carton Waitrose Double Cream
Icing sugar, for dusting
Freeze the meringue base for up to 3 months. Open freeze on a plate until firm, then wrap in greaseproof paper and foil. Defrost unwrapped on a serving plate in the fridge for 3-4 hours.
This recipe was first published in December 2002.
Average user rating