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Cranberry and clementine meringue roulade
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Fresh cranberries add great colour to this easy dessert, while their slightly sharp flavour contrasts beautifully with the meringue.
2 tsp cornflour
2 tsp vanilla extract
2 tsp white wine vinegar
5 large egg whites
300g caster sugar
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.