Meringue Roulade is one of my favorite British dessert!
When I found it at a little tea room in the Cotswolds,
I was shocked!
HOW CAN I ROLL WITH MERINGUE??
And after a few years, I started to work at Three Ways Hotel in England as a pastry chef.
They serve this meringue roulade in the summer,
I was so excited to learn!!
And I was shocked again,
it is dead easy to make and how yummy it is!!
You can use whatever fruits in season but it should be tart!
Cherry is not tart really so I made it with chocolate meringue.
It worked so well, it should be!
It is like black forest, daaaaah!!
4 egg whites
200g granulated sugar
1tsp molt vineger
1tbsp cocoa powder
1tbsp granulated sugar
200g Greek Yogurt
200g cherry compote
Preheat the oven to 160c.
Make meringue and lastly add vanilla, vinegar, cornstarch,
and cocoa powder.
Meringue should be like this!!
Put it on the baking pan with the paper.
Make it even.
Put it in the oven and bake for about 25 minutes.
While its baking,
whip the cream with sugar.
And combine the yogurt.
When the meringue is baked,
put the baking paper on the counter,
and place the meringue upside down and remove the paper slowly.
When the meringue is cool,
put the cream and cherry on top,
and drizzle chocolate over if you like.
I put powdered sugar and chocolate on top.
THIS IS THE BEST MERINGUE ROULADE I HAVE EVER MADE!!