Cranberry White Chocolate Meringue Roll

7. 10. 2025

This delicious meringue roulade is perfect for celebrating the winter holidays. Light and airy meringues with a white chocolate filling and fresh fruit jam are bound to be loved by everyone!

Ingredients

For the jam:

• 9 oz cranberries, fresh or frozen
• 1/4 cup sugar
• 1 tablespoon orange juice
• zest from an orange

For the meringues:

• 4 egg whites, room temperature
• 1/4 teaspoon salt
• 1 teaspoon corn flour
• 1 teaspoon vinegar or lemon juice
• 1 teaspoon vanilla extract
• 3/4 cup powdered sugar
• 1/3 cup sliced ​​almonds
• powdered sugar for sprinkling

For the white chocolate filling:

• 5.5 oz white chocolate
• 3 tbsp whipping cream
• 3/4 cup whipping cream, chilled

For decoration:

• whipped cream
• White chocolate curls
• golden edible powder
• fresh rosemary

Method

• First, prepare cranberry orange jam so it has time to cool down. 
•  Place cranberries, sugar, and orange juice into a saucepan and bring to a boil while stirring constantly. 
• Simmer for about 10 minutes or until thickens.
• Add orange zest, stir to combine, and remove from heat. 
• Set aside to cool until ready to use.
• Prepare the meringues:
• Preheat the oven to 375°F.
• Grease and line a 9×13 pan with parchment paper. 
• Set aside until you are ready to use it.
• In a large bowl add whites and salt and start whipping until foamy. 
• Add vinegar, vanilla extract, and cornstarch.
• Gradually add the sugar and continue beating until stiff peaks form, about 5 minutes more.
• Spread the egg white mixture evenly on the prepared baking sheet.
• Sprinkle almond slices on top.
• Bake for 10 minutes, reduce the oven temperature to 320°F, and bake for 15 minutes more until slightly brown.
• Let cool slightly on the pan for 5 minutes.
• Dust with powdered sugar.
• Flip onto parchment paper. 
• Remove the lining parchment.
• Let cool completely.
• Meanwhile, prepare the white chocolate filling.
• Melt the chocolate and 3 tablespoons of whipping cream in a water bath.
• Allow to cool to room temperature.
• In another bowl, whip cream until stiff peaks form.
• Gradually fold the melted chocolate into the whipped cream. 
• Refrigerate until ready to use.
• Spread the cranberry jam over the meringue.
• Spread the white chocolate filling on top.
• Leave about a ½ inch border around the edge of the meringue.
• Gently roll the meringue into a log.
• Refrigerate for about 2 hours before serving.
• Before serving, dust the roll with powdered sugar.
• Pipe some whipped cream on top. 
• You can decorate with white chocolate curls, fresh rosemary, and dust with gold edible powder if desired. 
• Bon apetite!

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