White Chocolate and Cherry Roulade
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 1hr 5mins
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- Serves
- 8
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- Calories
- 519
This luxurious dessert is a must try. Delicate meringue filled with sweetened cream and a wintry spice infused cherry compote. Perfect for a dinner party or special occasion.
recipe updated Nov 27, 2024
Ingredients
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- Cherries
- 400 g
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- Orange
- 1
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- White chocolate
- 150 g
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- Egg white
- 4
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- Cream of tartar
- ¼ teaspoon
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- Caster sugar
- 270 g
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- Cointreau
- 1 tablespoon
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- Ground cloves
- ¼ teaspoon
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- Star anise pod
- 1
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- Cinnamon stick
- 1
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- Cornflour
- 1 teaspoon
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- Water
- 2 tablespoons
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- Whipping cream
- 400 g
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- Icing sugar
- 50 g
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- Vanilla extract
- ½ teaspoon
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- Cherries
- 10
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- Orange zest
- as needed
Tools
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Oven
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Parchment paper
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Cooking Chef XL
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Baking pan - 13 x 9"
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Cooking chef xl bowl
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Small bowl
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Heatproof bowl
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Medium bowl
Step preview
- Pre-heat oven - 160°C
- Line a clean baking pan with parchment paper then set aside
- Attach the Whisk
- Add egg white and cream of tartar to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Whisk with splashguard fitted until soft peaks form - 40 sec, Speed 6
- Add caster sugar to the Cooking Chef XL Bowl slowly while machine is running
- Whisk with splashguard fitted until stiff peaks form - 3 min, Speed Max
- Transfer content of Cooking Chef XL Bowl to baking pan
- Spread until level
- Bake until light golden - 25 min, 160°C
- Remove from oven and let cool
- Clean Cooking Chef bowl
- Attach the Creaming Beater
- Add cherries, cointreau, orange, caster sugar, ground cloves, star anise pod and cinnamon stick to the Cooking Chef XL Bowl
- Add cornflour and water to a clean small bowl
- Stir until well combined
- Pour cornflour mixture into Cooking Chef XL Bowl
- Cook with splashguard fitted - 10 min, 104°C, Stir 1
- Transfer content of Cooking Chef XL Bowl to heatproof bowl and let cool
- Cover the baked meringue in the tin with a clean kitchen towel
- Carefully turn over and remove the tin, leave the parchment paper on top
- Loosely roll up the baked meringue, with the parchment paper, into a log
- Let cool completely
- Clean Cooking Chef bowl
- Attach the Whisk
- Add whipping cream, icing sugar and vanilla extract to the Cooking Chef XL Bowl
- Whisk with splashguard fitted until thickened - 1 min, Speed 3
- Transfer content of Cooking Chef XL Bowl to medium bowl then set aside
- Clean Cooking Chef bowl
- Attach the Creaming Beater
- Add white chocolate to the Cooking Chef XL Bowl
- Mix with splashguard fitted until melted - 10 min, 60°C, Stir 1
- Unroll the baked meringue, leaving the kitchen towel underneath. Remove the parchment paper
- Spread the whipped cream over the meringue, leaving a 3cm margin along the edges
- Drizzle one third of the melted chocolate over the cream layer
- Remove the star anise and cinnamon stick from cooled cherry compote
- Drizzle half of the cherry compote over the cream and chocolate layer
- Use the kitchen towel to help you roll the meringue with the filling into a log
- Transfer carefully to a serving plate
- Drizzle with the remaining chocolate and cherry compote
- Decorate with cherries and orange zest
- Serve