Ingredients Jump to Instructions ↓

  1. 4 egg whites

  2. 225 g caster sugar

  3. 50 g desiccated coconut

  4. 1 tsp white wine vinegar

  5. 1 tsp cornflour

  6. 250 g mascarpone

  7. 1 tbsp caster sugar

  8. 1 tbsp rose water

  9. 300 g cherries , halved and stoned

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180ºC, gas mark 4.

  2. Line a Swiss roll tin with foil, folding the sides up to make a frame 4cm (11/2in) high, squeezing the corners together. Brush lightly with vegetable oil.

  3. Whisk the egg whites in a bowl until soft peaks form. Fold in the rosewater, of red or white wine vinegar and cornflour.

  4. Add the sugar and whisk at full speed for about 4–5 minutes until stiff peaks form. Using a large metal spoon, fold in the coconut firmly and quickly.

  5. Smooth the meringue into the prepared tin with a palette knife and bake in the oven for 20-30 minutes, until faintly browned and firm to the touch.

  6. Allow the meringue to cool for a few minutes, then turn out upside onto a sheet of foil, gently removing the foil on the base. Allow to cool completely.

  7. For the filling 7. Soften the mascarpone by gently beating, add the caster sugar and rosewater to taste 8. Spread the mascarpone evenly over the meringue leaving the long edge nearest to you free of cream for about 4cm. Scattering the halved and stoned fresh cherries over.

  8. Holding the foil closest to you, roll up the roulade away from you and leave it in the foil until you are ready to serve (it will hold neatly here for a couple of hours in the fridge).

  9. .When ready to serve, unwrap the roulade and gently push onto a serving dish using a palette knife or cake slice. Dust with icing sugar and decorate with a few more cherries, if you wish.


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