Recipe: Cherry, chocolate and chestnut meringue roulade
We’ve been serving up slices of this Ragdale classic for years – it’s a well known favourite amongst our guests! Chef has granted us special permission to share our recipe (to help us while away a few hours during lockdown), so now you can bring this delicious dessert to your own dinner table this festive season.
3 large egg whites
100g (4oz) caster sugar
1 tsp white wine vinegar
1 tbsp cocoa powder
1 tbsp cornflour
100g (4oz) chopped roasted hazelnuts
100g (4oz) Kirsch-marinated cherries (griottines)
150ml (1/4 pint) whipping cream
75g (3oz) mascarpone cheese
1 tbsp sweetened chestnut puree with vanilla
Cherry sorbet, to serve
- Preheat the oven to 160°C, fan oven 140°C, Gas Mark 2. Grease and line a Swiss roll tin measuring approximately 32 x 23cm (13 x 9 inches) with non-stick baking paper.
- Whisk the egg whites until they hold their shape, then whisk in the sugar a little at a time until they are stiff and glossy. Fold in the vinegar, sifted cocoa powder and sifted cornflour with a large metal spoon, taking care not to knock out all the air that has just been incorporated.
- Sprinkle half the hazelnuts on the prepared baking tin and fold the remainder through the meringue. Spread the meringue mixture evenly in the tray, taking care not to overfill it. Transfer to the oven and bake for around 10-12 minutes. To test that it is done, insert a cocktail stick – it should come out clean. Take care not to overcook it, otherwise it will be hard to roll without breaking.
- Drain the cherries, reserving the juice, and place on kitchen paper to dry. Whip the cream to form soft peaks, then add the mascarpone cheese and chestnut puree and whip for another few seconds. The mixture should be stiff enough to hold its shape.
- Turn the meringue out onto a double layer of cling film and remove the lining paper. Make sure that it is completely cool. Spread the cream mixture evenly over the surface and arrange the cherries on top. Carefully roll up from the long side, then wrap in the cling-film and refrigerate for at least 20 minutes.
- Slice and serve with a cherry sorbet and some of the reserved cherry syrup.