Black Forest meringue log

An innovative dessert inspired by the German classic.
 
black forest meringue log

Recipe from: 12 December 2012
Preparation time: 10 min
Cooking time: 15 min
 
 

Ingredients

 
  • 15
    ml
    corn flour
  • 4
    free-range egg whites (room temperature)
  • 200
    ml
    castor sugar
  • 45
    ml
    cocoa powder
  • 15
    ml
    cocoa powder for dusting
  • Filling:
  • 250
    ml
    fresh cream
  • 250
    ml
    pitted black cherries (tinned or fresh)
  • - halved soaked in 60 ml rum
  • 60
    ml
    grated dark chocolate
  • icing sugar and cocoa for dusting
Servings: Change Serving
 
 

Method

 
Preheat the oven to 160°C. Line a 25 cm x 30 cm Swiss roll tin with non-stick baking paper and sprinkle with corn flour. Shake off the excess.

Whisk egg whites while gradually adding the castor sugar until thick and glossy, add the cocoa and fold in until well combined.

Spread into the lined Swiss roll tin. Sprinkle with the 15 ml cocoa powder. Bake for 15 minutes.

Once cooked, turn out onto a sheet of baking paper, gently remove the attached baking paper and allow to cool.

Whip the cream until soft peaks, spread onto meringue, top with chocolate and cherries.

Using the baking paper underneath, gently roll the meringue lengthwise to create a longer, thinner roll.

Dust with icing sugar and cocoa powder.

Cut into slices when ready to serve.

Tip: You can bake the meringue sheet in advance.  Make sure you pull the baking paper off it as soon as possible after baking. Roll up with filling when ready to serve!

Have a look at the stunning step-by-step gallery.

Reprinted with permission of Bits of Carey. To see more recipes, click here.


 
 

Read more on: dessert  |  bake  |  eggs  |  festive 2014  |  recipes
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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