Amarene Cherry Roulade
Manon created this dish for Great British Bake Off ™ Season 9. Her meringue roulade pairs amarena cherries - the bittersweet Italian wild cherry preserved in syrup - with kirsch-soaked dark morello cherries, creating a dual-cherry filling of contrasting character and depth. A rich mascarpone cream binds the flavour architecture together, earning praise from both judges for its beautiful balance.
- Time: 70 min
Source: Relaxed Recipes
Ingredients
- PREPARE THE CHERRY FILLINGS
- Combine the dark morello cherries with the kirsch and caster sugar in a small bo
- Drain the amarena cherries from their syrup and reserve the syrup separately. Se
- MAKE THE MERINGUE
- Preheat the oven to 180°C / 160°C fan / 350°F. Line a 33 × 23 cm Swiss roll tin
- In a spotlessly clean, grease-free bowl, whisk the egg whites on medium speed un
- MAKE THE MASCARPONE CREAM
- Whisk the mascarpone briefly in a large bowl to loosen it. In a separate chilled
- Fold the mascarpone into the cream in two additions until just combined and smoo
- ASSEMBLE AND ROLL
- While the meringue is still warm , place a fresh large sheet of baking parchment
- Working from the long edge nearest to you, use the parchment underneath as a gui
- FINISH AND SERVE
- Unwrap the roulade onto a serving board or plate, seam-side down. Dust lightly w
- To slice, use a sharp serrated knife in a gentle sawing motion, wiping the blade