Black Forest meringue roulade
150 g of egg whites
200 g of caster sugar
2 TBSP of cocoa powder
400 ml of double cream
4 TBSP of icing sugar
50 g of dark chocolate shavings (these can be milk or dark chocolate, a very quick way of making chocolate shavings is to use a potato peeler and shave a chocolate bar).
150 g of frozen cherries
100 ml of Kirsh (if you haven’t got kirsh, you can use rum instead)
14″ baking tray lined with baking paper
Pre-heat your oven at 180º C
In a pan, add your cherries, the Kirsh and two tablespoons of sugar, bring the Kirsh to the boil, then switch everything off and let everything cool completely (it’s best if you do that step the day before, so the cherries soak up all the alcohol).
Using a food processor or an electric whisk, whisk your egg whites on full speed until the whites look like clouds, then add your caster sugar, a tablespoon at a time, until your meringue is stiff and glossy, add the two TBSP of cocoa at that point, whisk again until all cocoa is incorporated into the meringue. Spread the meringue onto your baking tray. Bake in a 180º C fan oven for 8 minutes, then reduce the temperature to 140º C for another 15 minutes. In the meantime, prepare a sheet of baking paper, (large enough to take the meringue), and sprinkle some icing sugar on it. Once your meringue is cooked and as soon as it comes out of the oven turn it out on your baking paper and remove the baking paper on top. Let the meringue cool.
While it’s cooling, in a bowl add your double cream and 4 TBSP of icing sugar, whisk to soft peaks. Once your meringue is cool, baste it with the kirsh in which your cherries have been soaked, then spread the cream on top and add the cherries that you have soaked overnight, sprinckle the chocolate shavings on top. Then start rolling your meringue into a roulade, it will crack on top but that’s OK, that’s the charm of it. Place it onto a serving tray and dust with cocoa. Decorate as lavishly as you possibly can.
If you’re looking for something savoury for Valentine’s day you may want to try my “vols au vent with a salmon mousse”