Some desserts don’t just arrive on the table — they make an entrance. Our White Forest Meringue Roulade did exactly that at the Village Bakers Masterclass in October 2026, drawing a collective “wow” as the crisp meringue, snowy white chocolate and jewel‑bright cherries were rolled into one show‑stopping swirl.
Light, luxurious and wonderfully Christmassy, this roulade takes the familiar flavours of a Black Forest gateau and gives them a winter‑white twist. It’s the kind of bake that feels celebratory from the very first whisk, perfect for festive gatherings, end‑of‑year socials or any moment that calls for something a little bit spectacular. If you’re after a dessert that’s both elegant and indulgent, this one delivers in every slice.
INGREDIENTS
butter for the tin
50g grated White Chocolate
50g melted white chocolate
For the meringue
4 large egg whites
1 tsp lemon juice
200g white caster sugar
icing sugar for dusting
For the cherry filling
300g frozen black cherries (save some for decoration)
50ml orange juice
100g cater sugar
pinch ground cloves
1/2tsp cornflour
For the cream filling
400ml double cream
50g icing sugar
METHOD
step 1
Heat oven to 180C/160C fan/gas 4. Line a 23 x 32cm baking tray with baking paper. Using an electric hand whisk, beat the egg whites, lemon juice and a pinch of salt until stiff
step 2
Add 1 tbsp of the caster sugar, then whisk until the mixture makes stiff peaks. Repeat with the rest of the sugar, spoon by spoon, until the mix is thick and shiny. Spread into the tin, then bake for 15 mins or until crisp to the touch and lightly golden in places. Leave to cool.
step 3
Simmer the cherries, orange juice, sugar and cloves for 10 mins, or until the cherries are soft but still holding their shape. Mix the cornflour with 2-3 tsp cold water to make a paste, stir into the cherries and cook for a couple mins more until the juices thicken. Leave to cool.
step 4
To assemble, sift icing sugar over a large piece of parchment, then carefully flip the meringue onto it. Remove the tin and parchment. With a short end facing you, score a line 2cm into the meringue.
step 5
Whip the cream, icing sugar and vanilla until thick but not stiff, then spread over the meringue. Spoon over about half of the cherry sauce and scatter with the grated chocolate. Roll up the roulade, starting with the scored short end and using the paper underneath to help.
To serve, drizzle with the melted white chocolate. Top with a few of the whole cherries and serve the remaining sauce on the side.
Recipe Credit: https://www.bbcgoodfood.com/recipes/white-forest-meringue-roulade