Cranberry Meringue Roulade
- 450g (1 lb) fresh cranberries
- 55g (2 oz) caster sugar
- 2 tbsp port
- Zest and juice of half an orange, optional
- 425ml (¾ pint) double cream
- 5 large free-range egg whites
- 280g (10 oz) caster sugar
- 55g (2 oz) flaked almonds
Firstly make the cranberry compote by heating the cranberries with the sugar and port on the Simmering Plate then transfer to the Simmering Oven for 10 minutes until the cranberries have popped. Cool.
Line a full-size AGA baking tray with Bake-O-Glide. Place the egg whites in a grease-free metal bowl and whisk to stiff peaks. Add the sugar a teaspoonful at a time, with the machine running at full speed, spread onto the baking tray and level out. Sprinkle with the flaked almonds.
2, 3, 4 and 5 oven AGA: Bake on a grid shelf on the floor of the Roasting Oven with a cold shelf on the third set of runners down. Cook for about 8 minutes until pale and firm to touch, then transfer to the centre of the Simmering Oven and cook for 20 minutes until firm.
3, 4 and 5 oven AGA: Bake on the lowest set of runners in the Baking Oven for about 20 minutes until pale and firm to the touch.
Remove from the tray and allow the roulade to cool. Turn out onto a clean sugared cloth and remove the backing paper. Whip the cream to soft peaks and spread onto the meringue, lightly spread over the cranberry compote and roll up along the longest edge using the cloth to form the roulade. Chill before serving.