Tag Archives: Chantilly cream

Chocolate meringue roulade with Amarena cherry buttercream

This is the dessert I made for the New Year’s eve celebrations. I wanted to make a meringue roulade but Black forest style. I love the combination of dark chocolate and cherry. In fact, my favourite chocolates are the ones filled with a griotte and cherry liquor. It was delicious and I loved the contrast of textures between the crispy chewiness of the meringue and the creamy filling. The contrast in textures was echoed by the contrast of the dark chocolate against the cherry mellowed only by the Chantilly cream.



4 egg whites
200g sugar
60g dark chocolate
3 tbsp cocoa powder

1 jar of Amarena cherries in syrup (~300g)
3 egg yolks
180g unsalted butter, softened

50g single cream
1 tbsp vanilla sugar


  1. Make the meringue:first, chop finely the dark chocolate with a knife (Thermomix: cut the chocolate in chunks and mix for 30 sec/speed 6. Tip out and reserve, wash and dry the bowl thoroughly).MeringueRoulade_001
  2. Whisk the egg whites until they start to foam (Thermomix: place the butterfly whisk in the bowl and whisk 1min30/speed 3, measuring cup OFF).
  3. Add half the sugar while whisking and increase the speed (Thermomix: keep whisking 5 min/speed 3 while pouring half the sugar through the hole).
  4. Add the other half of the sugar and whisk at maximum speed for about 5 minutes (Thermomix: pour the sugar through the hole and beat for another 5 minutes/speed 3, measuring cup OFF).
  5. Add the chopped chocolate and cocoa powder and whisk until combined.
  6. Line a 30x20cm Swiss roll tin with baking parchment and oil it lightly.
  7. Pour the meringue mixture into it and spread evenly with a flat spatula.
  8. Bake at 180C for 20 minutes. Leave to cool.
  9. To make the cherry buttercream: drain the cherries collecting the syrup into a bowl.
  10. Weigh 150g of the syrup and heat it in a saucepan, covered until it reaches 106C. Thermomix: heat the syrup for 10 min/Varoma/speed 2.
  11. Whisk the egg yolks while pouring the hot syrup in a small steady stream, just like making a mayonnaise.
  12. When the whole syrup is mixed in the egg yolks, add the softened butter, a few chunks at a time while continually whisking.

    Buttercream just finished: it is still too liquid to pour over the meringue.

    Buttercream just finished: it is still too liquid to pour over the meringue.

  13. Leave to cool for 15 minutes in the fridge, then whisk again to thicken.

    After 15 minutes in the fridge, the buttercream has thickened.

    After 15 minutes in the fridge, the buttercream has thickened.

  14. Spread over the cooled meringue, leaving an inch clear from each edge. Sprinkle with Amarena cherries.MeringueRoulade_004
  15. Roll the meringue, lifting the baking parchment and carefully unsticking the meringue from the paper. If the edges are too stiff, use your fingers to loosen them so they roll easier.
  16. Cut off each edge with a knife to make them neater.
  17. Carefully move the meringue to a serving plate.
  18. Whisk some cream and vanilla sugar until soft peak and place in a piping bag with a star nozzle. Pipe a few dots of Chantilly on the top of the meringue and place a cherry on each.
  19. Refrigerate until use.

Vacherin glacé

A Vacherin is a frozen dessert made of meringue, vanilla ice cream and raspberry sorbet and decorated with Chantilly cream. Let’s just say it is divine and looks fantastic so it’s perfect for nice occasions! Of course, when you talk about ice creams and sorbets, Thermomix is the perfect tool to have on hands. Please note that this dessert needs a bit of prep time so it should be made at least 2 days in advance. But the beauty of it is that it can also be made as much in advance as you like since it needs to be kept in the freezer. That means no last minute frantic preparation in the kitchen, you can enjoy your guests and wow them with this delight!

(Source : book “Patisserie” from Christophe Felder)


Vanilla ice cream (recipe from Fast and Easy cooking)

500g milk
1/2 vanilla pod or 2 tsp vanilla extract
6 eggs yolk
250g single cream
100g caster sugar

Raspberry sorbet (recipe from Fast and Easy Cooking)

70g sugar
450g frozen raspberries + 200g ice cubes
1/2 lemon, skin, piths and seeds removed, frozen
2 tbsp of berry liquor or berry juice


3 egg whites
200g sugar


250g single cream
50g sugar
1 tsp vanilla extract
1 tbsp Kirsch (optional)

Fresh berries and mint leave to decorate


  1. At least 2 days in advance, make the vanilla ice cream:
  2. For the vanilla ice cream, weigh the milk in the TM bowl. Add the vanilla and egg yolks. Cook 4 min/80C/speed 10.
  3. Add the cream and sugar. Cook 2 min/80C/speed 10.
  4. Immediately pour into a shallow freezer-proof box (or silicone ice-cube tray as I did) and leave to cool for 30 minutes. Refrigerate for 24 hours so that the mixture matures.
  5. Put in the freezer for at least 6 hours or until needed.
  6. Make the meringue discs:
  7. Put the egg whites in the TM bowl with the butterfly whisk in (or if you prefer, use a stand mixer or a hand mixer). Add 30g of sugar to the whites.
  8. Mix speed 3.5 for about 3 minutes measuring cup OFF.
  9. While the machine is whisking and when the whites are getting foamy, add 70g of sugar through the hole.
  10. Add the last 100g of sugar as the whites are getting firmer.
  11. You may need more than 3 minutes to get the whites to a perfect firm consistency (they must stick to the whisk and not fall off when the bowl is turned upside down.
  12. Preheat the oven at 150C.
  13. Spoon the mixture in a piping bag with a round nozzle and pipe a disc of meringue about 18cm diameter, starting from the center on a baking parchment or a silicone sheet.
  14. Pipe a second disc of meringue on a second tray lined with baking parchment/silicone sheet.
  15. Bake for 8 minutes, then lower the temperature to 90C and bake slowly for 2 hours. Then switch off the oven and let the meringues completely cool in the oven. This will guarantee a very dry inside (you don’t want any chewy meringue in there).
  16. Once the meringues are cooled, use a 20cm pastry circle or remove the bottom of a 20cm springform tin and use as a guide to cut around the meringues so they fit perfectly in the circle (see picture) 
  17. On the day you assemble the dish, put the circle with one meringue disc at the bottom on the serving dish. Churn the vanilla ice cream :
  18. Put 300g of the frozen vanilla preparation in the bowl (if needs be, cut into 3 cm chunks) and churn at speed 9 while stirring with the spatula through the hole until smooth.
  19. Quickly spoon it in the circle with the first meringue disc at the bottom and spread it evenly using a spatula. Put in the freezer while making the raspberry sorbet:
  20. Weigh in the sugar in the TM bowl and grind 5 sec/speed 10
  21. Add the frozen fruits and lemon and ice. Crush at speed 5 until the mixture no longer moves around in the TM bowl (you’ll hear it).
  22. Add the juice or liquor. Churn up to 1 min/speed 9 while stirring vigorously with the TM spatula through the hole in the lid until smooth.
  23. Take out the dish from the freezer and quickly spoon in the sorbet on top of the vanilla ice cream. Make sure there is no hole between layers, so flatten the sorbet with a spatula. Put the second meringue disc on top and freeze again for 2 hours.
  24. Latsly, make the Chantilly cream:
  25. Put the cream in the TM bowl with the butterfly whisk and process at speed 3, measuring cup off. Watch very carefully and add the sugar, Kirsch if using and the vanilla extract as soon as it starts foaming. Continue whisking  until it looks like it’s starting to be softly whipped at the top (it will be firmer at the bottom).
  26. Spoon in a piping bag with a star shaped nozzle. Take out the dish from the freezer and using a hair dryer or a blowtorch, warm the sides of the circle then carefully lift it up.
  27. Pipe in the Chantilly all over the Vacherin.
  28. Leave in the freezer until about 30 minutes before serving. Decorate with fresh fruits and mint leaves.