Tag Archives: Chocolate meringue

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.