Cranberry meringue roulade

• large egg whites↗4
• lemon juice↗1 tsp tsp
• white caster sugar↗200g g
• handful flaked almonds↗
• icing sugar↗

  for dusting

• pack frozen cranberry↗300g g
• fresh pomegranate juice↗250ml ml

  (not pomegranate juice drink), or use orange juice

• white caster sugar↗100g g

  plus 1-2 tbsp to taste (optional)

• ground cinnamon↗¼ tsp tsp
• arrowroot¼ tsp tsp

  mixed with 1 tsp cold water

• icing sugar↗3 tbsp tbsp

  sifted, plus extra for dusting

• pot double cream↗300ml ml
• pot Total Greek yogurt↗170g g
• vanilla↗½ tsp tsp

  paste, or seeds from ½ vanilla pod

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Grease then line a 23 x 32cm shallow baking tray. Using electric hand beaters, whisk the egg whites, lemon juice and a pinch of salt until stiff but not dry.

2. 2

   Add 1 tbsp of the caster sugar, then whisk until the mixture thickens again to make stiff peaks. Repeat with the rest of the sugar, spoon by spoon, until the mix resembles thick shiny shaving foam. Spread the mixture into the tin, scatter with almonds, then bake for 15 mins or until risen, firm and golden. Cool completely. (It will deflate.)

3. 3

   Simmer the cranberries in the pomegranate juice for 10 mins until tender. Add the sugar and cinnamon, and simmer for 5 mins or until syrupy. Taste and add more sugar if you need to. Stir in the arrowroot until the juices thicken, then leave to cool.

4. 4

   To assemble, sift plenty of icing sugar over a large piece of parchment, then carefully flip the meringue onto it. Remove the tin and the baking parchment. With a short end facing you, score a line 2cm into meringue. Whip all the cream ingredients until thick but not stiff, then spread over the meringue. Spoon over about 1/3 of the cranberry sauce. Roll up the roulade, starting with the scored short end and using the paper underneath to help. Carefully lift onto a serving plate and serve with the remaining saucy cranberries.