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Delicious Coconut and Black Cherry Roulade with airy meringue, creamy mascarpone, and juicy cherries. Perfect dessert for any occasion.
Fluffy coconut meringue rolled with creamy mascarpone and juicy black cherries makes the dessert unforgettable. Try this Coconut and Black Cherry at your next tea time
Fluffy coconut meringue filled with creamy mascarpone and cherries will steal the show. Every slice of Coconut and Black Cherry Roulade looks perfect.
If you love light, fluffy desserts with a creamy, dreamy filling, this Coconut and Black Cherry Roulade is for you. It’s a showstopper for afternoon tea or a simple weekend treat that’s surprisingly easy to make.
Why you’ll love Coconut and Black Cherry Roulade:
- Fluffy meringue that’s crisp on the outside, soft inside.
- Creamy coconut mascarpone with just a hint of sweetness.
- Juicy black cherries that pop in every bite.
- Perfect for entertaining or a sweet treat at home.
Coconut and Black Cherry Roulade
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Moderate
- Cuisine: French
Description
Fluffy Coconut and Black Cherry Roulade with creamy mascarpone and juicy cherries. Perfect for easy, show-stopping desserts.
Ingredients
Meringue:
- 4 large egg whites
- 3/4 cup (220 g) caster sugar
- 1 tsp vanilla essence
- 1 tsp white vinegar
- 1 tsp Cornflour
- 1/2 cup (40 g) shredded coconut
- 1 medium tin of black cherries, drained
Coconut Mascarpone:
- 1 cup (250 ml) milk
- 1/2 cup (40 g) shredded coconut, toasted in a pan
- 1/2 cup (110 g) caster sugar
- 250 g mascarpone cheese, softened
Instructions
- Preheat oven to 160°C (140°C fan-forced).
- Grease a 25 cm x 30 cm Swiss roll pan and line the base with baking paper, leaving 3 cm overhang on the long sides.
- Grease the paper lightly again, so the meringue won’t stick.
- In a clean bowl, beat 4 large egg whites with an electric mixer until soft peaks form.
- Add 3/4 cup (220 g) caster sugar slowly, a little at a time, beating well after each addition until firm peaks form.
- Fold in 1 tsp vanilla essence, 1 tsp white vinegar, and 1 tsp cornflour gently.
- Spread the meringue into your prepared pan and sprinkle 1/2 cup (40 g) shredded coconut evenly on top. Bake for 15–20 minutes until lightly golden and firm to the touch.
- Let it cool for 5 minutes, then carefully turn it out onto a fresh sheet of baking paper, removing the lining. Let it cool completely.
- In a small saucepan, combine 1 cup (250 ml) milk, 1/2 cup (40 g) toasted shredded coconut, and 1/2 cup (110 g) caster sugar. Simmer gently for about 20 minutes until reduced to roughly 1/2 cup (125 ml).
- Remove from heat and strain the liquid (discard coconut solids).
- Chill until cold, then fold into 250 g softened mascarpone cheese until smooth.
- Spread the coconut mascarpone evenly over the cooled meringue, leaving a 5 cm border along the edge furthest from you.
- Scatter the drained black cherries on top. Using the baking paper to guide you, roll the meringue carefully away from you into a log.
- Transfer roulade to a serving platter and refrigerate until ready to serve.
- Dust with icing sugar just before serving.
Notes
Prepared, tried, and tested by Gail
Nutrition
- Serving Size: 1 slice
- Calories: 234
- Sugar: 26.8 g
- Sodium: 59.3 mg
- Fat: 12.5 g
- Saturated Fat: 7.7 g
- Trans Fat: 0 g
- Carbohydrates: 28.2 g
- Fiber: 0.6 g
- Protein: 3.7 g
- Cholesterol: 27.2 mg
Juicy cherries tucked in coconut mascarpone and airy meringue create a dessert everyone loves. Tell us how you serve yours.
Coconut and Black Cherry Roulade is a dessert that delights every sense. The soft meringue, creamy coconut mascarpone, and juicy cherries make each slice a light, indulgent treat. It’s simple to prepare, elegant to serve, and perfect for sharing with friends or family at any occasion.
Thanks for dropping in and checking out the recipes and what’s on offer.
Thanks for dropping in and checking out the recipes and what’s on offer.
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Esme, this recipe sounds so good! Thank you for sharing.
Thanks for dropping in here, hope you will give it a try. Enjoy