From group online classes to bespoke individual classes to reorganizing your kitchen and advising you on food choices everything Clara does is about bring the passion of food into the homes of her clients.

Phone:      0862396975
Address:   Cork, ireland

Clara Cooks

Meringue Roulade

Meringue Roulade with Pomegranate Seed 

Serves 6 – 8

For the Roulade

4 egg whites, free-range and organic

225g (8ozs) castor sugar


300ml (1/2 pint) whipped cream

1-2 pomegranates

pomegranate seeds

Berried holly for Christmas Time


Swiss roll tin 12 x 8 inch (30.5 x 20.5cm)

Parchment paper



Preheat the oven to 180ºC\350ºF\gas mark 4. 

Put the egg whites into a spotlessly clean bowl of a food mixer. Break up with the whisk and then add all the castor sugar together. Whisk at full speed until it holds a stiff peak 4 – 5 minutes approx.

Meanwhile, line a swiss roll tin with parchment, brush lightly with sunflower or vegetable oil.

Spread the meringue gently over with a palette knife. Bake in the preheated oven for 15-20 minutes, it ought to be quite thick and bouncy, crisp on the outside but still soft in the centre. Allow to cool fully.  

Meanwhile, cut the pomegranates in half around the equator, flick out the seeds. 

Keep some seeds aside to decorate the roulade. 


To Assemble

Put a sheet of parchment paper on the worktop and turn the roulade onto it, remove the base tin foil. Spread the whipped cream and remaining pomegranate seeds over the meringue, roll up from the long side, taking your time while doing so and carefully ease onto a serving plate. 


Pipe 6 –8 rosettes of cream along the top of the roulade, decorate with the reserved pomegranate seeds and a few bits of holly. Sprinkle a bit of icing sugar over the top using a sieve for that extra Christmassy effect if making it at Christmas time 🙂

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