Christmas Meringue Buche de Noel Roll

Instructions

1. Prepare a 26x35 cm – 10x14 inch pan: lined with parchment paper and slightly grease with some vegetable flavorless oil and remove any oil excess with a kitchen paper.
2. In a large bowl place Egg whites, Cream of Tartar and mix until white foam.
3. Start adding Caster Sugar little by little and keep on mixing until stiff peaks.
4. Add Vanilla Paste and mix just until combined.
5. Spread evenly the meringue in the prepared pan.
6. Bake in preheated oven at 160° C - 320° F for 25 minutes.
7. Meanwhile dust a parchment paper with some Powdered Sugar.
8. Cool down the meringue in the pan for 5 minutes.
9. Invert the meringue onto the dusted parchment paper, peel off the lined paper and cool down completely for about 15 minutes.
10. Meanwhile in a large chilled bowl pour Whipping Cream and Whip until medium-stiff peaks.
11. Add Powdered Sugar and genlty combine.
12. Spread the whipped cream on top of the meringue.
13. Evenly place with a spoon Cranberry Compote on top.
14. Gently roll the meringue into a log, helping with the sugared parchment paper under the meringue.
15. Cover and refrigerate for about 2 hours or freeze for about 15 minutes.
16. Cut the edges and dust with powdered sugar if necessary.
17. Decorate with rosemary and sugar frosted fruits.