Chocolate Roulade with Morello Cherry Ice Cream
Step 1: Soften the tub of ice cream then take 2 pieces of parchment and place the softened ice cream in the middle of the parchment. Working quickly use a rolling pin to roll to 1 cm thick- keep in a rectangular shape approximately 22cm x 30cm. Return to the freezer to set firm.
Step 2: Preheat oven to 150C.
Step 3: Line a 30cm x 40cm tray with canola spray and baking paper.
Step 4: Using a mixer, place the egg whites and cream of tartar in the bowl, attach the whisk and turn to a medium-high speed. Whisk the whites until they reach firm peaks. Add half a cup of the sugar gradually, followed by the remaining sugar in intervals. The mix will become glossy and firm. Add the vanilla.
Step 5: Sift the cocoa and salt together and add to the meringue (turn the machine off, add the cocoa mix, and wrap a tea towel around the mixer before turning the machine on again as the cocoa can go everywhere).
Step 6: Scrape the meringue mix out onto the prepared tray and smooth out leaving a centimetre or so margin, as the meringue will puff and spread when baking. Once spread, the meringue should be approximately one centimetre high. Bake for 15 to 20 minutes, until the top feels like a crunchy pillow.
Step 7: Cool the meringue completely (about 30 minutes).
Step 8: Trim the edges of the meringue slab, and turn it onto a bench lined with a large piece of cling film and dusted with cocoa powder. Working quickly, place the ice cream across the slab (remove from the freezer just before so you can bend it), leaving a 4cm strip on the top end.
Step 9: Place a line of cherries along the middle and use the cling film to help you roll the roulade- apply even pressure to ensure a tight round- the meringue will crack, but this is normal.
Step 10: Wrap the cling film around the roulade, place on a tray and return to the freezer to set.
Step 11: Once set, remove from the freezer, un-wrap and slice on an angle using a hot knife. Place onto a plate, sprinkle with almonds and indulge.