Cookies & Cream Roulade | Cornetts Supermarkets

Ingredients

• 8 egg whites
• ¼ tsp salt
• 2 cups caster sugar
• 2 tsp cornflour
• 2 tsp white vinegar
• 400ml thickened cream
• 1 packet OREO original cookies, finely crushed
• 1 cup cherries -halved, plus extra whole cherries to decorate
• ¼ cup BOURNEVILLE Cocoa
• 2 x 30g CADBURY FLAKE CARAMILK , broken into shards
• Preheat oven to 180C fan forced.
• Grease and line a swiss roll tin 40cm x 30cm.
• Beat egg whites and salt until firm. Gradually add sugar and continue to beat until stiff and shiny. Fold in cornflour, vinegar and vanilla.
• Spoon mixture into tin and spread evenly. Bake for 15 -20 minutes until lightly brown. Remove from oven and allow to cool in tray for a few minutes.
• Turn the meringue out onto a sheet of clingwrap dusted with icing sugar. Allow to cool for a further 10 minutes.
• Whip the cream until thick and fold through the crushed OREO cookies and cherry halves.
• Spread the cream over the meringue and gently roll up. Wrap in clingwrap and refrigerate on tray for 3 hours before using.
• Place on serving platter, remove the cling-wrap and decorate with sifted BOURNEVILLE Cocoa , FLAKE shards and fresh cherries.