White Chocolate & Apricot Meringue

This delicious and colourful Swiss roll is a showstopper — guaranteed to impress with its technicolour spiral and soft, chewy texture. The sweet pairing of white chocolate and apricots adds both richness and brightness. A great dessert to prep ahead and slice when ready.

Prep Time: 1 hr 15 mins

Serves: 6

Ingredients

Meringue:

• 4 egg whites

• 225g caster sugar

• 25g flaked almonds

Filling:

• 300ml double cream

• 200g apricots (coarsely chopped)

• 100g white chocolate (coarsely chopped)

Method

Meringue:

1. Line a 33cm x 23cm Swiss roll tin with parchment.

2. Whisk the egg whites, slowly adding the sugar.

3. Spread the meringue mixture into the tin and sprinkle with almonds.

4. Bake at 160°C for 30 mins until golden and firm to the touch.

5. Turn out onto parchment, almond side down.

6. Allow to cool.

Filling:

1. Whisk cream lightly.

2. Spread over meringue.

3. Sprinkle the chopped chocolate and fruit.

4. On a large piece of parchment paper, roll into a Swiss roll.

5. Chill before serving.

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About the author

Sue Davie is a qualified home economist, Cordon Bleu trained cook, and seasoned food stylist. With over 30 years of experience across television, print, and live demonstration, her credits span from the BBC’s original Food Programme to Netflix’s The Crown. Whether she’s testing recipes, styling for the camera, or cooking for a crowd, Sue brings expertise, warmth, and a cook’s intuition to every project she touches.