Enjoying sherry wine / pairings and recipes / Pale Cream

Amond and Meringue Roulade

Pair with: Pale Cream


Cooking time: 1 hour

For Sherries served with puddings, we mainly recommend Creams and Pedro Ximénez which are all sweet, but totally different. As a general rule, it is considered appropriate for the Sherry drunk at the end of a meal to be sweeter than the pudding with which it is paired.


Amond and Meringue Roulade

Serves 8.

Pre-heat oven to 170 ºC.

Wisk the egg whites until stiff, add 1 tablespoon at a time, whisking well after each addition until the meringue is thick and glossy. Stir in the cornflower, the vinegar and fold in the almonds. Spread the meringue on to a tin lined with parchment paper 31 x 21 cm. Bake for 20 minutes.

Lay a sheet of parchment paper and dust with icing sugar. When the meringue has cooled slightly in the tin, tip on the parchment and peel off the lining paper. Leave to cool. Whip the cream until stiff and spread over the meringue, carefully roll up the meringue like a Swiss roll, using the parchment paper to help you. Sieve more icing sugar on the top and serve.


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Serving and consuming

Pale Cream with food

Pale Cream must be served chilled, at around 7º C.

The ideal wine to pair with foie and pâté.

Very pleasant with fresh fruit (pear).

  • Always chilled

    Chill in the freezer and serve between 7 & 9º C.

  • Light and Sweet

    A combination of the flor with sweetness.

  • Style of Glass

    In a white wine glass or a wide rimmed glass with ice.