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
pPre-heat oven to 170 ºC./p
pWisk 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./p
pLay 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./p