Orange & cranberry log

by Katherine Frelon

A great dessert to make ahead of time

A great dessert to make ahead of time. You can slice off what you need and keep the rest in the freezer. Remember not to use all the cranberry compote in the cream—you need some for the sauce!


For the cranberry compote:
300g fresh or frozen cranberries
Rind and juice of 1 orange
2 tbsp Cointreau
150g sugar

500ml double cream
300g mascarpone
2 tsp vanilla
100g icing sugar
80g melted white chocolate
50g candied orange, chopped into very small pieces
350g cranberry compote
100g crushed meringues
Additional orange juice, for the sauce


Bring the cranberry compote ingredients to a simmer and cook until the cranberries start to pop. Using a potato masher or wooden spoon, mash roughly to release the cranberry juices and create a compote texture.

In a food mixer, combine the cream, mascarpone, vanilla and icing sugar until smooth. Add the white chocolate, candied orange, half of the cranberry compote and the crushed meringues. Fold through the cream mixture and place on a big rectangle of clingfilm. Roll up into a log then freeze for a few hours or until needed.

Warm the remaining cranberry compote in a pan and add the orange juice until you have a pourable consistency. Cut the log into slices and serve with a drizzle of compote sauce.

Recipe: Katherine Frelon