Prep Time: 8 hours (includes cranberries) | Cook Time: 2 hours, 20 min (includes meringues) | Total Time: 10 hours | Yield: 10-12 slices
Ingredients
Sugared Cranberries and Rosemary
1 cup (100g) fresh cranberries (do not use frozen)
4-5 rosemary sprigs
3/4 cup (180ml) water
1 and 1/4 cups (250g) granulated sugar, divided
Cake
1 and 1/3 cups (157g) cake flour
2 tbsp (10g) unsweetened natural or dutch-process cocoa powder
1 tsp baking powder
1/2 tsp salt
6 large eggs, separated and at room temperature
1 cup (200g) granulated sugar, divided
2 tbsp (30ml) vegetable oil, canola oil, or melted coconut oil
1 and 1/2 tsp pure vanilla extract
For Rolling
3 tbsp (15g) unsweetened natural or dutch-process cocoa powder
Meringue Mushrooms
1 large egg white, at room temperature less than 1/8 tsp cream of tarter (about 1/16 tsp) pinch salt
2 tbsp (25g) granulated sugar
1/2 tsp unsweetened natural or dutch-process cocoa powder (optional for dusting)
