Why You’ll Love This Recipe
I make this roulade whenever I want a dessert that looks like it came from a bakery but doesn’t ask for much effort. The outside bakes up delicately crisp, the inside stays soft and chewy like marshmallow, and the cream and tart raspberries keep every bite light. It uses ingredients I almost always have on hand, it’s naturally gluten-free, and I can bake the meringue ahead and assemble it just before serving. It’s also a great way to use up leftover egg whites.
Ingredients
For the meringue
- 6 large egg whites, at room temperature
- 300 g (1½ cups) caster (superfine) sugar
- 1 tsp cornflour (cornstarch)
- 1 tsp white wine vinegar or lemon juice
- ½ tsp vanilla extract
- Pinch of salt
- 2 tbsp flaked almonds (optional)
For the filling
- 300 ml (1¼ cups) double (heavy) cream, cold
- 2 tbsp icing (powdered) sugar, plus extra for dusting
- 1 tsp vanilla extract
- 250 g (2 cups) fresh raspberries
Directions
- Prep the pan. Heat the oven to 180°C (160°C fan / 350°F). Line a 33 x 40 cm (13 x 15 in) baking tray with baking parchment, letting it come slightly above the edges. Lightly grease the paper.
- Whip the whites. In a very clean bowl, beat the egg whites with the salt until they form stiff peaks.
- Add the sugar. Add the sugar one tablespoon at a time, beating well between additions. Keep going until the meringue is thick, glossy, and no longer feels gritty when rubbed between your fingers.
- Fold in the extras. Gently fold in the cornflour, vinegar, and vanilla.
- Spread. Spoon the meringue onto the tray and smooth it into an even rectangle, about 1 cm thick. Scatter the flaked almonds on top if using.
- Bake. Bake for 10 minutes, then lower the oven to 150°C (130°C fan / 300°F) and bake for another 10 to 12 minutes, until the top is pale golden and set but still slightly soft in the middle.
- Cool. Let the meringue cool completely in the tray. It will deflate a little and crack slightly, which is normal.
- Whip the cream. Whip the cold cream with the icing sugar and vanilla until it holds soft, billowy peaks. Don’t overwhip, or it will be hard to spread.
- Flip. Dust a fresh sheet of parchment generously with icing sugar. Turn the cooled meringue out onto it, almond side down, and peel off the old paper.
- Fill. Spread the cream over the meringue, leaving a 2 cm border on one short side. Scatter the raspberries over the cream.
- Roll. Starting from the short side with the longer cream-covered edge, use the paper to help you roll the meringue up snugly. Don’t worry about cracks, as they add to the charm.
- Chill and serve. Transfer the roulade to a platter, seam side down. Chill for 30 minutes to help it set, then dust with icing sugar and slice with a serrated knife.
Servings and Timing
- Serves: 8 to 10
- Prep time: 25 minutes
- Bake time: 20 to 25 minutes
- Cooling and assembly: about 45 minutes, plus 30 minutes chilling
- Total time: about 2 hours
Variations
- Chocolate hazelnut: Fold 1 tbsp sifted cocoa powder into the meringue, then fill with whipped cream and a drizzle of chocolate-hazelnut spread. Top with toasted chopped hazelnuts.
- Lemon curd: Swirl 4 tablespoons of lemon curd through the cream before rolling.
- Mango and passion fruit: Replace the raspberries with diced mango and spoon passion fruit pulp over the cream.
- Strawberries and cream: Use sliced strawberries and a few torn basil leaves for a summery version.
- Mascarpone filling: Fold 150 g (⅔ cup) of mascarpone into the whipped cream for a richer, more stable filling.
Storage and Reheating
The roulade is best the day it’s assembled, but it keeps in the fridge, loosely covered, for up to 24 hours. The meringue will soften as it sits, though it still tastes lovely. The unfilled baked meringue can be wrapped well and kept at room temperature overnight before you fill it. I don’t recommend freezing the filled roulade, as the cream and fruit turn watery when thawed. There’s no reheating needed, so serve it chilled.
FAQs
Why did my meringue crack when I rolled it?
A few cracks are completely normal. Large breaks usually mean the meringue was overbaked or rolled while too dry. Make sure it’s still slightly soft in the center when it comes out of the oven.
Why is my meringue weepy or sticky?
This usually happens when the sugar hasn’t fully dissolved or the meringue was underbaked. Beat until it’s completely smooth between your fingers, and bake until the surface is set.
Can I make it ahead?
Yes. Bake the meringue up to a day ahead and fill it a few hours before serving for the best texture.
Can I use a different fruit?
Absolutely. Berries, stone fruit, kiwi, or mango all work well. Just pat very juicy fruit dry before adding it so it doesn’t soak the meringue.
Can I use a sugar substitute?
I don’t recommend it. The sugar gives the meringue its structure and glossy, marshmallowy texture.
Do I need an electric mixer?
I strongly recommend one, as whipping this much meringue by hand takes a long time.
Conclusion
This meringue roulade is one of my favorite showstopper desserts because it delivers so much with so little. You get crisp edges, a soft marshmallow center, and bright fruit with cloud-like cream, all in one slice. Once you’ve made it, you’ll find it easy to adapt to whatever fruit or flavors you have around. I hope it becomes a go-to for your gatherings, too.
Print
A light, marshmallowy meringue roulade with a crisp golden crust, rolled around softly whipped cream and fresh berries. Elegant, naturally gluten-free, and surprisingly easy to make.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Total Time: 2 hours 13 minutes
- Yield: 10 slices
- Category: undefined
- Method: Baking
- Cuisine: European
- Diet: Gluten Free
Ingredients
- 6 large egg whites, at room temperature
- 1 1/2 cups (300 g) caster (superfine) sugar
- 1 tsp white vinegar
- 1 tsp cornstarch
- 1 tsp vanilla extract
- 1/4 cup (25 g) sliced almonds, for the top
- 2 tbsp powdered sugar, for dusting and rolling
- 1 1/2 cups (360 ml) heavy whipping cream, cold
- 2 tbsp powdered sugar, for the cream
- 1 tsp vanilla extract, for the cream
- 1 1/2 cups (225 g) mixed fresh berries (raspberries, strawberries, blueberries)
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×13-inch (23×33 cm) jelly roll pan with parchment paper, letting it overhang slightly.
- In a spotless bowl, beat the egg whites on medium-high speed until soft peaks form.
- Add the caster sugar a tablespoon at a time, beating well between additions, until the meringue is thick, glossy, and stiff peaks form.
- Gently fold in the vinegar, cornstarch, and vanilla.
- Spread the meringue evenly into the prepared pan and smooth the top. Sprinkle with sliced almonds.
- Bake for 15 to 18 minutes, until the top is lightly golden and set to the touch.
- Dust a clean sheet of parchment with powdered sugar. Immediately flip the hot meringue onto it, then peel off the baking paper.
- Starting from a short end, roll the meringue up with the parchment inside and let it cool completely in the rolled shape.
- Whip the cold cream with powdered sugar and vanilla until soft to medium peaks form.
- Gently unroll the cooled meringue. Spread with whipped cream and scatter with berries, leaving a 1-inch border.
- Re-roll carefully, without the parchment, and transfer to a serving platter seam-side down.
- Chill for at least 30 minutes, then dust with powdered sugar, top with more berries, and slice with a serrated knife.
Notes
- Make sure the bowl and beaters are completely grease-free, or the whites won’t whip properly.
- Small cracks while rolling are normal and hidden by the cream and berries.
- Best served within 24 hours; the meringue softens as it sits.
- Swap the berries for mango and passion fruit, or fold lemon curd into the cream.
- Store covered in the refrigerator for up to 1 day.
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Sugar: 30 g
- Sodium: 45 mg
- Fat: 11 g
- Saturated Fat: 6.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg
