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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.

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

  1. 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.
  2. In a spotless bowl, beat the egg whites on medium-high speed until soft peaks form.
  3. Add the caster sugar a tablespoon at a time, beating well between additions, until the meringue is thick, glossy, and stiff peaks form.
  4. Gently fold in the vinegar, cornstarch, and vanilla.
  5. Spread the meringue evenly into the prepared pan and smooth the top. Sprinkle with sliced almonds.
  6. Bake for 15 to 18 minutes, until the top is lightly golden and set to the touch.
  7. Dust a clean sheet of parchment with powdered sugar. Immediately flip the hot meringue onto it, then peel off the baking paper.
  8. Starting from a short end, roll the meringue up with the parchment inside and let it cool completely in the rolled shape.
  9. Whip the cold cream with powdered sugar and vanilla until soft to medium peaks form.
  10. Gently unroll the cooled meringue. Spread with whipped cream and scatter with berries, leaving a 1-inch border.
  11. Re-roll carefully, without the parchment, and transfer to a serving platter seam-side down.
  12. 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

Find it online: https://thefamilycooking.com/meringue-roulade/