Meringue Roulade With Berries

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Summer is the time for fresh berries. I like to go to farms and pick delicious blueberries, raspberries, and strawberries. I am sharing today’s recipe of Meringue Roulade With Berries. This is the perfect summer dessert. The texture of this dessert is similar to Pavlova or Meringue Cookies with the Ganache.

Meringue roulade on the table with fresh berries on the top.

Why You’ll Love This Recipe

Ingredients

Labeled ingredients on the table.
  • Egg: Egg whites at room temperature.
  • Sugar: White granulated sugar. This is an important ingredient for the structure of the dessert. Do not substitute with powdered sugar or brown sugar.
  • Corn Starch: Make sure you are using corn starch and not potato starch.
  • Nuts: Sliced almonds. Do not use whole almonds.
  • Salt: Pinch of salt. Used for taste.
  • Fruits: Fresh berries for filling and dรฉcor.

How to Make This Recipe

Preheat oven to 300oF (150oC). Place a sheet of parchment paper on a baking tray. The paper must overhang the tray so that you can lift it out. In the clean and dry bowl of a stand mixer, add egg whites and a pinch of salt. Whisk on slow speed till white foam forms, and add granulated sugar in 3-4 parts. Change speed to medium and continue whisking until a stiff peak forms and the sugar dissolves. Add cornstarch and whisk for a few more minutes. Spread the meringue mixture evenly with the help of a spatula over the paper. Sprinkle sliced almonds on top and put in the oven. Lower temperature to 265oF (130oC) and bake for 45 min. Meringue should be crunchy on the top and marshmallowy underneath. Gently lift the meringue off the baking tray using the paper and allow it to cool on a wire rack. 

Meringue with sliced almonds on the baking tray.

Spread the meringue mixture evenly with the help of a spatula over the paper. Sprinkle sliced almonds on top and put in the oven. 

Meringue roulade rolled in the parchemnt paper.

Using the paper, leave the edge of the meringue and roll it over into a log.

Tip from Marina: roll the roulade with confidence, you donโ€™t want to panic as that might make it worse. 

Slice of meringue roulade with berries on the plate.

How to Make Whipped Cream

In the bowl of a stand mixer with a whisk attachment, add cold, heavy whipping cream, powdered sugar, and vanilla extract (or vanilla paste). Whip on medium-high speed until medium peaks form, about 3-4 minutes. For this Meringue Roulade recipe, you can also use Cream Cheese Whipping Cream. Once itโ€™s cool, place another piece of paper on top, grip firmly, and turn the meringue over. Peel the top layer of parchment paper away. Lay the meringue with the longest side going from west to east. Spread the cream evenly and top with cut strawberries, blueberries, and raspberries (or any of your favorite berries). Using the paper, leave the edge of the meringue and roll it over into a log. Decorate the roulade with fresh berries and dust with powdered sugar. 

Meringue roulade on the table with fresh berries on the top.

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Expert Tips

  • Use fresh berries for the decor; do not use frozen. Berries should be washed and dried with a paper towel before use. If you are using fresh strawberries, make sure to cut leaves off.
  • Do not be afraid to roll the roulade. Lightly press with the fingers.
  • Use different nuts for the flavor, like pistachios or walnuts.
Meringue roulade with berries on the table and dust it with powdered sugar by hand.

Recipe FAQs

Why do we use corn starch in this recipe?

Corn starch prevents meringue from shrinking.ย 

Can I roll roulade the next day?

The roulade is best on the day of making. It must be stored in the refrigerator at all times other than serving and can be kept for up to 3 days.ย 

How to store the Meringue Roulade?

Store the meringue roulade in the fridge until ready to serve, up to 2 days.

Can I use fruits insted of berries?

Yes, use your favorite fruits or berries.

Meringue roulade with berries on the plate.

If you make this Meringue Roulade With Berries, please make sure to tag me on social media and leave a rating down below. I would love to see your creations!

Recipe

Meringue roulade on the table with fresh berries on the top.

Meringue Roulade With Berries

Marina Voronkov
Meringue Roulade With Berries is the perfect summer dessert. Light-as-air meringue with whipped cream and fresh berries.
5 from 6 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine russian
Servings 8 people
Calories 466 kcal

Equipment

  • 1 stand mixer or electric hand mixer
  • 1 spatula

Ingredients
  

Meringue Roulade

  • 270 gr egg whites or 8 egg whites room temperature
  • 400 gr (2 cups) granulated sugar
  • 15 gr (2 teaspoon) corn starchย 
  • 50 gr (ยฝ cup) sliced almondsย 
  • pinch of saltย 

Whipped cream

  • 480 gr (2 cups) heavy whipped cream (cold)
  • 14 gr (2 teaspoon) powdered sugar (sifted)ย 
  • 5 gr (1 teaspoon) vanilla bean paste or vanilla extractย 

Instructions
 

How to Make Meringue Roulade

  • Preheat oven to 300oF (150oC).
  • Place a sheet of parchment paper on a baking tray. The paper must overhang the tray so that you can lift it out.
  • In the clean and dry bowl of a stand mixer, add egg whites and a pinch of salt. Whisk on slow speed till white foam forms, and add granulated sugar in 3-4 parts. Change speed to medium and continue whisking until a stiff peak forms and the sugar dissolves.ย 
  • Add corn starch and whisk for a few more minutes.
  • Spread the meringue mixture evenly with the help of a spatula over the paper. Sprinkle sliced almonds on top and put in the oven. Lower temperature to 265F (130C) and bake for 45 min.
  • Gently lift the meringue off the baking tray using the paper and allow it to cool on a wire rack.ย 
  • Once itโ€™s cool, place another piece of paper on top, grip firmly, and turn the meringue over. Peel the top layer of parchment paper away.ย Lay the meringue with the longest side going from west to east. Spread the cream evenly and top with cut strawberries, blueberries, and raspberries (or any of your favorite berries).
  • Using the paper, leave the edge of the meringue and roll it over into a log.ย 
  • Decorate with berries and dust with powdered sugar.ย 

How to Make Whipped Cream

  • In the bowl of a stand mixer with a whisk attachment, add cold, heavy whipping cream, powdered sugar, and vanilla extract (or vanilla paste).
  • Whip on medium-high speed until medium peaks form, about 3-4 minutes.

Notes

Measure all ingredients correctly using a digital kitchen scale.ย 

Nutrition

Calories: 466kcalCarbohydrates: 57gProtein: 7gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.001gCholesterol: 68mgSodium: 73mgPotassium: 160mgFiber: 1gSugar: 54gVitamin A: 882IUVitamin C: 0.4mgCalcium: 59mgIron: 0.4mg
Tried this recipe?Mention @everything_marina or tag #everythingmarina!

9 Comments

    1. Yes, keep at room temperature and cover with parchment paper. Put cream and berries next day and roll it.

5 from 6 votes (4 ratings without comment)

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