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.

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

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Ingredients you’ll need

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 stand mixer add egg whites and 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 stiff peak form and sugar dissolved. 

Add corn starch and whisk for few more minutes. Spread the meringue mixture evenly with the help of 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. 

piece 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 it’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. 

Tip from Marina: roll the roulade with confidence, you don’t want to panic as that might make it worse. 

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Recipe FAQs

Why do we use corn starch in this recipe?

Corn starch prevents meringue from shrinking. 

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. 

How to store the Meringue Roulade?

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

meringue roulade with berries on the table and hand dusting it with the powdered sugar.

If you make this Meringue Roulade, please make sure to tag me on social media and leave a rating down below.

More Delicious Recipes

meringue roulade with berries
meringue roulade with berries

Meringue Roulade With Berries

Marina
Meringue Roulade with berries is perfect summer dessert. Light-as-air meringue with whipped cream and fresh berries.
5 from 5 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 starch 
  • 50 gr (½ cup) sliced almonds 
  • pinch of salt 

Whipped cream

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

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 stand mixer add egg whites and 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 stiff peak form and sugar dissolved. 
  • Add corn starch and whisk for few more minutes.
  • Spread the meringue mixture evenly with the help of 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 to cool on a wire rack. 
  • Once it’s cool, place another piece of paper on top, grip firmly and turn the meringue over. Peel the top layer parchment paper away. Lay the meringue with the longest side doing 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, left the edge of the meringue and roll it over into a log. 
  • Decorate with berries and dust with powdered sugar. 

How to make Whipped cream

  • In the bowl of 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.

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?Let us know how it was!

7 Comments

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

5 from 5 votes (4 ratings without comment)

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