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.
Why You’ll Love This Recipe
- This is a gluten-free dessert, like Macarons or Meringue Cookies.
- Light and delicious dessert. Check also Kyiv or Chocolate Strawberry Mousse Cake.
- No baking skills are needed to make this dessert, like Burnt Basque Cheesecake.
Ingredients
- 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 décor.
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.
Spread the meringue mixture evenly with the help of a spatula over the paper. Sprinkle sliced almonds on top and put in the oven.
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 don’t want to panic as that might make it worse.
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.
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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.
Recipe FAQs
Corn starch prevents meringue from shrinking.
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.
Store the meringue roulade in the fridge until ready to serve, up to 2 days.
Yes, use your favorite fruits or berries.
More Recipes You’ll Love
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 With Berries
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 cups) 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 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 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.
- 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 with berries and dust with powdered sugar.
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.
turned out great !
I am so happy to hear that!
Can I bake the meringue a day in advance and then put the cream and roll it the next day?
Yes, keep at room temperature and cover with parchment paper. Put cream and berries next day and roll it.
Made it for the first time. I’m so proud of myself. Turned out great. I rolled with confidence!
Thank you for sharing!
What size baking tray should I use? Looks delicious! Can’t wait to try it!
Regular 12X17 baking tray.
Thank you!