Meringue Roulade (with Summer Berries)
User Reviews
4.7
Meringue Roulade (with Summer Berries)
Description
The meringue mixture uses egg whites whipped with sugar, cornstarch, vanilla, and white wine vinegar to achieve stiffness and stability. Baking on a lined tray produces a golden, crisp shell that remains pliable enough to roll once cooled. Rolling the meringue with baking paper and a towel helps maintain its shape while preventing cracking. After cooling, the roulade is unrolled, spread with stiffly whipped cream sweetened lightly with confectioners' sugar, and scattered with fresh berries before rerolling.
The dessert balances the sweetness and crunch of the meringue with the soft cream and juicy berries. It is suitable as a light and visually appealing dessert, highlighting the freshness and natural sweetness of summer fruits. Dusting with confectioners sugar adds a final touch.
The recipe suggests using preferred fruits to customize the filling based on availability and taste, allowing personal variations of this classic style roulade.
Ingredients
- 1 tsp corn starch (cornflour)
- 1 tsp vanilla extract
- 1 tsp white wine vinegar
- 4 large egg preferably organic, older eggs are better for meringues, white
- ⅔ cup sugar (Baker's sugar is best)
Filling:
- 8 oz heavy whipping cream (preferably organic)
- ½ cup raspberry and/or blackberries (fresh
- ½ cup strawberries chopped (fresh)
- 1 Tbsp confectioners sugar for dusting
Instructions
- Line an 11"x16" jelly roll tray (swiss roll tin) with the baking paper, and preheat the oven to 325ºF (160ºC).
- Mix the cornstarch, vanilla and vinegar together in a small bowl, until smooth; set aside.
- Whisk the egg whites in a clean, dry bowl until stiff, then whisk in a little sugar, and a little of the cornstarch paste, and continue adding until they are completely mixed in.
- Spoon the egg white mixture into the prepared tray. Smooth out the surface with a spoon or a spatula.
- Bake for approximately 25 minutes, until golden colored.
- Place a towel on the counter, topped with a sheet of baking paper, sprinkled with confectioner's sugar and turn out the meringue onto the paper.
- Peel away the lining paper and place a new piece of baking paper on top, then roll the meringue, starting from the short side, using the towel as an aide. Let cool.
- Whip the heavy whipping cream until stiff peaks form.
- When the meringue roulade is cool, unroll it, and remove the top paper; spread the whipped cream over the entire layer.
- Sprinkle with the berries and re-roll the dessert, placing the seam side down. Dust generously with confectioner's sugar.
- Carefully move the meringue roulade to a serving plate, and add a few berries for decoration.
Notes
- Select ripe, fresh berries for the filling to maximize flavor and texture contrast with the meringue.
- Older egg whites whip better and help create a more stable meringue.
- Use a clean, dry bowl for whipping egg whites to achieve maximum volume.
- Roll the warm meringue with baking paper to prevent cracking and shape it gently with the help of a towel.
- Whip cream just until stiff peaks form to maintain a light texture in the filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 146kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 26mg | 9% |
| Sodium | 28mg | 1% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 336IU | 7% |
| Vitamin C | 6mg | 7% |
| Calcium | 19mg | 2% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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