Summer Berry Meringue Roulade seems fancy, but it’s one of the easiest desserts you can make for a summertime treat. So fresh and light, it’s a perfect after dinner dessert.
I’ve made three Custard Peach Pies in the past couple of weeks.
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Why am I telling you this when I have photos of a meringue roulade? Because each pie that I made left me with three egg whites. Now, as bad as I am at math (just ask my rocket scientist friend, Marie…yes, as a matter of fact, she really is a rocket scientist), I can tell you with complete certainty that this means I had 9 egg whites in my fridge.
That’s a lot of egg whites, so I decided my first egg white recipe would be one I’ve been meaning to make for years: Summer Berry Meringue Roulade. I adapted it from a recipe card I picked up at Marks & Spencer (a really awesome British department store that also sells fabulous food) when I was in the UK.
You may enjoy this frozen berry, meringue and cream dessert, too!
I can tell you that I’m really happy with how it turned out, as it looks almost exactly like the one in the M & S photos, it’s super easy, super delicious, and a perfect, light dessert for summer! Of course, it’s difficult for me to make things exactly as the recipe states, so instead of using low fat creme fraiché, I used full-fat, heavy whipping cream. Use the former if you want to keep it less fat.
I made this roulade for a summertime garden party menu post I did with some friends here in LA.
You can find the rest of the recipes for the other delicious dishes on the post.
There’s no fat in the meringue or berries, and we don’t want an unbalanced dessert, right? Oh, and by the way, this angelic treat is gluten-free, in case you’re interested.
Summer Berry Meringue Roulade
adapted from Marks and Spencer’s Recipe
serves 6 to 8
Ingredients
- 1 tsp corn starch (cornflour)
- 1 tsp vanilla extract
- 1 tsp white wine vinegar
- 4 large egg whites (preferably organic) -older eggs are better for meringues
- 5 oz (2/3 cup) sugar (Baker’s sugar is best)
- Filling
- 1 cup heavy whipping cream, preferably organic
- 1/2 cup fresh raspberries (and/or blackberries)
- 1/2 cup chopped fresh strawberries
- confectioner’s sugar for dusting
Special equipment: baking or parchment paper
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.
Next, 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 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 to a serving plate, and add a few berries for decoration.
Cut with a serrated knife for best results.
And just for the record (Marie), I actually got a B in my college Calculus class (my senior year in high school) and an A in statistics at university. I just have this ongoing problem of making silly mistakes, like adding 2 + 2 and getting 5. Don’t ask.
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Summer Berry Meringue Roulade
A light meringue roll filled with fresh cream and berries.
Ingredients
- 1 tsp corn starch (cornflour)
- 1 tsp vanilla extract
- 1 tsp white wine vinegar
- 4 large egg whites (preferably organic) -older eggs are better for meringues
- 5 oz (2/3 cup) sugar (Baker's sugar is best)
Filling
- 8 oz heavy whipping cream, preferably organic
- 1/2 cup fresh raspberries (and/or blackberries)
- 1/2 cup chopped fresh strawberries
- confectioner's sugar for dusting
Instructions
Special equipment: baking or parchment paper
- 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 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 to a serving plate, and add a few berries for decoration.
Notes
Use your favorite fruits in this dessert to make it your own.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 213Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 45mgSodium: 37mgCarbohydrates: 31gFiber: 1gSugar: 29gProtein: 3g
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Can this be made a day in advance? Or will it go soggy? How should it be stored?
Hi Lydia, I wouldn’t make it a day in advance as it just wouldn’t taste the same. That said, I don’t believe I’ve ever had any leftover to know if it goes soggy! I’d recommend making it the same day, but if you try it ahead of time, let me know how it goes. Definitely keep it covered in plastic wrap or a tub in the fridge. CC
Thank you Christina for your reply. I was thinking of having it for a luncheon. Due to timing, obviously not. Back to the drawing board!
What about making individual possets? They can be made ahead of time and you can adorn the tops with berries and flowers and really make it look special, without any bother at all! Just heat some cream sugar and citrus and that’s it. My friend Cynthia has the recipe: http://whatagirleats.com/lemon-posset-and-honey-orange-lavender-posset/ I also have Orange Boodle which is very similar, but more of a trifle: I can practically guarantee that you’ll get rave reviews from either! Good luck.
The posters sound perfect! My table will replicate a garden as the tablecloth will be green and each napkin will be a different pastel colour. Tulips all around. So the posters will fit in wonderfully. Thank you!!!!!!
Perfect! And the best part is that they taste fabulous! Enjoy our party, Lydia! It sounds lovely!
Thank you. And don’t you just love spell check? I guess it decided there was no such word as possett!
I knew it was spell check! Didn’t you want to serve your guests posters instead of dessert? haha! :)
Beautiful pictures for a lovely dessert. It looks so fresh and tasty!
Angelic, indeed! Must make! This will be perfect for my hubs’ birthday – he LOVES meringue. Beautiful, Christina!
What a great idea for a unique birthday cake, Patricia! Let me know how you like it! CC
What a great summer dessert.
The pre-rolling when warm tip is fabulous, I’ve never seen that done before and I’m pretty sure it would make the meringue more supple and less liable to fracture when rolling filled. So pleased I found this recipe! Thanks :)
This works with all swiss roll type cakes. You can find my Yule Log recipe, which is a flour less chocolate cake (you can make it plain for the rest of the year), but it comes out perfectly if you roll it warm, too. Good luck! ;)
WOW that looks so impressive. Who wouldn’t want to dive into that gorgeous dessert. Since I am going to make your yummy custard peach pie, I guess I will be making this as well. :)
Thank you, Cathy! Having to make this dessert is not a bad problem to have ;)
Meringue, Cream, Berries… the only reason that this recipe is not perfect to me is because I cant have a piece of it now! x Rach
Awww, I wish I could email you a large slice! Wouldn’t that be fantastic? Thank you, Rachel! ;)
Wow that looks SO good !! love that it’s a little different from the traditional pavlova , such a great summer treat!
Mary x
Thanks, Mary! It’s really quite simple to put together too. ;)