What Is a Meringue Roulade?. Meringue roulade is a dessert that consists of rolled egg white meringues mixed with cream and a fruit filling. It is quite a light dessert and is usually eaten in the summer. The meringue roulade might also just contain sponge cake or cake baked in a flat pan rolled around the sugary whipped egg whites and cream. Fruit fillings include strawberries, raspberries, lemon curd and mangoes. It looks and tastes much like a rolled-up version of a Pavlova.
Strawberry Meringue Roulade
Serves 8
Prep time 20 Minutes
Cook time 16 Minutes
Ingredients
- Whites of 6 eggs
- 2 cup caster sugar
- 8 oz flaked almonds
- 14 oz mascarpone cream cheese
- 1tbsp heaped icing sugar
- 10 oz strawberries
For the filling
- 14 oz mascarpone cream cheese
- 1tbsp heaped icing sugar
- 10 oz strawberries
Preparation method
- Preheat the oven to 200C/390F/Gas 6. and place the oven rack quite near the top
- Line a 33cm X 23cm (13in x 10in) Swiss roll tin
with greased non-stick baking paper.
- Whisk the egg whites in a clean, large bowl with an electric mixer on full speed until very stiff.
- Gradually add the sugar, one teaspoon at a time and, keeping the mixer on a high speed, whisk well between each addition.
- Whisk until very, very stiff and glossy and all the sugar has been added.
- Spread the meringue mixture into the lined tin and sprinkle with the almonds. Place the tin in the oven and bake for about eight minutes until golden.
- Lower the temperature to 160C/320F/Gas 3 and bake for a further 8 minutes until crisp and firm to the touch.
- When the meringue is golden brown, remove from the oven and turn it almond-side down on a big, clean sheet of baking parchment. Peel off the paper from the base and leave the meringue to cool completely.
- Whisk the mascarpone cream cheese and the icing sugar till stiff. Spread the mascarpone cream and three quarters of the strawberries, sliced in halves lengthways, evenly over the cold meringue. Use the sides of the parchment paper to roll the meringue roulade onto a serving tray or platter. Keep the meringue roulade in the fridge until you are ready to serve it.
Dusted with icing sugar and decorate the top with the remaining strawberries and serve.
Note: If you do not get mascarpone cheese, you can substitute with:
- 14 oz cream cheese room temperature
- 1/2 cups heavy cream
- 1 tablespoon powdered sugar
Mix and match all ingredients forming a cream. You are free to create can place vanilla essence or lemon zest…
Here’s an easy and quick video on how to make this dessert.
Sweet Eve strawberry meringue roulade from Pam Lloyd PR on Vimeo.
