Let’s impress everyone with this Meringue Roulade.
How to Make Meringue Roulade
Make meringue: Use cold eggs to separate the yolks from the whites, being careful to not get any yolk into the whites. Let it come to room temperature for about 15 minutes. In a large mixing bowl, combine cream of tartar and egg whites. Using a hand mixer (or stand mixer) with a whisk attachment, beat on high speed for 1-2 minutes, until soft peaks form. Add a sugar a little at a time, mixing after each addition (about 5 minutes). Keep mixing until the egg whites are glossy and reach stiff peaks then stop (1-4 more minutes). Fold in cornstarch with a rubber spatula.
Bake: Spread meringue into lined baking sheet in an even layer. Sprinkle sliced almonds over the top (optional). Bake at 320 degrees F (160 degrees C) for 25 minutes. Allow to cool for a few minutes, then sprinkle powdered sugar on top, and place a clean piece of parchment paper over it. Carefully flip the pan over so the meringue comes out onto the clean parchment, on your counter. Remove the bottom piece of parchment paper the meringue was baked on. Allow to cool completely.
Make berry sauce and mascarpone whipped cream: In a saucepan, combine 1 cup berries, lemon juice, and granulated sugar. Bring to a low boil then cook for 5-6 minutes, until it has thickened into a syrup consistency. Stir in remaining 1/2 cup berries then remove from heat and let it cool completely. For the mascarpone whipped cream, mix cream, sugar, and vanilla until it’s whipped into a fluffy cream. Gently fold in 1/2 cup mascarpone.
Assemble and roll: Spread a little more than half of whipped cream over the baked meringue and then berry sauce on top. Start at the short end and begin to roll the meringue (I like to pull the parchment paper towards me with one hand and roll the meringue with the other, to guide it along) into a log. Don’t worry if some of the outer layer crumbles or cracks—this is normal—the roll is meant to look rustic. Place seam side down on a serving tray. Use a spoon or pastry piping bag to decorate the rest of the whipped cream on top of the roll. Top with fresh berries and sprigs of mint or edible flowers. Refrigerate the meringue roll for 30 minutes if time allows, before slicing, or slice and serve immediately. Leftovers will keep in the fridge for a max of 1 day, but it’s best served the day of.
Make Ahead and Freezing Instructions
To Make Ahead: Each element of the dessert can be made ahead, store separately. The meringue cake base can be baked 1 day ahead of time. Once it has cooled, cover it lightly with plastic wrap, place a dry, light-weight kitchen towel on top, and store at room temperature (I keep it in my cold oven, out of the way). The berry sauce can be made several days ahead, stored in the fridge. The Mascarpone whipped cream can be made 1 day of time, stored in the fridge.To Freeze: The meringue cake base can be frozen, covered tightly with plastic wrap and aluminum foil, for up to 1 month. Thaw at room temperature before filling and rolling.
Meringue Roulade
Serves 8- 6 large egg whites (210ml)
- 1/4 teaspoon cream of tartar (1g)
- 1 1/3 cups granulated sugar (265g)
- 1 teaspoon vanilla extract (5ml)
- 2 Tablespoons cornstarch (16g)
- Pinch kosher salt
- 1/2 cup sliced almonds (50g), optional
- 2 cups heavy whipping cream (480ml)
- 1/3 cup powdered sugar (40g)
- 1 teaspoon vanilla extract (5ml)
- 1/2 cup mascarpone cheese, room temp (120g)
- 1 1/2 heaping cups fresh or frozen berries, divided (225g)
- 1 Tablespoon lemon juice (15ml)
- 2 Tablespoons granulated sugar (25g)
- Garnish: Fresh berries, mint leaves, edible flowers
Separate Eggs: Use cold eggs to separate the yolks from whites (easier to separate when they’re cold). Make sure NO egg yolk gets in with the whites, or they won’t whip properly. Set egg whites aside to come to room temp, about 15-minutes (room temp egg whites will whip to fluffier volume than cold ones).
Prepare Pan: Preheat oven to 320 degrees F (160 degrees C). Line a 18×13 inch bakers half sheet pan with parchment paper. (Parchment Tip: After making the meringue in next step, use a dot of it as “glue” to stick the parchment paper to the baking sheet.)
Beat Egg Whites: Grab a clean, dry mixing bowl then combine cream of tartar and egg whites. Use a hand mixer (or stand mixer) with a whisk attachment on high speed for 1-2 minute, until they reach soft peaks. With the mixer running, add sugar, a little at a time, mixing after each addition (should take about 5 minutes). Continue mixing until the egg whites are glossy and reach stiff peaks (about 1 to 4 more minutes). Stop mixing when the egg whites are glossy and at stiff peaks, to avoid over-beating them.
Add Cornstarch: Fold in cornstarch using a rubber spatula.
Bake: Spread meringue on lined baking sheet in an even layer. Sprinkle sliced almonds over the top, if desired. Bake at 320 degrees F (160 degrees C) for 25 minutes.
Let Cool: Remove meringue from oven. Allow to cool for a few minutes, then sprinkle powdered sugar on top, and place a clean piece of parchment paper over it. Carefully flip the pan over so the meringue comes out onto the clean parchment, on your counter. Remove the bottom piece of parchment paper the meringue was baked on. Allow to cool completely before adding filling.
Mascarpone Whipped Cream: Mix cream, sugar, and vanilla until whipped into a fluffy cream. Gently fold in 1/2 cup mascarpone.
Assemble: Spread a little more than half of the whipped cream over the baked meringue. Smooth berry sauce on top.
Roll: Start at the short end and begin to roll the meringue (I like to pull the parchment paper towards me with one hand and roll the meringue with the other, to guide it along) into a log. Don’t worry if some of the outer layer crumbles or cracks—this is normal—the roll is meant to look rustic.
Notes
Berry Sauce: Instead of berry sauce you could use a good quality, soft berry jam, or lemon curd.Make Ahead Instructions: All elements of the roulade can be made ahead, separately. The meringue base could be baked 1 day ahead of time. Once it has cooled, cover it lightly with plastic wrap and place a dry, light-weight kitchen towel on top, and store at room temperature. The berry sauce can be made several days ahead, stored in the fridge. The mascarpone whipped cream can be made 1 day ahead, stored in the fridge.
Flavor Variations
- Lemon Meringue Roulade: Replace mascarpone with 3/4 cup lemon curd and zest from one lemon, folded into the whipped cream before spreading over baked meringue and rolling into a log.
- Banoffee Meringue Roulade: Add whipped cream filling layer then drizzle with salted caramel. Top with chopped bananas, then roll into a log.
- Nutella: Add whipped cream filling layer then drizzle with warmed nutella and roll up. Top roll with piped whipped cream and Ferrero Rocher chocolates.
- Biscoff: Add whipped cream filling layer, then drizzle warmed cookie butter on top and roll up.
