Ingredients

For the Meringue

• 6 large egg whites, room temperature
• 1½ cups (300g) superfine (caster) sugar
• 1 teaspoon white vinegar
• 2 teaspoons cornstarch
• 1 teaspoon vanilla extract
• Pinch of salt

For the Filling

• 1½ cups (360ml) heavy whipping cream, chilled
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Fruit Filling

• 1 cup fresh strawberries, sliced
• 1 cup fresh raspberries
• ½ cup blueberries
• 2 tablespoons raspberry jam or strawberry jam (optional)

Optional Garnishes

• Powdered sugar
• Fresh mint leaves
• Extra berries
• White chocolate shavings
• Lemon zest

Instructions

Step 1: Prepare the Oven

Preheat your oven to 325°F (165°C).

Line a 10×15-inch jelly roll pan with parchment paper, allowing the paper to extend slightly over the edges.

Lightly grease the parchment paper.

Step 2: Whip the Egg Whites

Place the egg whites and a pinch of salt into a clean, grease-free mixing bowl.

Using an electric mixer, beat on medium speed until soft peaks form.

Gradually add the superfine sugar, one tablespoon at a time, beating continuously.

Continue mixing for 6–8 minutes, until the meringue becomes thick, glossy, and holds stiff peaks.

Rub a small amount between your fingers. If it feels grainy, continue beating until the sugar dissolves.

Step 3: Finish the Meringue

Gently fold in:

• Cornstarch
• White vinegar
• Vanilla extract

Mix carefully to avoid deflating the meringue.

Step 4: Spread the Meringue

Spoon the meringue onto the prepared baking pan.

Spread it evenly into all corners using an offset spatula.

Create gentle swirls on the surface for a decorative finish.

Step 5: Bake

Bake for 25–30 minutes, or until the top is lightly golden and feels dry to the touch.

The inside should remain soft and marshmallow-like.

Avoid overbaking, as this can make the roulade difficult to roll.

Step 6: Cool the Meringue

Lay a clean kitchen towel on the countertop and dust it generously with powdered sugar.

Carefully invert the warm meringue onto the towel.

Peel away the parchment paper slowly.

Allow the meringue to cool completely for about 45 minutes.

Step 7: Prepare the Filling

In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until medium-stiff peaks form.

Do not overwhip.

Step 8: Fill the Roulade

Spread the whipped cream evenly over the cooled meringue, leaving a 1-inch border around the edges.

Arrange the sliced strawberries, raspberries, and blueberries evenly over the cream.

If desired, lightly drizzle the fruit with raspberry or strawberry jam.

Step 9: Roll the Roulade

Using the towel as a guide, carefully roll the meringue from one short end into a tight log.

Work slowly and gently.

Small cracks are completely normal and add to the dessert’s rustic charm.

Transfer the roulade seam-side down onto a serving platter.

Step 10: Decorate

Dust generously with powdered sugar.

Top with fresh berries, mint leaves, lemon zest, or white chocolate shavings.

Chill for 20–30 minutes before slicing for cleaner pieces.

Optional Variations

Lemon Berry Roulade

Spread lemon curd beneath the whipped cream for a bright citrus flavor.

Chocolate Meringue Roulade

Fold 2 tablespoons cocoa powder into the meringue and fill with chocolate whipped cream.

Peach and Cream Roulade

Replace the berries with sliced fresh peaches and a drizzle of honey.

Tropical Roulade

Fill with whipped cream, mango, kiwi, pineapple, and passion fruit pulp.

Pistachio Raspberry Roulade

Sprinkle chopped pistachios over the whipped cream before adding raspberries.

Serving Suggestions

Serve Meringue Roulade with:

• Fresh berries
• Vanilla ice cream
• Lemon curd
• Raspberry coulis
• Chocolate sauce
• Fresh peach slices
• Hot coffee
• Earl Grey tea
• Sparkling lemonade

Storage

Store the roulade covered in the refrigerator for up to 2 days.

For the best texture, enjoy it within 24 hours, as the meringue will gradually soften from the filling.

Freezing is not recommended once assembled.

Tips for the Best Meringue Roulade

• Make sure all bowls and beaters are completely clean and free of grease.
• Use room-temperature egg whites for maximum volume.
• Add the sugar gradually to create a smooth, glossy meringue.
• Do not overbake; the center should remain soft and flexible.
• Allow the meringue to cool completely before adding the filling.
• Roll gently using the kitchen towel to help prevent large cracks.
• Assemble the roulade shortly before serving for the freshest texture and appearance.

Nutrition (Per Serving – Approximate)

• Calories: 285
• Protein: 4g
• Carbohydrates: 34g
• Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 45mg
• Sodium: 55mg
• Fiber: 2g
• Sugar: 31g