An easy summertime dessert with fluffy meringue and sweet berries!
This delicious meringue roulade is filled with whipped cream and a selection of summer berries. As well as being a tasty summer pudding, the great thing about a roulade is that it is a “messy” dessert, meaning it is not meant to look neat. It is meant to crack and look untidy – ideal if perfection isn’t your thing!
It’s also a great way to try out making meringue for the first time as there’s no pressure when it comes to presentation. Add some sliced berries and a drizzle of white chocolate for easy wow factor.
Here’s how to make a summer berry meringue roulade
Using an electric mixer, whisk up the egg whites until soft peaks form. This means they are soft and bubbly looking, and when you tip the bowl they don’t move.
Then, keeping the mixer running, add the sugar one spoonful at a time. Finally, add the cornflour and lemon juice, then mix for three minutes until smooth, thick and glossy.
Spread the meringue out onto a lined baking tray and bake for 25 minutes until risen and only just starting to colour. Prepare a piece of baking paper dusted with icing sugar and tip out the roulade onto it. Remove the tin and baking paper it was baked with and leave to fully cool.
Whip up your cream and spread it over the cooled meringue, then add the chopped berries and roll the roulade up. Place onto your serving plate, and drizzle with melted white chocolate. Add some sliced strawberries on top.
- Make sure your mixing bowl is completely grease free before making your meringue, as grease will stop the egg whites from foaming. You can wipe your bowl down with lemon juice or white vinegar to ensure any traces of grease is removed
- I used a combination of strawberries, raspberries and blueberries for this roulade, but you can use any summer fruits that you prefer. Mango, kiwi and passion fruit would all be delicious for a tropical vibe!
- I soaked the fruits in elderflower cordial for some extra yummy flavour. If you’re not serving the roulade to children, you could use your favourite liquor instead. Pimms, Cointreau or limoncello would all be divine!
Recipe for the summer berry meringue roulade
For the meringue:
- 5 egg whites
- 260g caster sugar
- 1 teaspoon cornflour
- 1 teaspoon lemon juice (or white vinegar)
For the filling:
- 300ml double cream
- 1 teaspoon vanilla extract
- 1 tablespoon icing sugar
- 100g strawberries
- 50g blueberries
- 50g raspberries
- ½ tbsp elderflower cordial (or liquor of your choice)
For decoration (optional):
- 50g white chocolate, melted
- Freeze dried strawberries
- Sliced strawberries
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a swiss roll tin or baking tray with baking paper
- Add the egg whites to the bowl of your electric stand mixer, or you can put them in a mixing bowl and use a handheld electric mixer. Whisk them until they are foamy and reach soft peaks stage – this is when you can tip the bowl up and they don’t move
- Keep the mixer running and add the sugar one spoonful at a time, then add the cornflour and lemon juice. Mix for 2-3 minutes until thick and glossy, you want to be able to rub the meringue between your fingers and not be able to feel any sugar grains
- Spread the meringue out into the tin and bake for 10 minutes. Then, turn the oven down to 140C Fan/160C/300F/Gas Mark 3 and bake for a further 15 minutes, or until risen and just starting to colour
- Before you take the roulade out of the oven, prepare a sheet of baking paper dusted with icing sugar
- Remove the roulade from the oven and tip it out onto the icing sugar covered baking paper, remove the tin and the paper it was baked with, then leave to cool
- Chop up the fruit and toss gently in the elderflower cordial
- Whip up the double cream with the icing sugar and vanilla extract until thick
- Spread the double cream over the cooled roulade, then add the fruit on top
- Roll up the roulade, don’t worry too much about neatness or cracks – it’s all part of the roulades charm!
- Place onto a serving plate, drizzle with the white chocolate and add extra fresh fruit, or freeze-dried fruit if you like
- Serve immediately, store any leftovers in the fridge and eat within 2 days
Recipe by Kat from The Baking Explorer