Valentina's Corner
This berry meringue roulade is quite the delicacy! The roulade combines textures and flavors in each dreamy bite. The meringue is crunchy yet soft, and the cream is rich but balanced with the tarte berries. Altogether, this is one incredible dessert; we hope you love it as much as we do!
Roulades are an astonishing pastry, coming in many different forms and flavors. Our poppy seed roulade is incredibly soft and fluffy, while our coconut almond roll is best known for its flavor explosion!
When mastered, a meringue will elevate any dessert, which does precisely that in this berry meringue roulade. The mascarpone cream works beautifully with the delicate meringue, making it crunchy yet soft at the same time. All you have to do is roll the meringue with the cream, and voila! You have an impressive yet simple dessert.
Love meringue? Be sure to try our chocolate meringue cookie for a twist on a tasty classic.
Why You’ll Love This Recipe
- Delicious. This cake tastes incredible! The meringue makes for a perfect bite when paired with the fluffy cream
- Easy assembly. This cake doesn’t require multiple layers, like our classic kiev cake, but it is still just as delicious.
- Impressive. Although simple, this cake will indeed wow a crowd.
Ingredients for this Berry Meringue Roulade:
The ingredients for this roulade are simple, and you most likely already have them in your kitchen:
- Egg whites – beaten egg whites are the main component of making a fluffy meringue.
- Sugar – sweetens the meringue and helps make it fluffy.
- Vanilla extract – adds a light flavor to the meringue.
- Cream – mascarpone is beaten with cold, heavy whipping cream.
- Berries – a mix of your favorite berries. We like using blueberries and fresh raspberries, but you can also use strawberries!
See the recipe card below for a complete list of ingredients and quantities.
Temperature matters
To get perfect results when baking, it is essential to pay attention to the temperature of the ingredients.
Eggs – room temperature
Mascarpone – room temperature
Heavy whipping cream – cold from the fridge
How to Make this Berry Meringue Roulade
Step-by-step instructions to help you recreate this wonderful cake.
Prepare the Roulade –
1 – Eggs – Beat the egg whites in a bowl until soft peaks form.
2 – Sugar – Slowly add sugar and beat until stiff peaks form.
3 – Add cornstarch, lemon juice, and vanilla and beat for a few seconds or until combined.
4 – Spread the meringue mixture on a baking tray lined with parchment paper. Smooth evenly and sprinkle with flaked almonds.
5 – Bake meringue in the oven at 300°F for 30 minutes or until the top of the meringue is golden.
6 – Allow the meringue to cool before turning onto a kitchen towel. Roll the meringue in the towel, set on a wire rack to cool, and prepare the cream.
Cream –
1 – In a large bowl, whisk the mascarpone and powdered sugar.
2 – Using an electric mixer, beat heavy whipping cream on high speed in a separate bowl until medium peaks form. Add heavy cream to the mascarpone mixture. Beat to combine.
Assembly –
1 – Unroll the roulade and spread ¾ of the cream mixture on the roulade. Evenly spread a mixture of berries.
2 – Roll the roulade tightly and peel off the baking paper. Pipe the remaining cream in the center of the roulade and decorate it with more berries. Refrigerate the cake for at least 2 hours or overnight.
Beating Egg Whites to Peak:
This recipe calls for the egg whites to be beaten to soft and stiff peaks. You mustn’t over or under-mix for the meringue to come out perfect. Here is a quick guide!
Phase 1: the eggs should be foamy when you begin beating them. Keep going until you see the color change from translucent to white.
Phase 2: as the egg whites turn white, you will notice that they are no longer foamy but much more fluffy. Use your whisk attachment to test for peak stiffness. There should be a visible peak for soft peaks, but it will be very droopy and barely stand on its own.
Phase 3: after you add the sugar, you will continue to beat the mixture. After a little bit, you should have firm peaks. Firm peaks are when the peak stands stronger but it still has a slight droop. You will want to beat just a little longer.
Phase 4: You will know you have stiff peaks when the peak stands straight up with no droop. If there is no longer a peak, you overbeat the egg whites.
Serving Suggestions
Dessert: This roulade makes an incredible dessert that can be served with or without an occasion.
Holidays: This roulade is an excellent addition to an Easter dinner because the berries are perfectly in season. However, this roulade can still be enjoyed for Christmas dinner!
As a coffee cake: This cake is to be enjoyed with a cup of coffee at the start of your day.
Recipe FAQs
Roll the meringue before it is thoroughly cooled. This helps make the meringue more pliable. Also, be sure that the cream is well distributed.
Meringue will collapse if the egg whites are overbeaten or underbeaten.
Frozen berries will release excess moisture into the cream, causing it to become an unpleasant texture. Fresh berries will work best for this recipe.
This would be a result of over-beating or under-baking.
Bake Like a Pro Using the Right Tools
When beating eggs, you will want to use either a stand mixer or an electric hand mixer. A hand mixer will give you more control and help you keep an eye on the egg whites to prevent over-beating.
Store & Reheat
- Storage. Cover or wrap the roulade and refrigerate for up to 3 days.
- Freeze. Keep frozen roulade in a freezer-safe container. Store for up to 3 months. Thaw: Let roulade thaw in the fridge before serving.
More Roulade Recipes
If you enjoyed this roulade recipe, be sure to try our other popular desserts; here are some of our favorites:
If you tried this Berry Meringue Roulade Recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Berry Meringue Roulade
Ingredients
roulade –
- 8 egg whites room temp
- 1 1/2 cups granulated sugar
- 2 Tbsp corn starch
- 1 Tbsp lemon juice
- ½ tsp vanilla
- ½ cup sliced almonds
cream –
- 8 oz mascarpone, room temp
- 1 1/2 cups heavy whipping cream cold
- ¾ cup powdered sugar
- 1 tsp vanilla
topping –
- 2 cups berries
Instructions
roulade –
- Preheat the oven to 300°F. Line a 13”x18” rimmed baking sheet with parchment paper.
- Add egg whites to a large bowl and beat until soft peaks form.
- As you continue beating, add the sugar. Beat until stiff peaks form.
- Add the cornstarch, lemon juice, and vanilla and beat for a few seconds or until combined.
- Spread the meringue mixture on the baking sheet, evenly spread it, and then top it with the sliced almonds.
- Bake for 30 minutes until the top of the meringue is golden.
- Allow the meringue to cool slightly. Turn the meringue over and wrap it in a kitchen towel, allowing it to cool completely.
cream –
- In a large bowl, whisk the mascarpone and powdered sugar until combined.
- In a separate bowl, beat the heavy whipping cream until medium peaks form.
- Add heavy cream to the mascarpone mixture and beat again until combined.
assemble –
- Unroll the roulade and spread ¾ of the mixture. Add 1 cup of desired berries and evenly distribute.
- Tighly roll up the roulade.
- Pipe the remaining cream in the center of the roulade and decorate with the remaining berries.
- Refrigerate for at least two hours (or overnight).
- Serve and enjoy friends.
Notes
- Egg whites: If you want the perfect meringue, the eggs must form accurate soft and stiff peaks. Scroll up to see our expert tips for getting the ideal texture every time.
- Temperature matters: The eggs and mascarpone must be at room temperature for perfect results, while the heavy cream is cold.
- Rolling: For the meringue to not crack when rolling, you want to make sure you roll it while it is still slightly warm.