Berry Meringue Roulade with Whipped Cream

A thin baked meringue rolls around lightly sweetened whipped cream and fresh berries.

By Savva LoginovUpdated
Total 2 hr 10 minMakes 10 slices
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A thin baked meringue rolls around lightly sweetened whipped cream and fresh berries. Cornstarch keeps the center soft enough to bend while a short cooling period protects the cream. Turn the meringue over with a fresh sheet of parchment, peel away the baking paper and roll gently while it is still pliable. Chill the finished roulade before slicing. Heat oven to 150°C (300°F). Beat egg whites with salt to soft peaks, then add sugar slowly until glossy and stiff. Add lemon juice and vanilla, then gently fold in cornstarch. Spread on a parchment-lined 30 by 40 cm tray; bake 25 to 30 minutes until lightly coloured and set on top.

Berry Meringue Roulade with Whipped Cream

Recipe card

Berry Meringue Roulade with Whipped Cream

Prep 30 minCook 30 minTotal 2 hr 10 minYield 10 slices
Only numbered ingredient amounts change.

Equipment: Electric mixer, 30 by 40 cm baking tray, parchment

Ingredients

Instructions

  1. Whip

    Heat oven to 150°C (300°F). Beat egg whites with salt to soft peaks, then add sugar slowly until glossy and stiff.

  2. Fold

    Add lemon juice and vanilla, then gently fold in cornstarch.

  3. Bake

    Spread on a parchment-lined 30 by 40 cm tray; bake 25 to 30 minutes until lightly coloured and set on top.

  4. Fill

    Cool 10 minutes and turn onto fresh parchment; peel off paper. Whip cold cream with icing sugar and spread over the meringue, then add dry berries.

  5. Roll and chill

    Use parchment to roll from the short edge. Chill 1 hour before cutting with a clean knife.

How to tell when it is ready

Meringue set on top yet still flexible enough to roll.

Tips

  • Keep the bowl free of grease when whipping whites.
  • Add sugar slowly so it dissolves.
  • Use dry berries to prevent soggy cream.
  • Roll before the meringue becomes brittle.

Troubleshooting

  • If the sheet cracks, use parchment to support the roll and cover with cream.
  • If cream runs, chill the bowl and beat to firmer peaks.

Substitutions

  • Use strawberries cut small in place of mixed berries.
  • Use another plain cold whipping cream of similar fat content.

Variations

  • Use raspberries instead of a mixed berry filling.
  • Add chopped pistachios over cream for a nutty version.

Serving suggestions

  • Slice cold with a clean knife.
  • Top each slice with extra berries.
  • Add a few fresh mint leaves.
  • Serve as a light dessert after dinner.

Make ahead

Prepare the measured ingredients in advance. Keep covered in the refrigerator and eat within 2 days.

Storage

Keep covered in the refrigerator and eat within 2 days.

Food safety

Keep whipped cream and assembled roulade refrigerated.

Frequently asked questions

Can I fill it the day before?

Yes, but the meringue softens in the fridge; it is best within a day.

How should I store berry and cream meringue roulade?

Keep covered in the refrigerator and eat within 2 days.

Slice cold with a clean knife. Keep covered in the refrigerator and eat within 2 days.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

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