Strawberry Meringue Roulade
This easy strawberry meringue roulade is a perfect summery dessert. A classic light French meringue, which melts in the mouth together with mascarpone cream and fresh strawberries.
Strawberry season never lasts long enough, so try this great dessert with friends and family, they will love it.
This roulade will also work really well with other fruits. Check out my variations section for ideas.
If you decide to give this recipe a try, let me know! Leave a comment below and rate it – it’s really helpful to me and other readers knowing what you think! And don’t forget to take a picture and tag me @thegourmetlarder or hashtag it #thegourmetlarder on Instagram or Facebook. I love seeing what you’ve been baking! 🙂
RECIPE HIGHLIGHTS
- EASE: easy.
- GREAT FOR: afternoon tea, weekend baking, friends and family around.
- TASTE & TEXTURE: A crisp meringue on the outside filled with mascarpone cream and topped with fresh summer strawberries.
- SERVING: alongside a cup of tea or coffee for the perfect afternoon treat.
- QUANTITY: 10 portions.
- TIME: 50 minutes
INGREDIENTS
For this recipe all you need are these ingredients:
- Egg whites
- Caster or granulated sugar
- Cornflour
- Mascarpone
- Double or heavy cream
- Icing sugar
- Fresh strawberries
- Salt – I highly recommend adding a good pinch of salt to your cakes. It might seem a bit weird, but it actually has the incredible ability to enhance sweetness, suppress bitterness, and elevate the flavour of all the ingredients, making your cake taste even better. It’s pretty crazy, the sodium in the salt sends signals to move glucose into your tongue’s sweet taste receptors, making the sweetness really pop. So, don’t be afraid to sprinkle a little salt – it’ll take your cakes to the next level!
I recommend Maldon Sea salt flakes or Cornish sea salt, but any good quality salt is fine.
WHAT VARIATIONS CAN I MAKE?
Here are a few other flavour ideas
- Alternative fruits – raspberries or blackberries work really well in this dessert.
- Citrus twist – grate 1-2 tablespoons of orange or lemon zest into the mascarpone mix.
- Mascarpone alternative – If you don’t like mascarpone, simply use more whipping cream and follow the recipe leaving out the mascarpone.
If you experiment, Please leave a comment at the bottom of the post – it’s really helpful to me and other readers knowing how you got on and I regularly update these posts and the feedback I receive helps to make the recipes even more useful.
NUTRITION
Serving: one strawberry roulade serving
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.
I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.
I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
STORAGE
This dessert is best served and eaten on the day of making but will stay fresh in the refrigerator for up to 3 days in an airtight container. The meringue will get softer and softer as time goes by.
Freezer: Because of the French meringue in this recipe, it does not freeze well and is not recommended
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TOOLS YOU’LL NEED
Here is a list of some kitchen equipment that I use and recommend for this recipe.
I like the sturdiness of this bowl and its 4 litre capacity means I can use it for mixing just about everything in the kitchen. It is also microwave, freezer and dishwasher safe.
These different size mixing bowls are really useful depending on the amount of food you are preparing. They also have airtight lids that fit snugly to seal and keep food fresh, great for using as dry storage bowls with lids. The plastic lid of the largest bowl has a removable centre, where one of 3 graters can be used for grating cheese or vegetables.
I do own a plastic mixing bowl but I am personally not a big fan of them. These 3 bowls are on the smaller size but good for the odd cake making.
These spatulas are so useful for baking. I use them everyday and not just for baking. Good rigid handles, excellent for scraping out bowls, dishes and frying pans. The large spatula is not flat, it has a raised centre, which makes it very strong.
Not everyone is lucky enough to have one of these but they are useful if you do a lot of baking or making bread.
Please check out my Shop for a curated collection of some of my favourite baking equipment. The Gourmet Larder is an Amazon Associate, I earn from qualifying purchases.
TIP: I highly recommend using metric measurements and a digital kitchen scale, rather than cup measurements. If you have ever ended up with dry, dense or crumbly baked goods, it might be because of inaccurate volume measurements, not all measuring cups are made equally. All my recipes on this blog are carefully developed so that you can easily recreate them in your own kitchen with success, using metric measurements. It is also a lot easier, less messy and you will get far better, consistent results. 🙂
If you are interested in understanding conversions, here you will find the best conversion chart.
Strawberry Meringue Roulade
INGREDIENTS LIST
Meringue
- 4 medium egg whites (120g total)
- 150 g caster sugar
- 1 tsp cornflour (cornstarch)
- 1 pinch fine sea salt
Mascarpone filling
- 200 g mascarpone
- 100 ml double or heavy cream
- 2 tbsp icing sugar (US powdered sugar)
- 150 g fresh strawberries
- 1/2 tsp pure vanilla extract or 1/4 tsp of vanilla paste
Topping
- 50 g fresh strawberries
- 50 g mascarpone filling
Preparation
- Preheat the oven to 160°C fan / 350°F / Gas 4.
- Line a baking tray or tin 30×25 cm (12×10 in) with baking paper.
- Meringue: In order to get nice stiff peaks in the meringue mix, it is important not to get any additional fat in the egg whites. Fat can come from small amounts of egg yolk accidentally getting into the bowl or by using a plastic bowl that has residue in it even after being washed well. The best option is to use a glass or stainless-steel bowl.Place the egg whites in a clean bowl and whisk them with an electric mixer on high speed until very stiff.
- Gradually add the sugar, 1 teaspoon at a time, whisk well between each addition until all the sugar has been added and you have a very stiff and glossy meringue mix.
- Add the cornflour and mix in to ensure no lumps remain.
- Put the meringue mixture onto a tray lined with baking paper and spread it out into a rectangle as neatly as possible.
- Baking: Place in the middle of the oven and bake for about 25 minutes until golden and firm to the touch.
- Remove the meringue from the oven. Dust with icing sugar and then turn it upside down onto a new piece of baking paper. Now remove the paper from the base of the cooked meringue that was in the oven and allow it to cool.
- Mascarpone filling: Whip the cream until the whisk leaves a trail behind it. Add the mascarpone and the sugar and mix together. Keep 50 g of the mix for decorating the top and spread the remaining mixture evenly over the meringue.
- Strawberries: Clean and remove the stalks from the strawberries. Dice 150 g of strawberries and sprinkle over the mascarpone cream mixture.
- From the long edge, roll up the meringue firmly, using the paper to help you. Keep the roll very tight, so that it doesn't fall apart.
- Gently spread the reserved mascarpone filling over the very top of the roulade and decorate with strawberries.
- Serving: Dust with icing sugar and cut into slices.
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