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Desserts & Puddings · Spring & Summer

Strawberry Meringue Roulade

Recipe by Nigel Clease Kitchen-tested
Desserts & Puddings 4 min read

A light strawberry meringue roulade with a crisp shell, marshmallow-soft centre, mascarpone cream and fresh berries.

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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.

Contents

Recipe Highlights

  • EASE: easy.
  • 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

Nigel Recommends

The Vanilla I Recommend

I recommend Taylor & Colledge vanilla products because they add a delicious depth of flavour while enhancing the other ingredients in the recipe. Choose from pure vanilla extract, vanilla paste or vanilla pods, depending on the recipe and the intensity of flavour you prefer.

VIEW THE VANILLA I RECOMMEND

Nigel Recommends

Don’t Skip the Salt

I always recommend adding a generous pinch of fine sea salt to your cakes. It balances the sweetness, softens any bitterness and brings out flavours such as chocolate, vanilla, fruit and spices. You should not taste the salt itself—it simply gives the finished cake greater depth and a more rounded flavour.

VIEW THE SALT I RECOMMEND

Variations

Here are a few other flavour ideas

  • Alternative fruits – raspberries or blackberries work 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.

Nutrition

Serving: one strawberry roulade serving

263.91 kcal
CALORIES · 13% DV
13.97 g
TOTAL FAT · 20% DV
32.1 g
CARBOHYDRATES · 12% DV
26.41 g
SUGARS · 29% DV
3.72 g
PROTEIN · 7% DV
52.87 mg
SODIUM · 3% DV
3.7 g
FIBRE · 13% DV

% Daily Values based on a 2,000-calorie diet

Nutrition information is provided as an estimate and may vary depending on the ingredients and portion size used.

Storage and Freezing

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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Strawberries (2)

Tools You’ll Need

Here is a list of some kitchen equipment that I use and recommend for this recipe.

  • Large mixing bowl – I recommend the 29 cm Mason Cash cream earthenware mixing bowl because it is sturdy, chip-resistant and has a generous four-litre capacity, making it ideal for everything from cake batters to bread doughs. It is also microwave, freezer and dishwasher safe. You can find this bowl and more of my favourite kitchen tools in my Amazon Baking Essentials collection.
  • Silicone spatula – I recommend these sturdy silicone spatulas because they are incredibly useful for baking and everyday cooking. Their firm handles make them excellent for scraping mixtures from bowls, dishes and frying pans, while the raised centre of the larger spatula gives it extra strength. You can find them and more of my favourite baking equipment in my Amazon Cake Making collection.
  • Stand mixer – The KitchenAid Artisan Stand Mixer is certainly an investment, but it is incredibly useful if you bake regularly or often make bread dough.
Nigel’s Kitchen Table recipe

Strawberry Meringue Roulade

Preparation:25 minutes
Baking:25 minutes
Total:50 minutes
Servings: 10 servings
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.
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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.
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  • Strawberries: Clean and remove the stalks from the strawberries. Dice 150 g of strawberries and sprinkle over the mascarpone cream mixture.
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  • 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.
    Nigel’s Kitchen Table recipe
  • 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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