Creamy Meringue Roulade with Fresh Fruit

Ingredients

• 4jumbo egg whites, at room temperature
• 200 ml (4/5 cup)caster sugar
• for sprinklingicing sugar
• 1 tsp (5 ml)cornflour
• 250 ml (1 cup)cream, whipped to soft peaks
• to tastefresh fruit, such as berries, nectarines, apricots or fresh figs

Instructions

1. 1

   Prepare the oven

   Heat the oven to 170 °C and line a baking tray with greaseproof paper.

2. 2

   Whip the egg whites

   Whisk the egg whites in a mixer until they form soft peaks. Add the sugar a little at a time, beating after each addition.

3. 3

   Bake the meringue

   Once the mixture is glossy and white, spread it evenly over the greaseproof paper. Bake at 170 °C for 20 minutes, then switch off the oven and leave the meringue inside to cool.

4. 4

   Turn out the meringue

   Line a second baking tray with greaseproof paper and dust it with icing sugar. Place the empty tray over the meringue and turn both trays over to transfer it. Peel away the paper from the base.

5. 5

   Fill and roll

   Wait until the meringue is completely cool, then spread it generously with the cream. Begin rolling it, using the greaseproof paper in your hands to support the roulade. If it cracks, keep going: the cream helps hold it together, and the broken edges have a rustic look.

6. 6

   Serve with fruit

   Transfer the roulade to a platter and arrange fresh fruit around it.

What is a meringue roulade?

A meringue roulade is a sheet of baked meringue spread with a filling, then rolled into a soft, sliceable dessert. Roulades are a familiar European style of rolled dish; this version keeps the filling simple with cream and fresh fruit.

The contrast is what makes it work: the outside of the meringue sets while the inside stays tender, and the cream softens it further. Fruit brings freshness and a little tartness to balance the sweet meringue.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 9g protein, 51g carbs, 24g fat.

The meringue's sugar provides most of the carbohydrates, while the cream contributes most of the fat; egg whites supply much of the protein. Serve a slice with plenty of fresh fruit, or add a little extra fruit alongside to balance the rich cream.

Getting the meringue right

Room-temperature whites: these are easier to whip to volume than cold whites. Make sure the mixing bowl and whisk are clean, as traces of grease can interfere with whipping.

Sugar: add it gradually once soft peaks form, beating after each addition. This gives the sugar time to blend into the whites and helps create a glossy mixture.

Baking and cooling

Even layer: spread the meringue across the lined tray so it bakes at a consistent rate. The recipe gives a bake of 20 minutes at 170 °C.

Gentle cooling: switch off the oven after baking and leave the meringue inside to cool. Let it become completely cool before adding the cream, or the filling may soften and slide.

Turning and rolling

Icing sugar: dust the fresh sheet of greaseproof paper before turning out the meringue; this helps keep it from sticking as you handle it.

Paper support: use the paper to guide the roll rather than trying to lift the meringue directly. Small cracks are normal, and the filling helps hold the roulade together.

Choosing the fruit

Berries: their tangy flavour works well against the sweet meringue and cream. Use a mixture or choose one kind, depending on what is in season.

Stone fruit and figs: slice nectarines or apricots into manageable pieces, or use fresh figs for a softer, honeyed flavour. The recipe serves the fruit around the roulade rather than specifying a filling.

Serving and timing

The stated total time is 30 minutes, including 20 minutes of baking, but the meringue also needs to cool in the switched-off oven and then cool completely before filling. Allow for that cooling time when planning to serve it.

Bring the roulade to the table on a platter with the fruit arranged around it. A sharp, clean knife makes neater slices through the meringue and cream.

Recipe notes & tips

• Let the egg whites come to room temperature before whipping.
• Add the caster sugar gradually rather than tipping it in all at once.
• Line both trays before you begin so the meringue is ready to turn out.
• Wait until the meringue is completely cool before spreading on the cream.
• Use the greaseproof paper to support the meringue as you roll it.
• Choose fruit that is ripe but still firm enough to arrange neatly.

Variations

• Mixed berries: arrange a selection of berries around the roulade for a colourful finish.
• Nectarine and apricot: use sliced stone fruit for a mellow, summery accompaniment.
• Fresh figs: serve with quartered figs for a soft, fragrant fruit pairing.
• Citrus cream: fold a little finely grated lemon zest into the whipped cream.
• Chocolate finish: lightly dust the filled roulade with cocoa powder before serving.

Common mistakes to avoid

• Adding sugar too quickly: the mixture may not become evenly glossy; add it a little at a time and beat after each addition.
• Overwhipping the whites: they can lose their smooth texture; stop when they reach soft peaks before adding the sugar.
• Filling while warm: the cream can soften and slip; wait until the meringue is completely cool.
• Skipping the icing sugar: the meringue may stick to the turning paper; dust it before transferring the meringue.
• Forcing a perfect roll: the meringue can crack; guide it gently with the paper and let the cream hold small breaks together.

How to store

Keep leftover roulade covered in the fridge and eat within 1–2 days, as the meringue softens once filled. Serve it chilled; reheating is not recommended.

Frequently asked questions