Meringue Roulade

Ingredients

• 5 (150 g), at room temperatureegg whites
• 200 g (1 cup), plus 12 g (1 tablespoon) for sprinklinggranulated sugar
• ½ teaspooncream of tartar
• 1½ teaspoonscornflour
• 1 teaspoonvanilla bean paste or pure vanilla extract
• a pinchsalt
• for dusting the parchmenticing sugar
• 240 ml (240 g; 1 cup), colddouble cream
• 40 g (⅓ cup)icing sugar
• 1 teaspoonvanilla bean paste or pure vanilla extract
• 113 g (4 ounces), softened to room temperaturefull-fat block cream cheese
• optionallemon curd and/or jam
• ½ batchhomemade whipped cream
• to tastefresh fruit, such as berries and lemon slices
• to tastecrushed pistachios

Instructions

1. 1

   Read the recipe

   Read the full recipe before you begin so you can prepare each stage in advance.

2. 2

   Preheat the oven

   Heat the oven to 149°C (300°F).

3. 3

   Refine the sugar

   Process 200 g (1 cup) of granulated sugar in a food processor until superfine.

4. 4

   Whip the whites

   In a grease-free bowl, whisk the egg whites until foamy, then add the cream of tartar.

5. 5

   Add the sugar

   Add the superfine sugar gradually, whisking until the meringue is glossy and forms stiff peaks, about 3 minutes.

6. 6

   Add flavourings

   Gently mix in the cornflour, vanilla and salt.

7. 7

   Line the tin

   Use a little meringue to stick the parchment to the corners of a Swiss roll tin, then line the tin and dust the paper with icing sugar.

8. 8

   Spread the meringue

   Spread the meringue evenly in the tin and sprinkle over the additional granulated sugar.

9. 9

   Bake and cool

   Bake for 25–30 minutes, until set and lightly golden. Leave to cool for 10 minutes.

10. 10

    Invert the meringue

    Lay parchment on a tea towel and dust it with icing sugar. Turn the meringue out onto the prepared paper.

11. 11

    Roll and rest

    Dust the meringue with more icing sugar, then roll it up with the parchment and tea towel. Leave it to cool for 45 minutes to 1 hour.

12. 12

    Prepare the filling

    Whip the double cream with the icing sugar and vanilla until soft peaks form. Beat the cream cheese until smooth.

13. 13

    Combine the filling

    Fold the whipped cream into the cream cheese. Use the filling straight away or refrigerate it for up to 3 days.

14. 14

    Fill and roll

    When the meringue is cool, gently unroll it and spread over the filling. Add lemon curd or jam if using, then carefully roll it up again.

15. 15

    Garnish and serve

    Transfer the roulade to a serving plate and garnish as desired. Serve immediately or refrigerate for up to 2 hours.

What is a meringue roulade?

A meringue roulade is a rolled dessert made from baked whipped egg whites, with a soft filling tucked inside. Roulades are associated with French cooking, and this version pairs a light meringue with a vanilla cream-cheese filling.

The meringue is baked until just set, so it stays flexible enough to roll. Fruit, lemon curd or jam brings a bright contrast to the sweet base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 3g protein, 30g carbs, 15g fat.

The sugar provides most of the carbohydrates, while the double cream and cream cheese contribute much of the fat. Egg whites and cream cheese supply some protein. Serve a slice with fresh berries for a fresh contrast, or add fruit alongside to round out the plate.

Building a stable meringue

Clean equipment: even a trace of grease can make egg whites harder to whip, so use a thoroughly clean, grease-free bowl.

Gradual sugar: add the superfine sugar little by little, giving it time to incorporate. The mixture should look glossy and hold stiff peaks before you fold in the remaining ingredients.

Rolling without cracking

Prepare the paper: dust the parchment used for turning out the meringue with icing sugar. It helps keep the delicate surface from sticking as you roll.

Let it rest: roll the meringue while it is still warm, using the parchment and tea towel as guides, then leave it rolled until fully cool. Unroll and re-roll gently rather than pulling it flat.

Getting the filling right

Soft peaks: stop whipping the double cream when it forms soft peaks; over-whipped cream can become grainy and harder to fold smoothly.

Smooth cheese: beat the softened cream cheese on its own before folding in the cream. This helps avoid lumps in the filling.

Choosing toppings

Bright fruit: berries or lemon slices add freshness against the sweet meringue and rich filling. Add them as a garnish just before serving.

Extra flavour: a thin layer of lemon curd or jam adds a fruity note inside the roll, while crushed pistachios bring a little crunch on top.

Serving and timing

The meringue needs 25–30 minutes in the oven, then 10 minutes to cool before turning out. Allow a further 45 minutes to 1 hour for it to cool while rolled.

Once filled, handle the roulade gently and serve it promptly. The recipe advises refrigerating the assembled dessert for up to 2 hours.

Recipe notes & tips

• Bring the egg whites and cream cheese to room temperature as directed for easier mixing.
• Use a food processor to make the granulated sugar superfine before adding it to the egg whites.
• Spread the meringue evenly in the tin so it bakes at a consistent rate.
• Keep the filling chilled if you are not using it straight away.
• Add delicate fruit and pistachios shortly before serving for a fresher finish.

Variations

• Berry filling: scatter fresh berries over the cream before rolling.
• Lemon layer: spread a thin layer of lemon curd over the filling for a sharper flavour.
• Jam swirl: add a light layer of jam before rolling so it complements rather than overwhelms the cream.
• Pistachio topping: sprinkle crushed pistachios over the finished roulade for extra crunch.
• Vanilla option: use vanilla extract in place of vanilla bean paste in the meringue or filling.

Common mistakes to avoid

• Greasy bowl: the whites may not whip properly; make sure the bowl and whisk are clean and grease-free.
• Sugar added too quickly: the meringue may not become smooth and glossy; add it gradually while whisking.
• Overbaking: the meringue can become brittle and difficult to roll; take it out when set and lightly golden.
• Skipping the dusting: the meringue can stick to the parchment; dust the paper and the roulade with icing sugar as directed.
• Rolling too firmly: the meringue may crack; guide it into shape gently with the paper and tea towel.

How to store

Refrigerate the assembled roulade for up to 2 hours, as directed in the recipe. The prepared filling can be kept refrigerated for up to 3 days; assemble and serve the roulade promptly for the best texture.

Frequently asked questions