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Meringue Roulade

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An elegant, cloud-like dessert combining crisp meringue with a rich, tangy cream filling, perfect for special occasions.

Ingredients

Scale
  • 5 egg whites (150g), at room temperature
  • 1 cup (200g) granulated sugar, processed to superfine
  • 1 tablespoon (12g) granulated sugar for sprinkling
  • 1/2 teaspoon cream of tartar
  • 1 and 1/2 teaspoons cornstarch
  • 1 teaspoon vanilla bean paste or pure vanilla extract
  • Pinch of salt
  • Confectioners’ sugar for dusting
  • 1 cup (240ml) heavy cream, cold
  • 1/3 cup (40g) confectioners’ sugar
  • 1 teaspoon vanilla bean paste or pure vanilla extract
  • 4 ounces (113g) full-fat cream cheese, softened
  • Optional: lemon curd and/or jam
  • Optional garnishes: homemade whipped cream, fresh fruit (such as berries and lemon slices), crushed pistachios

Instructions

  1. Preheat the oven to 300°F (149°C) and line a jelly roll pan with parchment paper.
  2. Process 1 cup of granulated sugar until superfine.
  3. Whip room temperature egg whites on medium speed until soft peaks form.
  4. Gradually add superfine sugar, then cream of tartar, beating on high until stiff peaks form.
  5. Fold in cornstarch, vanilla bean paste, and salt until combined.
  6. Spread a little meringue in the corners of the pan, then line with parchment paper. Sprinkle with granulated sugar if desired.
  7. Spread the meringue mixture evenly in the prepared pan and smooth the top.
  8. Bake for 25 to 30 minutes until set and slightly golden.
  9. Cool for 10 minutes, then dust a kitchen towel with confectioners’ sugar and invert the meringue onto it.
  10. Roll the meringue up with the towel and let it cool completely.
  11. Prepare the filling by whipping heavy cream with confectioners’ sugar and vanilla until soft peaks form. Beat cream cheese, then fold in whipped cream until combined.
  12. Unroll the cooled meringue, spread filling evenly, and add lemon curd or jam if desired.
  13. Roll back up, transfer to a serving plate, and garnish as desired.

Notes

Ensure all bowls and utensils are grease-free for best results. This roulade is best served fresh but can be refrigerated for up to 2 hours before serving.

Nutrition

Find it online: https://easydishestomake.com/meringue-roulade/