Strawberry Meringue Rol

A Strawberry Meringue Roll is an elegant and airy dessert that features a crisp yet marshmallow-soft meringue rolled around a luscious filling of whipped cream and fresh strawberries. Light, fruity, and indulgent, this roulade is the perfect choice for spring and summer entertaining, afternoon teas, or any occasion that calls for a refined sweet treat.

Why You’ll Love This Recipe

• Light and airy: The meringue has a crisp exterior with a soft, melt-in-the-mouth center.

• Fresh and fruity: Bursting with juicy strawberries, it offers a naturally sweet and slightly tart contrast.

• Visually impressive: Rolled into a swirl, this dessert is as beautiful as it is delicious.

• Naturally gluten-free: Since it contains no flour, it’s ideal for gluten-sensitive guests.

• Perfect for gatherings: Easy to slice and serve, it makes a stunning centerpiece for dessert tables.

• Customizable: You can swap the fruit or cream for other flavors to suit your preferences.

• Minimal ingredients: Made with pantry staples and fresh berries.

• Great make-ahead option: Can be prepared in advance and chilled until serving.

• Seasonal appeal: Ideal for using up fresh strawberries during their peak season.

• Elegant texture combination: The crunch of meringue, the silkiness of cream, and the juiciness of berries work in harmony.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the meringue:

• 4 large egg whites, at room temperature

• 1 cup superfine sugar (caster sugar)

• 1 teaspoon cornstarch (cornflour)

• 1 teaspoon white wine vinegar

• ½ teaspoon vanilla extract

For the filling:

• 1 cup heavy whipping cream

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract

• 1½ cups fresh strawberries, hulled and sliced

Directions

1. Preheat oven and prepare tin:
   Preheat your oven to 325°F (160°C). Line a 12 x 10-inch (30 x 25 cm) Swiss roll tin with baking parchment.

2. Make the meringue:
   In a clean mixing bowl, beat the egg whites until soft peaks form. Gradually add the superfine sugar, one tablespoon at a time, beating until the mixture is stiff and glossy. Gently fold in the cornstarch, vinegar, and vanilla extract.

3. Bake the meringue:
   Spread the meringue mixture evenly into the prepared tin. Bake for 25 minutes until just lightly golden and firm to the touch.

4. Cool and invert:
   Allow the meringue to cool for 5 minutes in the tin. Then, turn it out onto a fresh sheet of baking paper dusted with powdered sugar. Peel off the original parchment and let it cool completely.

5. Prepare the filling:
   Whip the heavy cream with powdered sugar and vanilla until soft peaks form. Gently fold in most of the sliced strawberries, reserving a few for garnish.

6. Assemble the roll:
   Spread the whipped cream and strawberry mixture evenly over the cooled meringue. Using the parchment to help, roll up the meringue from the short side into a roulade.

7. Chill and serve:
   Place the roll seam side down on a serving platter. Chill for at least 1 hour before serving. Garnish with the reserved strawberries.

Servings and timing

• Servings: 8

• Prep Time: 20 minutes

• Cook Time: 25 minutes

• Cooling & Assembling Time: 1 hour

• Total Time: Approximately 1 hour 45 minutes

Variations

• Berry Medley Roll: Use a mix of berries like raspberries, blueberries, and blackberries in place of strawberries.

• Chocolate Twist: Add finely grated dark chocolate to the whipped cream or drizzle melted chocolate on top.

• Lemon Zest: Fold lemon zest into the cream for a bright, citrusy flavor.

• Mascarpone Filling: Replace half the cream with mascarpone cheese for a richer texture.

• Tropical Version: Swap strawberries for mango or passion fruit for an exotic variation.

Storage/Reheating

• Refrigeration: Store the roll in the refrigerator for up to 2 days in an airtight container.

• Freezing: Not recommended, as meringue can become soggy after thawing.

• Reheating: This dessert is best served cold and does not require reheating.

FAQs

How do I prevent my meringue from cracking?

Let the meringue cool slightly in the pan and roll it gently using parchment paper to minimize cracking.

Can I use frozen strawberries?

Fresh strawberries are preferred for best texture and flavor, but thawed and well-drained frozen strawberries can be used in a pinch.

Can I make this in advance?

Yes, you can prepare it the day before. Store it in the refrigerator until ready to serve.

Is it okay to use granulated sugar?

Superfine (caster) sugar dissolves more easily, leading to a smoother meringue. If unavailable, you can pulse granulated sugar briefly in a food processor.

What if my meringue collapses?

A slight collapse is normal. As long as it’s soft and marshmallowy inside, it’s still usable.

Can I make it dairy-free?

Yes, use a dairy-free whipped topping alternative and check that all other ingredients comply with your dietary needs.

What’s the best way to slice the roll?

Use a sharp, serrated knife and clean the blade between slices for neat servings.

Can I add nuts?

Yes, toasted almonds or pistachios sprinkled on top or mixed into the filling add a lovely crunch.

Why add vinegar and cornstarch?

These stabilize the meringue and help it stay soft inside while forming a crust outside.

What can I use instead of parchment paper?

Silicone baking mats are a suitable substitute, but parchment is preferred for easier handling and rolling.

Conclusion

The Strawberry Meringue Roll is a show-stopping dessert that combines elegance with simplicity. With its crisp exterior, fluffy cream, and bursts of juicy berries, it delivers on both taste and texture. Whether you’re hosting a garden party or simply indulging in a sweet treat, this roulade is bound to impress—and satisfy.