Description
This Strawberry Meringue Roll is a show-stopping dessert with a crisp yet marshmallowy meringue filled with whipped cream and fresh strawberries. Naturally gluten-free and irresistibly light, it’s perfect for spring and summer gatherings.
Ingredients
Units
Scale
- For the meringue:
- 4 large egg whites (room temperature)
- 1 cup granulated sugar
- 1 tsp cornstarch
- 1 tsp white vinegar or lemon juice
- 1/2 tsp vanilla extract
- Pinch of salt
- For the filling:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1 cup fresh strawberries, chopped
- Powdered sugar (for dusting)
Instructions
- Preheat and prepare pan:
- Preheat oven to 325°F (160°C). Line a Swiss roll tin or jelly roll pan (approx. 10×15 inch) with parchment paper, leaving extra on the sides to lift the meringue out later.
- Make the meringue:
- Beat egg whites and salt until soft peaks form. Gradually add granulated sugar, a tablespoon at a time, beating until stiff, glossy peaks form. Fold in cornstarch, vinegar, and vanilla.
- Bake the meringue:
- Spread meringue evenly into the pan. Bake for 20-25 minutes until lightly golden and set. Let it cool slightly, then invert onto a clean sheet of parchment dusted with powdered sugar.
- Whip the cream:
- Beat cream, powdered sugar, and vanilla to soft peaks.
- Assemble the roll:
- Carefully peel off the parchment from the meringue. Spread whipped cream evenly, sprinkle with strawberries, and gently roll it up using the parchment to guide. Chill for 30 minutes to firm.
- Serve:
- Dust with powdered sugar before slicing. Serve chilled.
Notes
- Use fresh, firm strawberries for best results.
- Can be made a day ahead and stored in the fridge.
- Add strawberry jam for an extra fruity layer.
Nutrition
- Calories: 170 kcal
- Sugar: 19 g
- Sodium: 25 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
