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Recipe Meringue roulade

Creamy Meringue Roulade with Fresh Fruit


A rolled meringue dessert served with fresh seasonal fruit. Light and delicious, great for a summers afternoon.

  • Yields: 1 |
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  • Prep Time : 10 mins |
  • Cook Time : 20 mins
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  • 4 jumbo egg whites, at room temperature
  • 4/5 C (200 ml) castor sugar
  • icing sugar, for sprinkling
  • 1 tsp (5 ml) cornflour
  • 1 C (250 ml) cream, whipped to soft peaks
  • fresh fruit such as berries, nectarines, apricots or fresh figs

Preheat the oven to 170 °C. Line a baking tray with greaseproof paper.

Place the egg whites in the bowl of your mixer and whip until it forms soft peaks. Add the sugar little-by-little and beat after each addition.

When the egg-white mixture is glossy and white, spread it evenly on the greaseproof paper. Bake for 20 minutes at 170 °C. After 20 minutes, switch off the oven and leave the meringue in the oven to cool down.

Prepare another baking tray with greaseproof paper and sprinkle with icing sugar. Tip the empty pan over the meringue and flip over to transfer the meringue to the empty pan. Remove the greaseproof paper from the base.

When the meringue has completely cooled down, spread lavishly with cream and start rolling, keeping the greaseproof paper in your hand to support the roulade. If it breaks, don’t stress, the cream will keep it all together and the broken pieces have a rustic appeal.

Serve on a platter surrounded by the fruit.