Description
A light and airy meringue roulade with a crisp exterior and soft marshmallow-like center, rolled with whipped cream and fresh fruit for an elegant and refreshing dessert.
Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- 1 tsp cornstarch
- 1 tsp white vinegar or lemon juice
- 1 tsp vanilla extract
- For the filling:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar (optional)
- 1–1.5 cups fresh berries or fruit
Instructions
- Preheat the oven to 320°F (160°C) and line a baking tray with parchment paper.
- Whisk the egg whites until soft peaks form.
- Gradually add the sugar while whisking until stiff, glossy peaks form.
- Gently fold in cornstarch, vinegar or lemon juice, and vanilla extract.
- Spread the meringue evenly onto the prepared tray.
- Bake for 20–25 minutes until lightly golden and set.
- Turn the baked meringue onto parchment paper dusted with powdered sugar and allow it to cool completely.
- Whip the cream with powdered sugar (if using) until soft peaks form.
- Spread the whipped cream over the cooled meringue and top with fresh fruit.
- Carefully roll the meringue into a log using the parchment paper to guide you.
- Chill briefly before slicing and serving.
Notes
- Ensure the bowl is clean and grease-free for best meringue results.
- Do not overbake to keep the center soft.
- Some cracking is normal when rolling.
- Drain fruit well to prevent excess moisture.
- Serve chilled or at room temperature for best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal
- Sugar: 22 g
- Sodium: 40 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
