This strawberry meringue roulade is a crisp-on-the-outside, marshmallow-soft meringue rolled around clouds of lightly sweetened cream and juicy strawberries. It tastes fresh, creamy, and beautifully light, with that classic meringue chew in every slice. The technique is straightforward, but it does reward a little care when rolling, so I’d call it easy to moderate for beginners. Total time is about 1 hour 20 minutes, including cooling and assembling.
Ingredients
For the meringue
- 4 large egg whites (from large eggs), at room temperature
- 225g caster sugar
- 1 tsp cornflour
- 1 tsp white wine vinegar (or lemon juice)
- Pinch of fine salt
For the filling
- 300ml double cream, cold
- 1–2 tbsp icing sugar, to taste
- 1 tsp vanilla extract
- 300g strawberries, hulled and sliced (pat dry if very juicy)
To finish
- 1–2 tbsp icing sugar, for dusting
- Extra strawberries, to decorate (optional)
How to Make Strawberry Meringue Roulade
- Prepare the oven: Preheat the oven to 200°C or 180°C fan (400°F). Place a shelf in the middle of the oven so the meringue bakes evenly and colours lightly.
- Line the tin: Line a 33 x 23cm Swiss roll tin (or similar shallow tray) with baking parchment, letting the paper come slightly up the sides. This makes lifting and turning out much easier.
- Whisk the egg whites: In a clean, grease-free bowl, whisk the egg whites with a pinch of salt until stiff peaks form. You’re looking for a glossy, stable foam that holds its shape when you lift the whisk.
- Add the sugar gradually: With the mixer running, add the caster sugar 1 tablespoon at a time, whisking well between additions. Keep whisking until the meringue is thick and shiny and you can’t feel grains of sugar when you rub a little mixture between your fingers.
- Fold in cornflour and vinegar: Sprinkle the cornflour over the bowl, add the vinegar (or lemon juice), and gently fold with a spatula just until combined. Try not to knock out the air you’ve built up.
- Spread and bake: Spoon the meringue into the lined tin and spread it to the corners, smoothing the top. Bake for 8–10 minutes at 200°C (180°C fan), then reduce the oven to 160°C (140°C fan) and bake for a further 12–15 minutes. It should feel set on top, lightly golden, and slightly springy.
- Turn out and cool: Lay a clean tea towel on the worktop and dust it generously with icing sugar. Place a sheet of parchment on top if you like extra insurance. Turn the hot meringue out onto the towel, peel off the baking parchment from the base, then leave to cool completely.
- Whip the cream: Whip the cold double cream with the icing sugar and vanilla until it holds soft peaks. Keep it pillowy and spreadable. If you whip too far, it will feel heavy and can split when rolled.
- Fill the roulade: Spread the whipped cream over the cooled meringue, leaving a 2cm border at the far edge to help with rolling. Scatter the sliced strawberries evenly over the cream.
- Roll and finish: Using the tea towel to help you, roll the roulade up from the short end into a neat log. Transfer to a serving plate seam-side down, dust with icing sugar, and decorate with extra strawberries if you like. Chill for 20–30 minutes for cleaner slices, then serve.
Tips for Success
How do I stop the meringue from cracking when I roll it?
Make sure you don’t overbake it. The top should be set and lightly golden, but the centre should still be a little chewy. Roll while it’s fully cool but still flexible, and use the tea towel to support the turn rather than forcing it with your hands.
Why is my meringue weeping or turning sticky underneath?
Sticky patches usually come from underbaking, high humidity, or sugar that hasn’t fully dissolved. Add the sugar gradually, whisk until the meringue is thick and glossy, and bake until the surface feels dry and set. On very humid days, keep the roulade in the fridge once filled.
How do I avoid the parchment sticking to the meringue?
Line the tin neatly with parchment and turn the meringue out while it’s still warm. Peel the baking parchment away slowly from the base. Dusting the tea towel generously with icing sugar also helps prevent sticking when rolling.
How do I keep the filling from becoming watery?
Choose ripe but firm strawberries and pat them dry after slicing. If your berries are very juicy, keep the slices slightly thicker and don’t add them until you are ready to roll.
Serving Suggestions
- Serve with extra strawberries and a light dusting of icing sugar.
- Add a spoonful of strawberry coulis for a more “pudding” style plate.
- Pair with a glass of chilled prosecco or a pot of strong English breakfast tea.
- For a summer twist, add a few raspberries or a little grated lemon zest over the cream.
Storage
Room temperature
Because of the cream filling, keep it at room temperature for no more than 2 hours, then refrigerate.
Refrigerator
Store in an airtight container for up to 24 hours for best texture. It will still be safe for up to 2 days, but the meringue will soften as it sits with the cream and fruit.
Freezing
I don’t recommend freezing the assembled roulade because cream and strawberries thaw poorly and the meringue can become sticky. You can freeze the baked meringue sheet (unfilled): cool completely, wrap well in parchment and foil, and freeze for up to 1 month. Defrost at room temperature, then fill and roll just before serving.
Nutrition
- Calories: 255 kcal
- Carbohydrates: 31 g
- Protein: 3 g
- Fat: 18 g
- Saturated fat: 11 g
- Sodium: 55 mg
Nutrition values are estimates and will vary depending on your ingredients and portion size.
