Summer Berry Meringue Roulade
Cuisine: British
Author: Kitchens
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Moderately easy to prepare, the key to success is patience, and exacting care when removing the paper from the meringue. The recipe is easier than one might think.
  • 1 teaspoon cornstarch
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon white wine vinegar
  • 4 large eggs, whites only
  • 5 1/2 ounces granulated sugar
  • 5 Tablespoons creme fraiche
  • 12 ounces mixed summer berries, rinsed, drained (raspberries, strawberries, blueberries or blackberries)
  • Confectioners' sugar, for dusting
  1. Line the base and sides of a 9- x 13-inch Swiss roll pan with baking paper.
  2. Preheat the oven to 325 degrees F. Mix together the cornstarch, vanilla extract and vinegar to form a smooth paste.
  3. Whisk the egg whites until stiff, then whisk in the sugar and cornstarch paste,
  4. a little at a time. Spoon the mixture into the pan and level the surface with a spoon or spatula.
  5. Bake for 25 minutes, until crisp and golden on top. Turn out the meringue onto
  6. a sheet of baking paper, peel away the lining paper and leave to cool.
  7. Softly whip the creme fraiche, and hull and halve any strawberries. Spread the
  8. creme fraiche over the meringue, leaving a 1/2-inch border, then scatter over the fruit.
  9. Roll up the roulade, starting from the short edge, using the baking paper to help
  10. you. Dust with icing sugar to serve.
Calories: 198 Fat: 7.3g Sugar: 30g
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