Berry Meringue Roulade with Mascarpone and Fresh Berries Recipe

Introduction

The Meringue Roulade is a light and elegant dessert that combines crisp meringue with luscious whipped cream and fresh berries. It’s perfect for special occasions or when you want to impress guests with a stunning yet delicious treat.

Ingredients

• 6 large egg whites (210ml)
• ¼ teaspoon cream of tartar (1g)
• 1 1/3 cups granulated sugar (265g)
• 1 teaspoon vanilla extract (5ml)
• 2 tablespoons cornstarch (16g)
• Pinch kosher salt
• ½ cup sliced almonds (50g), optional
• 2 cups heavy whipping cream (480ml)
• 1/3 cup powdered sugar (40g)
• 1 teaspoon vanilla extract (5ml)
• ½ cup mascarpone cheese, room temperature (120g)
• 1 ½ heaping cups fresh or frozen berries, divided (225g)
• 1 tablespoon lemon juice (15ml)
• 2 tablespoons granulated sugar (25g)
• Garnish: Fresh berries, mint leaves, edible flowers

Instructions

1. Step 1: Make the berry sauce by combining 1 cup of berries, lemon juice, and granulated sugar in a saucepan. Bring to a low boil and cook for 5-6 minutes until thickened into a syrup. Stir in the remaining ½ cup berries, remove from heat, and let cool completely.
2. Step 2: Separate the egg whites from yolks using cold eggs, ensuring no yolk mixes with the whites. Set the egg whites aside to come to room temperature, about 15 minutes.
3. Step 3: Preheat the oven to 320°F (160°C) and line an 18×13 inch baking sheet with parchment paper. Use a small dot of meringue to glue the parchment to the pan if needed.
4. Step 4: In a clean, dry bowl, beat the egg whites with cream of tartar on high speed until soft peaks form (1-2 minutes). Gradually add granulated sugar while continuing to beat until the mixture is glossy and forms stiff peaks (about 5 minutes more).
5. Step 5: Gently fold in cornstarch and vanilla extract using a spatula.
6. Step 6: Spread the meringue evenly on the prepared baking sheet. Sprinkle sliced almonds on top if using. Bake for 25 minutes at 320°F (160°C).
7. Step 7: Let the meringue cool a few minutes, then dust with powdered sugar. Place a clean parchment sheet over the meringue, flip the pan to release it onto the parchment, and remove the baking parchment. Allow the meringue to cool completely.
8. Step 8: Whip the heavy cream with powdered sugar and vanilla until fluffy. Fold in the mascarpone cheese gently until combined.
9. Step 9: Spread just over half of the whipped cream over the cooled meringue, then smooth the berry sauce on top.
10. Step 10: Roll the meringue starting from the short end, using the parchment paper to help guide it into a log shape. Don’t worry about cracks; a rustic look is perfect.
11. Step 11: Place the roulade seam-side down on a serving tray. Decorate with the remaining whipped cream, fresh berries, mint, and edible flowers. Refrigerate for 30 minutes if possible before slicing, or serve immediately.

Tips & Variations

• For extra flavor, gently toast the sliced almonds before sprinkling on the meringue.
• If fresh berries aren’t available, frozen berries work well for both the sauce and garnish.
• Make the berry sauce a day ahead to save time; it keeps well refrigerated.
• Use a clean, grease-free bowl and beaters to ensure the egg whites whip properly.

Storage

Store leftover roulade in an airtight container in the refrigerator for up to 1 day. Because of the delicate meringue texture, it is best enjoyed fresh. Reheat is not recommended as the meringue will soften. Add garnishes just before serving for best presentation.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the berry sauce ahead of time?

Yes, the berry sauce can be made several days in advance and stored in the refrigerator in a sealed container. Just make sure it is completely cooled before refrigerating.

Why should egg whites be at room temperature before whipping?

Egg whites whip more easily and to a greater volume when at room temperature, resulting in a lighter, fluffier meringue.

Berry Meringue Roulade with Mascarpone and Fresh Berries Recipe

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★★★★★

4.4 from 134 reviews

• Author: Thomas
• Total Time: 50 minutes
• Yield: 8 servings 1x

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Description

This Meringue Roulade is a light and elegant dessert featuring a crisp meringue shell rolled with mascarpone whipped cream and a vibrant berry sauce. The delicate almond topping adds a delightful crunch, while the fresh berries and mint garnish provide a burst of fresh flavor. Perfect for special occasions or a sophisticated treat, this roulade combines fluffy textures with a sweet and tangy berry filling.

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Ingredients

Scale 1x2x3x

Meringue

• 6 large egg whites (210ml)
• ¼ teaspoon cream of tartar (1g)
• 1 1/3 cups granulated sugar (265g)
• 1 teaspoon vanilla extract (5ml)
• 2 Tablespoons cornstarch (16g)
• Pinch kosher salt
• ½ cup sliced almonds (50g), optional

Berry Sauce

• 1 ½ cups fresh or frozen berries, divided (225g)
• 1 Tablespoon lemon juice (15ml)
• 2 Tablespoons granulated sugar (25g)

Mascarpone Whipped Cream Filling

• 2 cups heavy whipping cream (480ml)
• 1/3 cup powdered sugar (40g)
• 1 teaspoon vanilla extract (5ml)
• ½ cup mascarpone cheese, room temperature (120g)

Garnish

• Fresh berries
• Mint leaves
• Edible flowers

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Instructions

1. Make Berry Sauce: In a saucepan, combine 1 cup berries, lemon juice, and granulated sugar. Bring to a low boil and cook for 5-6 minutes, or until the sauce thickens into a syrupy consistency. Stir in the remaining ½ cup berries, remove from heat, and let cool completely before using. This sauce can be made ahead and stored in the fridge.
2. Separate Eggs: Use cold eggs to separate the yolks from the whites, ensuring no yolk contaminates the whites for proper whipping. Set the egg whites aside to come to room temperature, about 15 minutes, as room temperature whites whip better.
3. Prepare Pan: Preheat the oven to 320°F (160°C). Line an 18×13 inch half sheet pan with parchment paper, using a small dot of meringue to adhere it to the pan to prevent shifting.
4. Beat Egg Whites: In a clean, dry bowl, combine egg whites and cream of tartar. Using a mixer with a whisk attachment, beat on high speed for 1-2 minutes until soft peaks form. Gradually add granulated sugar while mixing, beating until the mixture is glossy and achieves stiff peaks without overbeating.
5. Add Cornstarch and Vanilla: Gently fold in the cornstarch and vanilla extract using a rubber spatula for an even mixture.
6. Bake Meringue: Spread the meringue evenly on the prepared baking sheet. Sprinkle sliced almonds on top if desired. Bake in the preheated oven for 25 minutes until set and lightly golden.
7. Cool and Flip Meringue: Remove meringue from oven and allow it to cool slightly. Sprinkle powdered sugar on top, place a clean piece of parchment over it, then carefully flip the pan to release the meringue onto the clean parchment. Remove the original parchment and let meringue cool completely.
8. Make Mascarpone Whipped Cream: Whip the heavy cream, powdered sugar, and vanilla until fluffy. Gently fold in the mascarpone cheese until smooth and combined.
9. Assemble the Roulade: Spread just over half the whipped cream evenly over the cooled meringue. Smooth the prepared berry sauce over the cream layer.
10. Roll the Meringue: Starting from the short end, carefully roll the meringue into a log using the parchment paper to guide the roll. Don’t worry if some cracks appear; a rustic look is normal.
11. Garnish and Chill: Place the roulade seam side down on a serving tray. Decorate the outside with the remaining whipped cream using a spoon or piping bag. Top with fresh berries, mint leaves, and edible flowers. Refrigerate for 30 minutes if possible before slicing. Serve immediately or store leftovers in the refrigerator for up to one day.

Notes

• Use cold eggs for easier separation, but let egg whites come to room temperature before whipping for better volume.
• Avoid getting any egg yolk in the whites to ensure the meringue whips properly.
• The berry sauce can be prepared days in advance and kept refrigerated.
• Be gentle when folding in cornstarch and mascarpone to keep the mixture light.
• Rolling the meringue may cause cracks; this is normal and adds a rustic charm to the dessert.
• Leftover roulade should be kept refrigerated and consumed within one day for best texture and freshness.
• For a nut-free version, omit the sliced almonds.

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: European

Keywords: meringue roulade, berry roulade, mascarpone whipped cream dessert, almond meringue roll, berry sauce dessert