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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Add Cornstarch and Vanilla: Gently fold in the cornstarch and vanilla extract using a rubber spatula for an even mixture.
- 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.
- 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.
- Make Mascarpone Whipped Cream: Whip the heavy cream, powdered sugar, and vanilla until fluffy. Gently fold in the mascarpone cheese until smooth and combined.
- Assemble the Roulade: Spread just over half the whipped cream evenly over the cooled meringue. Smooth the prepared berry sauce over the cream layer.
- 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.
- 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
