Our Strawberry Meringue Roulade is proper show-off dessert territory—light meringue rolled with fresh strawberries [ I like to add blueberries and raspberries if available] and cream, creating that perfect balance of crisp, chewy, and utterly delicious that makes people go quiet when they eat it.

The magic lies in the contrast: the meringue with its crisp shell and slightly chewy center becomes the canvas for vibrant strawberries and luscious cream. This isn’t just dessert—it’s a centerpiece, perfect for everything from elegant dinner parties to Easter celebrations.

I won’t lie to you: this isn’t the simplest recipe we’ll ever share. It requires practice, patience, and a bit of precision. The trickiest bit is rolling the meringue [hence, the title “roulade“] at the end without it cracking too badly (some cracking is inevitable and adds character!). But once you’ve mastered it, you’ll have a stunning dessert in your arsenal that delivers serious wow factor.

Strawberries—a genuine Superfood—bring natural sweetness with just enough tartness to balance the rich cream and sweet meringue. The hint of orange zest and dusting of icing sugar elevate the flavors without overwhelming them. Each bite is fresh, indulgent, and completely worth the effort.

We believe every meal should end on a high note, and this Strawberry Meringue Roulade does exactly that. So gather your ingredients, roll up your sleeves, and let’s create something beautiful. Your guests will be asking for the recipe, and you’ll have earned some serious bragging rights.

Bon appétit! 🍽️

Strawberry Meringue Roulade

Dawn

A gorgeous dessert that tastes as good as it looks

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Prep Time 1

COOLING THE MERINGUE 20

Course Dessert

Cuisine American, Continental

Servings 6

Equipment

1 Hand mixer
Electronic digital scales
1 Baking Tray
1 Cooling Rack
Baking Parchment

Ingredients

2 Large Egg whites from free range chickens
75 grams Caster Sugar [1/3 cup] Note 1
½ teaspoon Cornflour
½ teaspoon White wine vinegar I have used Cider Vinegar which works equally as good
250 grams Strawberries, hulled and prepared [9 ounces] - or any mixture of berries weighing a total of 250g. quarter if small, slice if large
1 tablespoon Icing Sugar, sifted Plus extra for dusting
¼ medium Orange, zested & Juiced approx. 2-3 grams [1/2 teaspoon] of zest and 50 ml [3 1/2 Tablespoons] of juice
250 ml Double Cream [ 8 3/4 ounces]

Instructions

Meringue

Heat the oven to 160C/fan and line a baking tray with parchment
Gather and weigh your ingredients
Whisk the whites until stiff peaks form. Add half the caster sugar and continue whisking until shiny, adding the remaining half and whisk through.
Using a spatula, gently mix in the cornflour and the vinegar, then spread the mixture over about ⅔ of the baking tray [roughly 19cm x 28cm] {7 1/2 x 11 inces} Even it out as much as possible so it is the same height all over.
Pop the meringue into the oven for about 20-25 minutes, or until golden and dry-ish to the touch. Remove the meringue by the parchment paper and cool on the wire rack.
Meanwhile, place the prepared strawberries into a bowl and add the icing sugar, zest and juice. Let the juices marinate for 30 minutes.

To Assemble

Lightly whip the cream and set aside. Cut another large sheet of parchment and place it onto the work surface. Turn the cooled meringue onto the paper and carefully peel away the baking parchment. Trim the edges evenly with a sharp knife and spread the softly whipped cream evenly onto the meringue
Drain the berries [Note 2] and evenly disburse them over the cream. Roll up the roulade [Note 3] and place on a serving dish, with the seam side down
Sprinkle with the icing sugar and gently slice into 6 pieces. Serve immediately [Note 4]

Notes

Note 1. You don't have to buy caster sugar. Simply put granulated sugar into a food processor and whiz. Voila! Caster sugar.

Note 2. Use the reserved marinate liquid for another use. Or, gently reduce the liquid over heat, until it gets a bit thick and syrupy, then drizzle over each serving before you add the final garnish - see Note 4.

Note 3. I use two pastry cards to "unstick" the meringue when first starting the rolling process and then again to help lift the finished roulade onto the plate

Note 4. Garnish with the berries and fresh mint leaves.

The Strawberry Meringue Roulade will keep in the fridge for an afternoon/evening but doesn’t last much longer than that as the cream and strawberry juice will make the meringue go soggy. It is best served within a few hours of preparation!