March 30, 2026

Berry Meringue Roulade

Serves:

Cooking Time:

< 45 min

Ingredients:

Meringue:
6 egg whites
using large eggs
5 ml vanilla essence
2.5 ml white grape vinegar
325 ml castor sugar
125 ml flaked almonds

Berry jam:
500 g mixed berries
180 ml sugar

Filling:
500 g LANCEWOOD® Mascarpone

To finish:
mixed berries – strawberries
raspberries
cherries or blueberries, toasted almonds
icing sugar for dusting
A few mint leaves

Method

Meringue:

Preheat the oven to 175°C. Line a 24 cm x 35 cm baking sheet with baking paper.
Beat the egg whites until stiff peaks forms. Add the vanilla and vinegar. Add the sugar, two tablespoons at a time and beat well after each addition.
Spoon the meringue onto the prepared baking sheet and spread out evenly. Sprinkle the almonds on top and bake for 25 – 30 minutes until golden.
Remove from the oven and leave to cool completely in the pan.
Place a sheet of baking paper on top and turn over. Remove the baking paper from the bottom of the meringue and set aside.

Berry jam:

The berry jam can be made in advance. Boil the berries and sugar together until thick and the syrup coats the back of a spoon. Set aside.
Once the jam has cooled down and becomes too thick for spreading, simply add 1 – 2 tablespoons of hot water to make it more spreadable.

Filling:

Spread the berry jam on the bottom side of the meringue. Spread the mascarpone on top.
Carefully roll up into a roulade starting from one of the short sides using the paper to help you guide to roll.

To finish:

Top with fresh berries of your choice, extra toasted almonds and dust with icing sugar.
Finish with a few mint leaves.

HINTS & TIPS:

Shortcut – Use berry jam of your choice instead of making your own.
For best results spread with berry jam and mascarpone as soon as meringue has cooled down and serve immediately.