Berry Meringue Roulade
A stunning rolled meringue dessert filled with rich mascarpone cream and vibrant mixed berries, perfect for special occasions.
Ingredients
For the Meringue
- 4 large egg whites Ensure bowls and utensils are clean and grease-free.
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
For the Filling and Berries
- 1 cup heavy cream Whip until stable peaks form.
- 1 cup mascarpone cheese Soften before whipping.
- 1 cup mixed berries (strawberries, raspberries, blueberries) Fresh or frozen, depending on availability.
- 1/4 cup powdered sugar
- 1 tablespoon lemon juice Freshly squeezed for best flavor.
Instructions
Preparation
- Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat the egg whites until foamy. Add cream of tartar and continue beating until soft peaks form.
- Gradually add granulated sugar, beating until stiff peaks form. Fold in vanilla extract.
- Spread the meringue onto the prepared baking sheet into a rectangle and bake for 1 hour. Once done, allow to cool.
Filling and Sauce
- In another bowl, whip the heavy cream and mascarpone until stable peaks form.
- In a small saucepan, combine mixed berries, powdered sugar, and lemon juice. Cook over medium heat until berries are soft and sauce thickens. Let cool.
Assembly
- Once the meringue is cool, spread the mascarpone cream over it, then drizzle with the berry sauce.
- Carefully roll the meringue starting from one end.
- Slice and serve with extra berry sauce and berries on top.
Notes
Best enjoyed fresh, consume within 1-2 days. Keep meringue and berry cream separate until serving to maintain texture.