Summer Meringue Roulade

Beautiful meringue roll with fresh Strawberries and Blueberries, orange cream, and almonds!

Summer Meringue Roulade

Prep time: 20 minutes

Cooking time: about 20 minutes

Resting time: 25 minutes

Serves up to 6 people

Gluten/Soy free and Ovo-lacto Vegetarian

I was inspired by the great Mary Berry, from ”The Greatest British Bake Off”, when I thought of this beautiful dessert. She always creates such wonderful delectable works of art and I wanted to pay tribute to her contributions to the culinary world.

This dessert is delicate, delicious, and truly a masterpiece. It seems like a lot of work but in reality it is quite simple. All one has to do is be patient, follow the instructions to the letter... and before you know it, people will think you are the most amazing talented baker!

I will guide you, step by step, through the process of making this beautiful dessert. if I can do it, you can as well!

This dish os Ovo-lacto vegetarian.

What is the flavor profile?

Sweet and fruity with hints of orange. The texture is light, crunchy, and creamy.

What are the ingredients this dessert?

Egg whites, granulated sugar, fresh fruit, almonds, orange extract, vegetable cooking spray, and cream.

What else will be needed to make this?

A couple of mixing bowls, a kitchen mixer or hand mixer, a non-stick baking tray, parchment paper, a cooling rack, a spatula, an icing spatula, a serrated knife, and a fruit knife.

Can I make substitutions?

Yes. You can substitute the orange extract for orange zest. Also, instead of a simple cream, you can do a custard as filling. Use any summer berries or fruit you wish as well.

What else do I need to know before making this dessert?

Fat is the number one enemy of this dessert. Make sure all the equipment and utensils you use are washed properly and no traces of fat or grease is left behind. Any amount of fat will render the egg whites unable to rise and the dessert will be ruined.

Store-bought egg whites will not work. You need to start with whole eggs and separate the egg white from the yolk, ensuring that no yolk is left in the egg whites. The yolks contain fat and they will ruin the dessert.

If you are using a convection oven, do not place the meringue in the top rack. Use the middle or bottom. Otherwise it will overcook the meringue and give it a dark brown color.

Follow the instructions as set. That will be the difference between a successful roulade and an "oops" moment.

How do I roll the roulade?

Don't worry... I've got you covered! I made a video to show you how to roll the roulade. You will find it right after the pictures below.

Let's Make It!

Summer Meringue Roulade 2

INGREDIENTS

• 5 egg whites

• 3/4 cup of granulated sugar

• 1/2 cup of sliced almonds

• 1 cup of heavy cream

• powder sugar

• orange extract

• fresh strawberries and blueberries

• non-stick parchment paper

• vegetable cooking spray

• non-stick baking tray (18.5" x 12.5")

Method

1. Preheat oven to 400 degrees F.

2. Generously spray the baking tray with the vegetable spray. Lay a large piece of parchment paper on top and press on it until it is flat with the baking tray (figure 1).

3. Separate the yolks and the egg whites. Place egg whites in the mixer and whip until stiff. Add 1 tablespoon of sugar at the time and continue to whip until all the sugar has been incorporated. The meringue will be ready once you are able to turn the bowl upside down and the meringue will not move (figure 2).

4. Using a spatula, gently transfer the meringue onto the baking tray lined up with the parchment paper (figure 3). Smooth as much as possible to level the meringue (figure 4).

5. Scatter the almond slices on top of the meringue.

6. Place in the oven and bake for 8 minutes. Once that time has elapsed, reduce the temperature to 325 degrees C and bake for another 10 minutes.

7. While the meringue bakes, prepare the cream filling by add the heavy cream to a bowl and whisking it until you can turn the bowl upside down without the whipped cream moving. Add 3 tablespoons of powdered sugar and 1 teaspoon of orange extract. Incorporate well.

8. Slice 5 to 7 strawberries into small bits. set aside.

9. Once the 10 minutes have passed, remove the meringue from the oven. Place a large piece of parchment paper on top, and flip the baking tray onto a cooling rack. The top of the meringue is now the bottom and the bottom the top (figure 5). Gently peel back the parchment paper from what now is the top (figure 6). Let the meringue cool down anywhere from 10 to 20 minutes (figure 7).

10. Place the whipped heavy cream on top (figure 8) and spread with a spatula or icing spatula (figure 9). Cover the whole top of the meringue with the whipped cream (figure 10).

11. Add the chopped strawberries and blueberries to the cream (figure 11).

12. Using the parchment paper at the bottom, slowly and gently roll the meringue from the shortest end to the other (figure 12) (Video 1).

13. Once rolled place the Roulade in the fridge and let it rest for at least 25 minutes.

14. When is time to serve, sprinkle some powder sugar on top, cut the ends with a serrated knife, and garnish with fresh fruit.

Enjoy!!!

Printable PDF Recipe File below:

Summer Meringue Roulade.pdf

Download PDF • 17.19MB

Step By Step Visual Instructions

Summer Meringue Roulade (Figure 1)

Summer Meringue Roulade (Figure 2)

Summer Meringue Roulade (Figure 3)

Summer Meringue Roulade (Figure 4)

Summer Meringue Roulade (Figure 5)

Summer Meringue Roulade (Figure 6)

Summer Meringue Roulade (figure 7)

Summer Meringue Roulade (Figure 8)

Summer Meringue Roulade (Figure 9)

Summer Meringue Roulade (Figure 10)

Summer Meringue Roulade (Figure 11)

Summer Meringue Roulade (Figure 12)

Rolling the Roulade Video