meringue roulade

Nutty meringue wrapped around a decadent chocolate mousse filling - this is set to become a firm family favourite. For more triple-tested recipes visit Goodhousekeeping.co.uk

Chocolate Hazelnut Meringue Roulade

oil,

g (3 ½oz) hazelnuts

225 g (8 ounces) golden caster sugar

200 g (7 ounces) dark chocolate

600 mL double cream

Dessert is sorted for your next gathering with the best Pavlova Roll you&#39;ll ever eat. Berries and whipped cream are rolled and encased in this easy meringue roulade - crispy on the outside, and soft on the inside - how it should be. Make ahead or on the day!

The BEST Pavlova Roll - Easy Meringue Roulade

sugar

cornstarch / cornflour

tsp vinegar

vanilla essence

vegetable oil

tsp icing sugar / powdered sugar (to coat baking paper)

300 ml thickened cream (heavy cream)

tbsp icing sugar / powdered sugar

strawberries

blueberries

tbsp chocolate shavings (or sprinkles)

whipped cream

Pre-heat

Pre-heat oven to 160°C / 320°F. Using a brush or paper towel, oil a baking tray then line with baking paper and smooth it out to the edges.

Using a mixer or beaters, whip egg whites on medium until you have soft peaks. Start to slowly pour in the caster sugar, then beat on high for 8-10 minutes until glossy and smooth. The sugar should be dissolved at this point.

Fold

Add cornflour, vinegar and vanilla essence and fold through on low until mixed through for around 30 seconds.

Spread

Spread meringue mixture out on the lined baking tray, leaving a 2cm / 1 inch gap around all sides. Bake for 14 minutes or until you see it begin to brown.

Line

Meanwhile, prepare another piece of baking paper the same size as the tray and powder with icing sugar.

Cool

Remove pavlova from the oven and flip out onto the powdered baking paper. Carefully peel and remove the original baking paper and allow the pavlova to cool completely (around half an hour).

Whip

Meanwhile, whip the thickened cream and icing sugar on high until thick and fluffy (around 1-2 minutes). Reserve around ½ cup of whipped cream for the topping. Slather the remaining cream onto the base of the pavlova. Top with half the blueberries and sliced strawberries.

Roll

Using the paper, begin to fold the pavlova up and away from you. You can roll the long edge for a longer roll, or roll the short edge for a taller but shorter roll. Once rolled into a roulade, with the edge on the bottom, use the baking paper to cover the roll, then wrap in a tea towel and place in the fridge to set for a minimum of 2-3 hours.

Once ready to serve, unwrap from the paper and place on a serving plate. Top with the reserved whipped cream, blueberries and strawberries, or any other toppings of your choice.

https://www.youtube.com/watch?v=mq3veE3RQkk

Dessert is sorted for your next gathering with the best Pavlova Roll you'll ever eat. Berries and whipped cream are rolled and encased in this easy meringue roulade - crispy on the outside, and soft on the inside - how it should be. Make ahead or on the day!

RECIPE STEPS
00:00 - How to Make Pavlova Roll
00:04 - Make the meringue
00:44 - Spread out on baking tray and bake until golden
01:23 - Whip the cream
01:39 - Roll up the roulade 
02:10 - Decorate and serve!

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The BEST Pavlova Roll – Easy Meringue Roulade [with Berries & Whipped Cream]

Light as air, delicately crisp on the outside, and soft and marshmallowy within, this homemade meringue roulade is a show-stopping dessert worthy of a special occasion. Start by making a billowy whipped meringue, bake it just until set, then roll it up with a lightly sweet vanilla cream filling and your favorite flavors of jam or curd (we love this with lemon curd and raspberry jam!). Read through the entire recipe before beginning, and avoid making this on very humid days, as moisture in the air can affect the meringue’s texture.

Meringue Roulade

(200 grams) granulated sugar, + 1 Tablespoon (12 grams)

cream of tartar

cornstarch

vanilla bean paste or pure vanilla extract

salt

confectioners’ sugar, for dusting parchment

(240 grams/ml) heavy cream, cold

(40 grams) confectioners’ sugar

vanilla bean paste

lemon curd and/or jam

fruit

pistachios

I recommend reading this recipe in full before beginning, including the recipe Notes below and the troubleshooting and FAQ above. This helps set you up for success!

Make the meringue roll

In a food processor, process 1 cup (200g) of sugar until superfine, about 10 seconds.

In a completely grease-free bowl, using a stand mixer fitted with a whisk attachment or a handheld mixer, whip the egg whites on medium-high speed until foamy and soft peaks form, about 2–3 minutes. Add in the cream of tartar. With the mixer running on medium-high, begin adding the superfine sugar, 1 Tablespoon at a time. Once all of the sugar has been added, turn the mixer up to high speed and continue beating until glossy stiff peaks form, about 3 minutes (or a little longer if using a handheld mixer). The peaks should be stiff enough that you can hold the whisk upright and the peaks won’t droop. Rub a small amount of the meringue between your fingers. If you feel any sugar granules, keep beating until smooth. If not, it’s ready for the remaining ingredients. Add the cornstarch, vanilla, and salt, and beat on low speed just until combined, about 10 seconds.

Prepare the pan

Spread a little of the meringue in each of the corners of a 10&#215;15-inch jelly roll pan (or any similar size) and then press the parchment paper into the pan, to help “glue” it into place. (This makes spreading much easier!) Lightly sprinkle about 1/2 Tablespoon of granulated sugar over the parchment.

Spread the meringue in an even layer in the pan. An offset spatula is helpful here. Sprinkle the remaining 1/2 Tablespoon of granulated sugar evenly over the top. If you&#8217;re using a larger baking sheet, cut your parchment paper to 11&#215;16 inches in size, and dot a little of the meringue on each of the four corners, then flip it over and press the parchment on the baking sheet to secure it in place. Spread the remaining meringue on the parchment, leaving about a 1-inch border all the way around.

Bake for 25–30 mins. The meringue should look set and just barely golden on top, pull slightly away from the parchment edges, and if you touch it gently, feel crisp on top but springy under the surface.

Remove the pan from the oven and set on a cooling rack. Let the meringue cool for just 10 minutes. If it cools for too long in this step, it’s much more likely to crack. It will deflate a bit as it cools. 

Prepare to roll

As the meringue cools, place a piece of parchment paper (larger than 10&#215;15 inches) on top of a clean tea towel flat on the counter. Align one of the short edges of the parchment close to one end of the towel. Using a fine mesh sieve, dust the parchment with about 1 Tablespoon of confectioners&#8217; sugar. After 10 minutes of cooling in step 8, invert the meringue onto the parchment. Carefully peel off the parchment paper that was on the bottom of the meringue as it baked. Dust a little more confectioners&#8217; sugar on top, then cover with a new piece of parchment. Starting with the short end aligned with the end of the towel, gently roll the meringue up with the parchment and the towel. Do this slowly but steadily, and avoid rolling it too tightly. Allow the meringue to cool at room temperature rolled up in the parchment/towel, about 45 minutes to 1 hour. Feel free to set it aside at room temperature for up to 1 day.

Make the cream filling

Using a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream, confectioners’ sugar, and vanilla on medium-high speed until soft peaks form, about 2–3 minutes. Transfer the whipped cream to another bowl. Place the softened cream cheese in the mixer bowl (no need to clean it first) and beat with the whisk attachment on medium-high speed until completely smooth.

Add the whipped cream back into the bowl with the cream cheese. Mix on medium-low speed until just combined. Use right away (next step), or cover and refrigerate the filling for up to 3 days before using.

Once the meringue roll has cooled, gently unroll, and discard the top piece of parchment. Spread the cream filling evenly over the top. Spoon dollops of curd and/or jam on top, if using. Gently re-roll the meringue with the filling. If it&#8217;s helpful, lift up the bottom piece of parchment underneath the meringue to help ease the roll over onto itself. Transfer the meringue roll to a serving plate. Garnish as desired. I used a half batch of whipped cream piped with Wilton 1M piping tip, crushed pistachios, and lots of fresh fruit.

Serve immediately or refrigerate for up to 2 hours. Expect the meringue to weep or deflate slightly in the refrigerator the longer it sits. A large serrated knife works best for slicing.

Cover and store leftover meringue roulade in the refrigerator for up to 2 days. The meringue will soften over time, and may weep some liquid, but that shouldn&#8217;t affect the taste.  

This was easier than I thought it might be, the whole idea of rolling meringue puzzled me. I totally enjoyed making this light ,and tasty dessert. I like that you can make different variations based on what you put on the meringue before rolling it.

Everyone loved it! Was told to make again! I had a little cracking but the whip creme covered it right up.

This is a more difficult and time consuming recipe but the instructions are very thorough so it’s do-able for even a beginner baker. Overall this roulade is very tasty but a bit sweet. I used some leftover guava preserves for the filling and garnished with pineapple and mint for a delicious tropical combination. It’s a very rich dessert and kind of one note as far as texture. I personally prefer a pavlova because then you get a slight crunch with your meringue.

I followed the directions to a T and this turned out beautifully!! No exaggeration - top 3 desserts I’ve ever made. I filled it will lemon curd and raspberry jam and it was heavenly. If you have the time and patience then I highly recommend!!

This cake is light as air! The filling is not too sweet. I added lemon curd and blueberry jam inside for some tartness. The instructions are easy to follow for successful results. This cake is easier to make than people may think.

The instructions were detailed and easy to follow, although I would have liked a video. That said, this wasn't my kind of recipe. It wasn't bad, and my favorite part was the lime curd that I made and included in the filling. I probably won't make this again - it wasn't bad - just not my kind of thing. I was happy to be able to do it. I had never done a roll before!

This is an OUTSTANDING treat!!!! It was fun to make - the directions were incredibly clear and it was so delicious! Filled mine with Sally’s Lemon Curd recipe and a homemade raspberry rose jam. Will absolutely make again.

Tasty. Delicious meringue with straightforward instructions.

This was a very interesting recipe to try since I had never made a meringue roulade before.  My 3 year old and I enjoyed the challenge of making this!  I felt a bit defeated when my roll cracked and the roll became a bit flattened so not quite as round as Sally’s.  Everyone thought it was delicious to eat afterwards!

This roulade was absolutely delicious! It was not as tricky as I had anticipated it to be because the directions were excellent. I should have let the meringue cool for probably 5 min rather than 10 because at 10 because she didn't want to roll without cracking. But I covered up the cracks with whipped cream and raspberries. Instead of using a lemon curd, I added the vanilla filling and some dollops of raspberry jam. Tasted amazing and just melted in your mouth! Definitely will try again to perfect the roll!

This recipe is simply divine! So many luscious textures! The tartness from the lemon curd and the raspberries are a beautiful balance to the sweetness of the meringue.  
I found the pictures being in both the text of the blog and the recipe instructions themselves extremely helpful. This actually ended up being less complicated than I had made up in was in my mind. The key for me - Embrace the cracks!

Delicious! Made with Mocha Cream with cream cheese, tasted like a Mousse.  A fan favorite.

This was really fun! While we’ve made pavlovas in the past, we had never tried a meringue roulade before. Although there are multiple steps, none of them are too challenging. I found the meringue easy to roll as long as I worked slowly. Sally’s instructions were clear and easy to follow!

I think I read the recipe 100 times before and during haha. It was quite the process but the instructions were super clear and helpful. Felt super accomplished after making it. Mine did crack quite a bit but I still managed to roll it up fine. I added the lemon curd and raspberry jam and loved the acidity it brought because it is a VERY sweet dessert. I have the biggest sweet tooth and this was a little too sweet for me. But yummy nonetheless!

I was surprised not to find a 9" square pan in my cupboard, but the round works fine too. Pie shaped bars...maybe a bit bigger than cutting squares but who will complain with that? I am not sure this recipe is any quicker than making a traditional pie but still very yummy. A bit biased on crumbles made with flour, sugar, and butter but the oatmeal surprisingly worked well. Willing to try any of Sally's recipes and love her new book!

Wow wow! Look no further for that one of a kind impressive dessert for a gathering this really had me intimidated just thinking about it. Here I am four hours before the challenge ends rocking it!!

While your instructions were clear, my meringue was still liquidy at 10 min.  I Googled what could have gone wrong and really found nothing.  I was going to start over but thought I'd put another 1/2 tsp of Cream of Tartar in and see what happens.  Well, it whipped up perfectly!  I spread in the parchment-lined pan and baked and let it sit for 10 min.  After inverting it, the parchment was stuck on there (even with the sugar) and was tearing.  I did my best with what I had to work with. I made the lemon curd, which was awesome and used raspberry jam also.  It tasted amazing and looked pretty awesome too; however, the whole process was a little frustrating!

This recipe was fun to make. I added lemon curd to the filling which added a nice tang. Next time I would like to add some raspberries for extra tartness as the dessert is on the sweeter side.

I made the alternate recipe for the challenge this month. I am not a huge fan of blueberries, but these pie bars are delicious! I will definitely be making these again.

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Top 3 meringue roulade recipes from across the web

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Chocolate Hazelnut Meringue Roulade

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