Print

Meringue Roulade

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A warm, elegant dessert featuring crisp meringue with a silky cream cheese and whipped cream filling, perfect for gatherings.

  • Author: daniel-kim
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 90 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Ingredients

Scale
  • 5 egg whites (150g), at room temperature
  • 1 cup (200g) granulated sugar
  • 1 tablespoon (12g) granulated sugar for sprinkling
  • 1/2 teaspoon cream of tartar
  • 1 and 1/2 teaspoons cornstarch
  • 1 teaspoon vanilla bean paste or pure vanilla extract
  • Pinch of salt
  • Confectioners’ sugar for dusting
  • 1 cup (240ml) heavy cream, cold
  • 1/3 cup (40g) confectioners’ sugar
  • 1 teaspoon vanilla bean paste or pure vanilla extract
  • 4 ounces (113g) full-fat cream cheese, softened
  • Optional: lemon curd and/or jam
  • Optional garnishes: homemade whipped cream, fresh fruit, crushed pistachios

Instructions

  1. Preheat the oven to 300°F (149°C). Process 1 cup of granulated sugar until superfine.
  2. In a grease-free bowl, whip the egg whites until soft peaks form. Gradually add the superfine sugar while whipping, then add the cream of tartar and continue to beat until stiff peaks form.
  3. Gently mix in the cornstarch, vanilla bean paste, and a pinch of salt until well combined.
  4. Spread a little meringue in the corners of a jelly roll pan and line the pan with parchment paper. Sprinkle the tablespoon of granulated sugar across the lined parchment.
  5. Spread the meringue in an even layer on the parchment paper, smoothing the top with a spatula.
  6. Bake for 25 to 30 minutes until the meringue is set and slightly golden.
  7. Cool for 10 minutes, then dust a clean kitchen towel with confectioners’ sugar and carefully invert the meringue onto the towel.
  8. Roll the meringue up with the towel starting from one edge, and let it cool completely in this shape.
  9. Prepare the cream filling by whipping the cold heavy cream with the 1/3 cup confectioners’ sugar and 1 teaspoon vanilla until soft peaks form.
  10. Beat the cream cheese until smooth, then gently fold in the whipped cream mixture until combined.
  11. Unroll the cooled meringue, spread the cream filling evenly, and add lemon curd or jam if desired. Roll it back up to form a spiraled roulade.
  12. Transfer the roulade to a serving plate and garnish as desired.
  13. Serve immediately or refrigerate for up to 2 hours before serving.

Notes

Best served within 2 hours of assembly to maintain meringue crispness. If necessary, store loosely covered in the refrigerator for up to 24 hours.

Nutrition

Find it online: https://daytasty.com/meringue-roulade/