Meringue Roulade with Strawberries

Meringue Roulade with Strawberries

A simple yet, always perfect flavoursome dessert
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Course Dessert
Cuisine Irish


  • 160 g egg whites or 4-5
  • 225 g caster sugar
  • 50 g flaked almonds optional
  • 300 ml cream lightly whipped
  • Icing sugar for dusting
  • 500 g strawberries


  • Preheat the oven to 160˚C.
  • Line a large Swiss roll tray (13 x 9 ½ inches) with parchment paper ensuring that both the base and the sides are covered.
  • Place the egg whites into a large mixing bowl and using a electric hand mixer, beat rapidly until the mixture forms stiff peaks.
  • Then, gradually add in the sugar. whisking thoroughly between each addition until the meringue is glossy and stiff.
  • Pour and carefully spread the mixture onto the prepared baking tray and sprinkle with the flaked almonds.
  • Bake for 20-25 minutes until lightly golden browned. Remove from the oven and allow to cool in the tin.
  • Using a large piece of parchment or a clean tea towel dusted with icing sugar, carefully, turn out onto a work surface, with the flaked almonds facing down onto parchment and work surface. Pull the parchment paper used to bake in the baking tray.
  • Spread over the whipped meringue and add a few strawberries.
  • Roll up in one fast action keeping the roulade shape as thigh as possible without tearing.
  • Pipe some additional cream mixture on the top.
  • Transfer onto a serving platter and serve within a few hours.
Keyword afternoon tea, baked dessert, Dessert, dinner party, Kevin Dundon, Meringue, roulade

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