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Raspberry meringue roulade

Updated: Mon, 5 February, 2024

Raspberry meringue roulade has the looks, it has the taste, it is everything you might want a dessert to be. Designed by Ottolenghi for a perfect, special dessert occasion.

raspberry meringue roulade

How I first encountered meringue roulade

Meringue roulade and I have a history. We first met at a ‘bring a cake’ office do when a friend introduced us to each other. The roulade was in its chocolate incarnation then. I was smitten, even though chocolate isn't my flavour of choice when it comes to desserts.

I wasn’t a stranger to baking even then but the idea of ROLLING A MERINGUE seemed so daunting that I grilled and grilled the friend for the secret. She was evasive; ‘you just roll’, ‘it’s really easy’ was all the info she imparted.

raspberry meringue roulade

'Just roll?' A meringue??

Just roll: in my view you might as well try to slice cream or use shortcrust pastry for icing. So that, together with the fact that there are never enough egg whites around when you need them (there are when you forget all about meringues), caused me to wait a good several years to give it a try.

Still, in the meantime I made plenty meringues: kisses and pavlovas, dacquoise and croquants which are meringues of sorts. I made meringue buttercream which is a frosting insanely heavenly, and I made meringue nougat.

I didn't dare approach rolling though until I finally braced, thought that the worst that could happen was a few wasted egg whites, and decided to give it a go.

Guess what - a success.

meringue dessert

The best dessert in the world

It is, I assure you, the best dessert in the world and it’s not just my personal view. Okay – it’s the best dessert I’ve ever made as I’m not going to knock Pierre Hermé or Monsieur Grolet (or Yotam Ottolenghi to whom I owe the original recipe).

It has just the right balance of crisp and soft, crunchy and chewy, sweet and tart, pretty and clever.

This is the one occasion when you’re allowed to forget seasonal issues and get a punnet of Peru-grown, air-flown, fortune-costing berries. Of course, even better if you’re making this in summer, but it is actually a noble Christmas dessert.

And the secret? What’s the secret to ROLLING A MERINGUE?

Oh well, you know – it’s easy. You just roll it.

meringue with raspberries

How to make the meringue base

The base is baked in a Swiss roll tin, wide and flat, additionally lined with parchment. The parchment is essential as this will help you roll the meringue, all joking aside.

Good meringue starts without sugar, beaten until soft peaks form. Then the sugar should be added, very gradually, making the meringue glossy and thick.

perfect meringue

The small addition of cornflour and vinegar helps stabilise the base. The best way to mix in the cornflour is to stir into sugar when there’s only a little left, and the vinegar at the end. The best meringue is completely smooth when you rub it between your fingers, with no sugar granules discernible to touch.

The meringue should be spread evenly in the prepared tin and smoothed out as much as possible, as it will comes out in the shape it went in, only risen.

baking meringue roulade

You can bake the base a day ahead and keep it in the kitchen, in the tin, lightly covered with paper towels.

meringue roulade base

Filling for meringue roulade

The filling is simple and gorgeous: mascarpone whisked with double cream and a little icing sugar. Keep it soft, don’t overwhip or it won’t want to spread softly. Do add some drops of rose water though, it’s a heavenly flavour.

mascarpone cream filling

How to roll and assemble

This is no joke this time: it really is no more difficult to roll up the meringue than it is a sponge base.

Dust the top of the meringue base, still in the parchment, with icing sugar. Cover it with a fresh length of parchment and turn it over. You can now peel off the bottom parchment, carefully. The new sheet will help you roll the meringue, all joking aside.

Spread the filling evenly over the base, scatter raspberries and rose petals, if using, and slivered or chopped pistachios. Don’t skip those either, for both the taste and the colour burst.

preparing meringue roulade

And now the key part: fold the long edge close to you over to start off the rolling, pressing it through the parchment.

how to make meringue roulade

Then roll it into a log, ignoring the cracks – they will look pretty. Set it on the seam and keep it on the parchment to slide it onto a serving tray. Decorate with remaining raspberries, rose petals and pistachios.

how to roll a meringue into roulade

It should chill before serving for an hour at least, and it’s best eaten on the day. But in the unlikely event of any leftovers, they can be stored in the fridge for a day.

meringue swiss roll

More meringue recipes

Mixed flavoured meringue kisses, mini meringues with lemon, raspberry, chocolate and pistachio flavour. The quickest meringue recipe, with burnt sugar.

Date and walnut nougat meringues, the most exquisite sweets for all meringue, nougat, marshmallow and turrón lovers. Meringue never tasted better!

Mini meringue kisses with chocolate ganache filling. Pretty pink coloured meringue drops, filled with the nicest white and dark chocolate ganache.

More egg white based dessert recipes

Authentic French almond macarons are very expensive, but you can make them at home. With dark chocolate ganache and lemon curd filling, they will be the most exquisite dessert you can possibly make.

Cherry cream dacquoise is an exquisite gateau which is far easier to make than you’d think. Almond meringue dacquoise layers filled with fresh cream and homemade candied cherries – a riff on black forest gateau.

French classic madeleines recipe, with egg whites and lemon zest. Madeleine recipe combines egg whites with clarified butter and it gives you the classic taste of a French madeleine.

ottolenghi meringue roulade with mascarpone cream

Raspberry meringue roulade

Servings: 8-10Time: 2 hours plus chilling
Rating: (1 reviews)


  • For the meringue:
  • 4 egg whites (120g)
  • 250g (1 cup plus 1 tbsp) caster sugar
  • 1 tsp vanilla extract
  • 1 tsp white wine vinegar
  • 1 tsp cornflour
  • For the filling:
  • 100g (12 cup) mascarpone
  • 1 tbsp icing sugar, plus extra for dusting
  • 1½ tsp rose water
  • 400ml (1 plus 23 cup) whipping cream
  • 150g (1 cup) fresh raspberries
  • 2 tbsp crystallised rose petals
  • 1 tbsp slivered or chopped pistachios


You will need a 33cm x 24cm Swiss roll tin , 2 sheets of parchment and an electric mixer.

1. Preheat the oven to 160C/140C fan/273F/ gas 3. Line the base and sides of a 33cm x 24cm Swiss roll tin with baking parchment. Allow the paper to come about 1cm above the sides of the tin.

2. In the bowl of a standing mixer fitted with balloon whisk, or in a large, clean bowl using a hand mixer, beat the egg whites until soft peaks form. Start adding the sugar by a spoonful whilst beating continuously.

3. When there’s only a little sugar left, stir the cornflour into it, turn the speed of the mixer down and add it to the meringue. Beat in the vanilla and vinegar on low speed, then turn it up and beat for a couple more minutes until the meringue is stiff, glossy, and the sugar has almost completely dissolved.

4. Tip the meringue onto the prepared lined tin and spread it evenly with a spatula or palette knife; you want it smooth as it will bake as is – it won’t spread any more.

5. Transfer it into the oven and bake for 30 minutes until the surface is crusty but not coloured. Remove from the oven and cool in the tin.

6. To make the filling, place the mascarpone, sugar and rose water in a bowl and whisk briefly to loosen it up. Add the cream and beat with a hand mixer or whisk until it forms soft peaks. Don’t overmix or it will be too stiff to spread.

7. When the meringue is cold, dust it lightly with icing sugar. Prepare a large piece of fresh parchment, cover the top of the meringue, then place a flat tray or board over it and flip it over. Peel the parchment off the meringue bottom carefully.

8. Spread the cream filling over the meringue. Scatter the raspberries over the cream, followed by most of the rose petals and pistachios.

9. Fold the long edge close to you over to start the rolling, then use the paper to roll the rest into a log. Don't worry if it cracks - it will end up quite surprisingly flexible, within reason. Shape it gently up with your hands.

10. Carefully transfer the log on to a serving dish, trim the paper around the log leaving only the piece underneath it. Chill for at least 30 minutes before serving.

11. When ready to serve, dust the log with icing sugar, scatter the remaining rose petals and pistachios over the top, and slice with sharp, non-serrated knife.

Originally published: Wed, 12 December, 2018

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Your comments

Anna @ CuisineFiend
Hi Gloria - I'm so pleased to hear that!
3 years ago
Delicious! At 150°C the bottom was a bit too brown, next time I'll put it in the centre of the oven and a bit lower temp. Lovely recipe ??
3 years ago
Anna @ CuisineFiend
Hi Margaret - duck eggs are great in baking. Didn't know they need longer beating for meringue though - thank you.
4 years ago
Margaret Johnson
Made this with with duck eggs. Very successful although it has to be beaten longer for soft peaks.
4 years ago

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Hello! I'm Anna Gaze, the Cuisine Fiend. Welcome to my recipe collection.

I have lots of recipes for you to choose from: healthy or indulgent, easy or more challenging, quick or involved - but always tasty.


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