Strawberry Meringue Roulade – A Pastry Chef’s Recipe

This strawberry meringue roulade combines a crisp, lightly cracked meringue shell with a soft, marshmallow-like centre, creamy filling and fresh strawberries. It is fantastically delicious and just as simple: half an hour to cook and an hour to chill, although even without this the roulade will be wonderful.

Essentially, it’s Pavlova in a different form. But I actually prefer the roulade. That crisp golden crust, the little cracks, the almond flakes… it looks so tempting that waiting for it to chill is almost impossible.

If you’re making this dessert for more than three people, I recommend making two roulades at once. In our small family, one disappears in a single sitting.

What You Need to Make Strawberry Meringue Roulade

The meringue base is made with whipped egg whites and sugar. If you want to understand how meringue works and what makes French, Swiss and Italian meringue different, have a look at my detailed meringue guide.

Lemon juice and cornstarch are optional, but each has its own job. Lemon juice helps stabilize the foam and balances some of the sweetness, while cornstarch makes the meringue more elastic. You can make the roulade without either of them, though, so don’t let the lack of these ingredients stop you.

For the filling, you can use mascarpone or cream cheese. I often use cream cheese because it balances the sweetness of the meringue beautifully and pairs so well with berries. I’ve included the basic cream recipe below, but if you want all the details and tips, you can find my full recipe for Cream Cheese Frosting here.

There should be plenty of strawberries in this roulade — they add a lovely freshness to the sweet meringue and creamy filling. You can also replace them with other fresh berries, fruit or a mixture of berries. Fresh berries are best, as frozen berries release a lot of moisture when thawed, which isn’t ideal for either the cream or the meringue.

And don’t skip the almond flakes or chopped nuts. It may seem like a small detail, but they add a lovely contrast in both flavour and texture.

Ingredients for Strawberry Meringue Roulade Recipe

For the meringue base

• egg whites
• salt
• sugar
• lemon juice
• corn starch
• almond flakes or any finely chopped nuts

For the cream filling

• mascarpone or cream cheese
• icing sugar
• whipping cream
• fresh strawberries

How to Make Strawberry Meringue Roulade

1. Make the meringue

Whip the whites with a pinch of salt on a low speed mixer until getting “beer foam”, increase the speed to medium and gradually add all the sugar. Whip further at medium speed for about 10–15 minutes, until sugar is completely dissolved (it’s important).

While the meringue is whipping, preheat the oven to 200°C (392°F).

Reduce the speed to a minimum and add lemon juice, then corn starch. Once the mixture is smooth, turn off the mixer.

2. Bake the meringue base

Put the meringue on a baking sheet covered with parchment, spread it with a spatula over the entire area of the baking sheet. Sprinkle with almond flakes or other chopped nuts on top.

Put the meringue in the oven and immediately lower the temperature to 160°C (320°F). Bake for about 20 minutes until the meringue is golden.

Remove the roll base from the oven, cover it with a sheet of parchment and a grate, and turn this whole construction so that the cake lies upside down. Remove the hot pan and parchment.

Important: Let the meringue base cool completely before adding the cream. If you spread the cream over a warm base, it can split and release moisture, making the roulade soggy.

While the roulade base is cooling, prepare the filling.

3. Make the filling

If the berries are large, like my strawberries, chop them.

Mascarpone or cream cheese, icing sugar and cream 33% whip together for several minutes until smooth and thickened.

4. Assemble the roulade

Spread the cream filling over the cooled roll base, lay the strawberries on top. Gently roll the roulade and let it chill for 1–2 hours.

Store the roulade in the refrigerator for up to 3 days. There is no need to cover it tightly, as condensation will soften the crisp crust.

Frequently Asked Questions About Meringue Roulade

Can I make meringue roulade with frozen berries?

Yes, but thaw them completely first and remove as much excess moisture as possible. Pat them dry with paper towels before adding them to the filling.

What filling is best for strawberry meringue roulade?

I like a cream cheese or mascarpone filling best. Both work beautifully with the sweetness of the meringue and the slight tartness of fresh strawberries. Whipped cream can also be used, but it will be softer and less stable.

Why does meringue roulade stick to parchment paper?

This usually happens because the meringue is underbaked or because the parchment paper isn’t suitable. Try baking it slightly longer, adjusting the temperature to suit your oven, or using smooth non-stick parchment.

Why does meringue roulade crack?

Small cracks are completely normal. The outside should be crisp while the inside remains soft and elastic. If the roulade breaks badly when rolled, the meringue is usually too dry or the base was spread too thin.

Why does meringue roulade become soggy?

Moisture is the main culprit. A warm meringue base can cause the cream to split and release moisture, while thawed frozen berries can add even more water. The roulade can also absorb moisture from the air.

How do you store meringue roulade?

Store the finished roulade in the refrigerator for up to 3 days. Don’t seal it in an airtight container, as condensation will quickly soften the crisp meringue crust. A plate or an open container in the refrigerator works best.

If you try this recipe, I’d love to hear how it turned out! Share your experience or any creative twists you made in the comments below. Let me know if you have any questions. Your feedback helps me create even more delicious content. Enjoy your homemade treat and happy baking!