Mary Berry´s Meringue Roulade with Strawberries

This Meringue Roulade with Strawberries is easy to make, yet a great-looking dessert to serve at a dinner party! A chewy, sweet meringue filled with a light cream filling and some fresh strawberries – yummy! Perfect for feeding a crowd or serving as dessert for a dinner party!

This is based on a Mary Berry Recipe (You can find the version from the BBC website here) but includes a few twists of my own.

As it is the winter and the strawberries don´t have much taste yet, I added a little brown sugar to enhance their flavour and release some of their yummy juices!
I used strawberries in this recipe, but you could use any Summer berry of your choice; why not try using raspberries, blueberries and/or blackberries instead?

How do you make this Meringue Roulade with Strawberries?

The Meringue Roulade with Strawberries is easy to make and takes less than an hour! The meringue does not take long to make or bake and the toasted flaked almonds on top add a certain je-ne-sais-quoi. As you will only need the egg whites in this recipe, why not use up the yolks and make these yummy Mini Custard Tarts?
The filling for the meringue roulade is made with a mix of whipping cream and Greek yoghurt, making it a lighter alternative to just whipped cream. Mary Berry also has a version of this Meringue Roulade on her website, that uses just whipped cream for the filling if you want to check that out.

The trickiest part of making a meringue roulade is the rolling part. Unlike when making a Classic Swiss Roll, with meringue, at least, it will crack when you roll it – that´s just part of its charm!
A good tip for rolling it is to use the baking paper to help you lift the meringue up at the side you are rolling from.

For more great dessert recipes, why not also try this Homemade Tiramisu, a No-Bake Lemon Cheesecake or one of my most popular recipes for an Easy British Trifle? You can also practice your rolling technique by making this Classic Strawberries and Cream Swiss Roll first, and then use it to make a trifle.

Mary Berry´s Meringue Roulade with Strawberries

Recipe

Ingredients (serves 8-10):

FOR THE MERINGUE:

• 5 medium eggs, whites only
• 275g caster sugar
• Flaked almonds, to scatter on top

FOR THE FILLING:

• 250ml double or whipping cream
• 200g Greek yoghurt
• 1 tsp vanilla extract
• 250g fresh strawberries, quartered
• 1 tbsp light brown sugar
• Icing sugar, for dusting

YOU WILL ALSO NEED:

• 33x27cm swiss roll tin
• Baking parchment/Greaseproof Paper

• 

• 

Method:

1. Preheat the oven to 200°C and grease and line your swiss roll tin.
2. Wash and quarter the strawberries and put them into a bowl. Stir in a tablespoon of soft brown sugar and set aside until needed.
3. To make the meringue, use an electric mixer to whisk the egg whites on high until they form stiff peaks. Next, add the caster sugar 1 teaspoon at a time until the meringue is super stiff and glossy, and all the sugar has been incorporated. Take your time with this to ensure the meringue doesn´t collapse.
4. Spread the meringue mixture into your prepared tin and spread out evenly. Sprinkle generously with the flaked almonds.
5. Bake the meringue in the preheated oven for 8 minutes, before turning the temperature down to 160°C and baking for a further 15 minutes. The meringue should look golden, crisp and be firm to the touch.
6. Invert the tray onto another sheet of baking paper (flaked almond side down) and carefully remove the piece of baking paper at the bottom of the meringue. Place on a wire rack and leave to cool for 10 minutes.
7. In the meantime, prepare the cream filling. Lightly whip the whipping or double cream until it forms soft peaks. Gently fold in the Greek yoghurt and vanilla extract.
8. Spread the cream over the cooled meringue, leaving a 2-3cm border at the long end furthest away from you. Then scatter over the strawberries and pour on any of the juices that may have collected at the bottom of the bowl.
9. Use the baking paper to help you roll up the meringue tightly, starting from the longer edge of the roulade. Chill the roulade in the fridge, wrapped in the baking paper until ready to serve.
10. Dust the meringue roulade with icing sugar and cut into slices to serve.