Welcome to a world of light, airy indulgence with our exquisite Strawberry Filled Meringue Roulade. This show-stopping dessert promises a delightful journey for your taste buds, featuring a dreamy, melt-in-your-mouth meringue wrapped around luscious whipped cream and an abundance of fresh, vibrant berries. If you’re searching for an elegant yet surprisingly simple dessert that’s guaranteed to impress, look no further than this incredibly light and luscious creation.
Often compared to an Angel Food Cake Roll for its ethereal texture, this meringue roulade offers a unique experience. Unlike traditional cakes, the meringue base provides a delicate crispness that gives way to a chewy, cloud-like interior, perfectly complementing the creamy filling and juicy strawberries. It’s a dessert that feels both sophisticated and comforting, ideal for any special occasion or simply to brighten a casual gathering.
Experience the Magic of Strawberry Meringue Roulade
My first encounter with this enchanting dessert was thanks to Ann, a dear friend and fellow blogger, who shared her magnificent Strawberry Meringue Roulade, crafted for her husband’s birthday. Her recipe sparked my curiosity and ignited a passion for creating this beautiful treat. With the peak of summer berry season upon us, I knew it was the perfect time to experiment. While I had just whipped up a delightful Strawberry Cheesecake Lush, the idea of a light, fruity meringue was too tempting to resist. My family, always eager taste-testers, were in for a truly special dessert experience.
A meringue roulade might sound intimidating, but with a few key techniques and a dash of patience, you’ll master it. The beauty of this dessert lies in its simplicity – high-quality ingredients, careful preparation, and a loving touch. It’s a testament to how humble components like egg whites and sugar can transform into something truly extraordinary.
Crafting Your Own Meringue Roulade: A Step-by-Step Guide
My journey to perfecting this meringue roulade took more than one attempt, a testament to the fact that baking is often a delightful process of trial and error. Scouring various recipes, I found a wide range of baking times, temperatures, and pan-lining recommendations. For this ultimate version, I relied on Ann’s invaluable baking instructions, which consistently yielded a less “weepy” and more stable meringue – a crucial factor for a successful roulade.
One essential discovery was that parchment paper significantly outperforms non-stick foil for lining the baking pan. Parchment prevents sticking and makes the delicate process of peeling the meringue away much smoother. For an extra layer of flavor in the whipped cream, I found that a touch of spirits, like Grand Marnier, along with vanilla extract, elevates the overall taste profile. It adds a subtle warmth that beautifully complements the sweetness of the meringue and the freshness of the strawberries.
When preparing the strawberries, thin slices are key. They allow for easier rolling and distribute the fruity flavor evenly throughout each bite. Avoid overlapping them too much when spreading them on the cream. Finally, for an impeccable presentation, I always trim a small slice from both ends of the roulade before transferring it to a serving platter. This creates neat, clean edges that enhance its visual appeal.
Essential Tips for Meringue Mastery: Achieving a Perfect Roulade
As with most meringue-based desserts, following some fundamental rules will lead to the best results. Don’t be discouraged if your first attempt isn’t “magazine perfect” – my family raved about both my initial trials! The meringue can be a little sticky and transferring it to a serving dish might require a gentle touch. But remember, once sliced and plated, any minor imperfections are easily forgiven when faced with its incredible taste.
- Pro-Tip: Room Temperature Egg Whites are Key: Always allow your egg whites to sit out at room temperature for at least 30 minutes before beating. Cold egg whites are tighter and less elastic, making it harder for them to whip up into the voluminous, stable peaks needed for a perfect meringue. Room temperature whites incorporate air more efficiently, resulting in a fluffier, more stable meringue.
- Opt for Superfine Sugar: Using superfine sugar is highly recommended as it dissolves more easily and quickly into the egg whites. This prevents a gritty texture and ensures a smooth, glossy meringue. If you only have regular granulated sugar, simply give it a quick pulse in your mini food processor to achieve a finer consistency.
- Add Sugar Gradually: Patience is a virtue when adding sugar to beaten egg whites. Incorporate the sugar slowly, a tablespoon at a time, allowing each addition to fully dissolve before adding more. This gradual process creates a strong, stable meringue that holds its shape and prevents weeping.
- Pro-Tip: Impeccably Clean Equipment: This is non-negotiable for meringue success. Ensure your mixing bowl (preferably glass or metal) and beaters are scrupulously clean and completely free of any grease or fat. Even a tiny trace of fat can prevent egg whites from whipping properly, leaving you with a flat, deflated meringue instead of a fluffy, white, and glossy masterpiece. Similarly, be careful not to get any egg yolk into the whites.
- Embrace Fresh Eggs: While older eggs might sometimes be recommended for baking due to thinner whites, for delicate desserts like meringue, using the freshest eggs available is paramount. Older eggs can sometimes develop a more pronounced “eggy” or sulfuric flavor, which is not optimal for the subtle taste profile of this elegant dessert.
- Conceal with Powdered Sugar: A generous dusting of powdered sugar over the finished roulade is a fantastic trick. It not only adds a lovely aesthetic touch but also cleverly camouflages any minor cracks or imperfections that might occur during the rolling process.
- Two Spatulas for Transfer: When moving your delicate roulade to a serving platter, use two long spatulas or a large, flat serving tool to provide even support. This helps prevent the roulade from breaking or losing its shape.
Serving and Storing Your Meringue Masterpiece
Once assembled and chilled, your Strawberry Meringue Roulade is ready to dazzle. For the best texture and flavor, serve it chilled. The chilling time allows the cream filling to set and the flavors to meld beautifully. When slicing, use a sharp, thin knife for clean cuts. A serrated knife can also work well, especially for the meringue’s slightly crisp exterior.
This dessert is at its prime within the first 24 hours. While it can be stored in an airtight container in the refrigerator for up to two days, the meringue may soften slightly over time. For optimal freshness and texture, it’s best enjoyed soon after preparation. You can prepare the meringue base a day in advance and store it flat, covered, then fill and roll it closer to serving time.
Beyond Strawberries: Delightful Variations to Explore
While strawberries are a classic and beloved choice for this roulade, don’t hesitate to get creative with other fillings! Consider fresh raspberries or a medley of summer berries for a different tart-sweet profile. Peaches or nectarines, thinly sliced and perhaps lightly macerated with a touch of sugar, would also be magnificent. For a tropical twist, mango or passion fruit curd could be incorporated into the cream. You could also add a layer of lemon zest to the cream for brightness, or a sprinkle of finely chopped pistachios for texture and color. A drizzle of melted chocolate or a dusting of cocoa powder before serving would satisfy chocolate lovers, turning this into a truly versatile dessert.
More Luscious Desserts You’ll Adore:
- Irresistible Strawberry Cheesecake Bars from That Skinny Chick Can Bake
- Dreamy Strawberry Dream Dessert from Amanda’s Cookin’
- Classic Strawberry Shortcakes Franco-American Style from That Skinny Chick Can Bake
- Over 30 Mouthwatering Strawberry Desserts from Cupcakes and Kale Chips
- Elegant Strawberry Topped Chocolate Pavlova from That Skinny Chick Can Bake
- Refreshing Easy Strawberry Sorbet from Saving Room for Dessert
- Scrumptious Berry Mascarpone Roulade from That Skinny Chick Can Bake
- Explore more of the Best Cake Recipes
Embrace the challenge and joy of creating this Strawberry Filled Meringue Roulade. It’s a dessert that not only tastes incredible but also looks like a work of art, promising to be the highlight of any meal. Happy baking!
Strawberry Filled Meringue Roulade
Cook Time: 16 minutes
Total Time: 46 minutes
Yield: 10 servings
This Strawberry Filled Meringue Roulade starts with a dreamy, melt-in-your-mouth meringue rolled around whipped cream and berries. An incredibly light and luscious dessert!
Ingredients
For the Meringue:
- 4 egg whites, at room temperature
- 1 cup superfine sugar
- 1 teaspoon vanilla extract
For the Filling:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tablespoon Grand Marnier, optional (or other orange liqueur)
- 1 teaspoon vanilla extract
- 8 ounces fresh strawberries, hulled and sliced thin
- Powdered sugar, for garnishing
Instructions
- Line a 10 x 15 inch rimmed baking sheet with parchment paper. Preheat oven to 400 degrees F (200 degrees C).
- In a clean mixing bowl, beat egg whites on medium speed until soft peaks form. Increase the speed to medium-high and slowly add the superfine sugar, about 2-3 minutes, until it’s fully dissolved and the meringue is glossy and stiff. Gently mix in the vanilla extract.
- Evenly spread the meringue mixture onto the prepared baking sheet with an offset spatula, smoothing the top.
- Bake for 8 minutes, then reduce oven temperature to 325 degrees F (160 degrees C) and continue baking for another 8 minutes.
- Carefully invert the warm meringue onto a clean tea towel. Gently peel off the parchment paper. Let it cool for 15-20 minutes. Carefully flip the meringue again so that the lightly browned top side is facing up (still on the tea towel).
- While the meringue cools, prepare the filling. In a separate bowl, whip the heavy cream with powdered sugar, Grand Marnier (if using), and vanilla extract until soft peaks form.
- Spread the whipped cream evenly over the cooled meringue, leaving a 1½ inch border along the long side nearest you. Arrange a single layer of thinly sliced strawberries over the cream.
- Using the tea towel to assist, start rolling the meringue from the long side closest to you towards the long side away from you. Roll gently but firmly to create a tight spiral.
- Carefully transfer the rolled meringue roulade to a serving platter. For a cleaner presentation, trim off the ends if desired.
- Chill the Strawberry Meringue Roulade for at least an hour before serving to allow the filling to set. Just before serving, dust generously with powdered sugar and garnish with additional fresh berries.
Notes
Adapted from Thibeault’s Table and Fine Cooking recipes.
Nutrition Information:
Yield: 10 servings | Serving Size: 1 slice
Amount Per Serving:
- Calories: 232
- Total Fat: 9g
- Saturated Fat: 5g
- Trans Fat: 0g
- Unsaturated Fat: 3g
- Cholesterol: 27mg
- Sodium: 29mg
- Carbohydrates: 37g
- Fiber: 0g
- Sugar: 36g
- Protein: 2g
© Liz Berg
Cuisine: American | Category: Dessert