A berry roulade is visually stunning, but simple to prepare!
This berry-studded dessert is light, airy, and impressive!
Baker Kylie Holt said it’s equal parts elegant and easy. She shared the ins and outs of a berry roulade. “It’s kind of similar to Pavlova, but it is a meringue-based dessert that is spread into a cookie sheet, baked in the oven, and spread with whipped cream,” Kylie said. “Roll it up and slice it—it’s so delicious and beautiful!” Top with chopped fresh berries, powdered sugar, and a piping of whipped cream.
Berry Meringue Roulade
INGREDIENTS
Meringue
- 1 tsp corn starch
- 1 tsp white wine vinegar
- 1 tsp vanilla extract
- 4 large egg whites
- 2/3 cup sugar (141 g)
Filling
- 1 1/4 cup heavy whipping cream
- 2 cups of fresh berries (I like to use raspberries, blackberries, blueberries, and chopped strawberries)
- powdered sugar for dusting
METHOD
- Preheat the oven to 325ºF. Line an 11″x16″ cookie sheet with parchment paper and spray with non-stick spray. Wash and prepare berries and lay out on a towel to dry.
- Mix the cornstarch, vinegar, and vanilla together in a small bowl until smooth; set aside.
- In a stand mixer, whisk the egg whites in a clean, dry bowl until foamy. Alternate adding the sugar and cornstarch paste small amounts at a time until they are completely incorporated.
- Mix on medium-high speed until stiff and glossy, approximately 4-5 minutes.
- Spoon the meringue onto the prepared cookie sheet. Smooth out the surface with a spoon or a large offset spatula.
- Bake for approximately 25 minutes, until golden colored.
- Allow meringue to cool completely in pan, then turn upside down onto a parchment paper dusted in powdered sugar and peel off the parchment paper.
- Whip the heavy whipping cream until stiff peaks form. Spread most of the whipped cream over the entire meringue, saving some to pipe on top.
- Sprinkle with the berries and roll the dessert from the short side.
- Carefully transfer the dessert to a serving plate with the seam side down. Dust generously with confectioner’s sugar. Pipe the remaining whipped cream on top in decorative swirls and add some fresh berries.
- Cut into thick slices and enjoy!
Notes
- This dessert is best eaten immediately. It will go soggy if made a day or more in advance.
- Note that the whipped cream is not sweetened. This is intentional—the sweetness of the meringue and berries go perfectly with the unsweetened cream.
Find more recipes from Kylie on Instagram, @kylieholtcake, or on her website, cakelyutah.com.
Kylie Holt is an acclaimed Sugar Artist and International Food Network Champion. Her expertise lies in crafting show-stopping wedding cakes and intricate 3-D and gravity-defying cakes. She has competed on shows like Cake Wars, Santa’s Baking Blizzard, and won The Big Bake. Kylie and her team wowed audiences on Disney’s Foodtastic with their winning mind-boggling Toy Story-themed food art. Her work has been featured in Cake Masters Magazine. She graduated from Escoffier School of Culinary Arts as a Pastry Chef in 2018, and has a passion for sharing her baking and decorating experience with others!