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mary berry meringue roulade

Mary Berry Meringue Roulade Recipe for a Delicious Treat

This Mary Berry meringue roulade is a light, crunchy dessert rolled up with fresh raspberries and creamy whipped filling.
Creating a Mary Berry meringue roulade at home is simpler than you might think. This recipe combines crisp meringue with creamy whipped filling and juicy raspberries for a dessert that’s both beautiful and delicious. Perfect for special occasions or weekend treats, the roulade is beginner-friendly and packed with flavor. Follow this Mary Berry meringue roulade recipe to bake a memorable dessert your family will love.
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Prep Time 20 minutes
Cook Time 45 minutes
Servings: 8
Course: Dessert
Cuisine: British
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 5 extra-large egg whites
  • 1 cup plus 6 tablespoons 275g sugar
  • ⅔ cup 55g sliced almonds
  • 1¼ cups 300ml heavy cream
  • 3 cups 350g fresh raspberries

Method
 

  1. Start by preheating your oven to 275°F (140°C). Line a large baking sheet with parchment paper and lightly sprinkle it with the sliced almonds to toast them slightly during baking.
  2. In a clean bowl, beat the egg whites with an electric mixer until soft peaks form.
  3. Gradually add the sugar, a spoonful at a time, while continuing to beat the egg whites. Keep beating until the mixture is thick, glossy, and holds stiff peaks.
  4. Gently fold in half of the toasted sliced almonds, saving the rest for topping later.
  5. Spread the meringue mixture evenly on the prepared baking sheet over the almonds. Use a spatula to smooth the surface.
  6. Bake for about 40-45 minutes until the meringue is crisp and pale golden. Remove from the oven and let it cool completely on the tray.
  7. Once cooled, carefully turn the meringue out onto a clean sheet of parchment paper. Peel off the original baking paper.
  8. Whip the heavy cream until soft peaks form. Spread the cream evenly over the meringue, leaving a small border around the edges.
  9. Scatter the fresh raspberries over the whipped cream, then carefully roll the meringue up from one short end, using the parchment paper to help guide it.
  10. Sprinkle the remaining sliced almonds on top for a nice crunch and serve immediately.

Notes

Pro Tips for Leftover Egg Yolks

If you have leftover egg yolks after making your meringue, don’t throw them away! Store them in a small container in the fridge. Pour a tablespoon of cold water over the yolks to keep them fresh, then cover the container tightly with plastic wrap. This way, you can use the yolks within a week for other recipes like custards, sauces, or baking. It’s a simple trick to reduce waste and make the most of your ingredients!