Meringue Roulade with Raspberries & Lemon Curd

This feather light roulade is the perfect Summer dessert! Made with egg whites rather than whole eggs, it is the perfect end to an alfresco meal. While it tastes best eaten on the day it is made, it will keep for 1 – 2 days in the fridge but will lose some of that crisp freshly baked crust.

The unused egg yolks don’t need to go to waste either as if you decide to make your own homemade Lemon Curd (which I encourage you to do… see my recipe here) they will come in handy for it or you can also use them for a homemade custard which would be the best accompaniment to my homemade Rhubarb Crumble (find recipe here)

So, on to the roulade! You will need the following ingredients:

  • 5 Egg Whites
  • 200g Caster Sugar
  • 1½ teasp White Wine Vinegar
  • 1½ teasp Cornflour
  • 1 teasp Vanilla Extract
  • 400ml Double or Single Cream
  • 100g Fresh Raspberries
  • Lemon Curd (Homemade as suggested above or use a good quality bought version)


Preheat oven to 160oC. Whisk egg whites with the vanilla extract and half of the sugar until they form soft peaks. Make a paste using the vinegar and cornflour and add this to the eggs while continuing to whisk. Then add the remaining sugar gradually (again while whisking) ensuring you mix thoroughly before adding more. Line a flat Swiss roll tin (mine is 33cm x 24cm) with parchment paper and spread the meringue using a palette knife or the back of a large spoon and bake for 25 minutes or until golden brown. Remove from the oven and leaving it in the tin, place on a cooling rack until cold. Do not place in the fridge to speed up cooling or it will lose its crispiness!

To Serve:

Whip the cream. Lay another sheet of parchment paper on your counter and dust it with icing sugar. Carefully, tip the meringue face down onto the paper. Remove the tin and then carefully peel off the parchment paper. Spread over a layer of the curd and then a layer of the whipped cream. Finally, dot the raspberries over the meringue. With the longest side facing you, slowly using the paper you placed on the counter to help, start to roll the meringue away from you until it forms a roll. Gently, lift off the paper (use a palette knife to help move it if you have one) and place on your serving plate

If you are feeling extra creative, pipe some fresh cream rosettes along with length of the roulade and top with a raspberry on each one

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