Meringue Roulade with Cream
Delicate, beautiful, and appetizing, perfect for tea time. Meringue roulade with cream turns out light as a cloud, with a delicate flavor. It will decorate your table on weekdays and is also perfect for a celebration. By using different berries and fruits for the filling, you will get a new version of the dessert every time.
Updated : 20 March, 2026
Easy
More than 1 hour.
Ingredients
Meringue
4
Egg whites
180 grams
Sugar
to taste
Vanillin
Filling
150 grams
Heavy cream
200 grams
Cream cheese
50 grams
Powdered sugar
100 grams
Strawberry
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you bake a meringue roulade with cream? Prepare the necessary ingredients for the meringue. Take the eggs out of the refrigerator in advance. Warm egg whites whip better. Separate the whites from the yolks, being careful, because even a drop of yolk will keep the whites from whipping well. Instead of vanilla, you can use vanilla sugar; you will need 1 teaspoon. Vanilla is a concentrated ingredient, so only a little is needed, otherwise it will make the dessert bitter.
Step 2
Start whipping the egg whites with a mixer on low speed. Then gradually increase the speed to medium. When the whites turn into a soft foam, add the sugar in portions and add the vanilla. Whip the whites for a long time, 10-15 minutes, until the mixture becomes glossy and thick. The mixer beaters should leave clear marks, and when the bowl is turned upside down, the whites should not fall out.
Step 3
Line a baking sheet with parchment paper. It should be of good quality so the meringue does not stick to it. It is better to use parchment with a Teflon or silicone coating. Spread the whipped whites onto the paper and distribute them evenly over the whole surface. My baking sheet is 30 x 40 cm, about 12 x 16 inches. The thickness of the egg-white layer is about 1.5 cm, about 0.6 inch.
Step 4
Preheat the oven to 170°C (340°F), top-and-bottom heat. Put the baking sheet with the meringue into the oven. Bake the meringue for about 15-20 minutes. It should become cream-colored and spring back slightly when pressed. I took the meringue out after 15 minutes because I was afraid it would brown too much. It could have stayed in a little longer with the temperature lowered. My meringue turned out a little soft.
Step 5
Let the meringue cool slightly, just for about 5 minutes. Cover it on top with a sheet of parchment and turn it over.
Step 6
Carefully remove the paper on which the meringue was baked. This is where you will understand how important the quality of the paper is. Mine came off reluctantly, and the meringue tore in places. That is not a problem, because it will later be rolled up, but keep this in mind. After that, the meringue must cool completely, otherwise the cream will melt from the heat.
Step 7
While the meringue is cooling, prepare the cream. You can make the cream from cream alone, but to make it stable, it is better to add cream cheese. Instead of powdered sugar, you can confidently use sugar. And instead of strawberries, use any other berries, fruits, dried fruits, or nuts. You can even use preserves or jam. Use cream with at least 33% fat.
Step 8
In a bowl, combine the cream, cheese, and powdered sugar, then beat with a mixer until thick.
Step 9
Wash the strawberries, dry them, and remove the stems. Cut them into small pieces.
Step 10
Spread the cream evenly over the surface of the meringue. Arrange the berry pieces over it.
Step 11
Carefully, folding the meringue with the help of the paper, roll it into a roulade. Put the roulade, still in the paper, into the refrigerator for 2 hours to stabilize. Trim the uneven ends of the finished roulade and decorate it with berries, chocolate, nuts, or mint leaves if desired. Enjoy your meal!
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