Meringue Roulade with Strawberry Cream – Valentine’s Day Dessert

The Great British Bake Off Bakealong hosted by Little House Big Alaska put up a real challenge this week – a meringue roulade. I had never made a roulade of any kind let alone one with meringue. Meringue and I don’t get along so this was going to be fun? I used a recipe from Mary Berry and adapted it to suit my desire for a strawberry filling. It also didn’t roulade so much but it tasted good. Just imagine serving this for your Valentine’s Day dessert – wouldn’t that be fun?

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Meringue Roulade with Strawberry Cream

Serves 8

• 5 large egg whites
• 1 1/4 cups granulated sugar
• 3 TBS shelled pistachio nuts, finely chopped
• confectioner’s sugar for dusting
• 1 1/4 cup heavy cream
• 1/2 cup strawberry jam

• Preheat the oven to 400F. Line a 9x13in baking sheet (jelly roll pan) with parchment paper. Grease.

• In a stand mixer with the whisk attached, whip the egg whites until foamy. Gradually add the sugar, a teaspoon at a time, and still on high speed, whisking well between each addition. Whisk until very, very stiff and glossy and all the sugar has been added.

• Spread the meringue mixture into the prepared baking sheet, sprinkle with the finely chopped pistachios. Bake for about 8 minutes until very golden-brown. Lower the oven to 320F  and bake for 15 minutes more until firm to the touch.

• Remove and turn upside down on a piece of parchment paper. Carefully peel the baking paper from the base of the meringue and leave it to cool for about 10 minutes.

• Whip the heavy cream to soft peaks. Carefully fold in the strawberry jam. Don’t over mix as you want streaks of jam.

•  Spread the strawberry cream over the cooled meringue. Carefully roll from the long side. The meringue will be a little crumbly. Just be careful as you roll. Plate with the fold on the bottom

• To serve, dust with confectioner’s sugar

How Was the Meringue Roulade with Strawberry Cream?

I will first state that I am not a big fan of meringue BUT I found this to be pretty tasty. The strawberry cream cut the sweetness of the surrounding meringue. The pistachios are quite needed to add first crunch and second a bit of depth of flavor.

I might just try it again to see if I can actually get it to roll. Before I do, though, I am going to purchase a proper jelly roll pan. I think I was thwarted a bit by having to use a very old, very inexpensive cookie sheet. My meringue stuck to it and I had a hard time getting it off the sheet so that was a problem. I also think it was a little small but it was all I had even close to the size in the recipe. My other baking sheets were almost twice the size.

I know – excuses, excuses. heh

All in all it did taste good so….I sent half of it home with some friends and they enjoyed it so that has to count for something, right? I also think this would make a delightful Valentine’s Day dessert. You can exchange the strawberry jam for any flavor that strikes your fancy.

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Meringue Roulade with Strawberry Cream

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While I did not achieve a true roulade when I made this, it was quite tasty. And truly, taste IS what matters, right?

• Author: Adapted from a recipe by Mary Berry
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 8 1x
• Category: Dessert
• Method: baking
• Cuisine: British

Ingredients

Scale 1x2x3x

• 5 large egg whites
• 1 1/4 cups granulated sugar
• 3 TBS shelled pistachio nuts, finely chopped
• confectioner’s sugar for dusting
• 1 1/4 cup heavy cream
• 1/2 cup strawberry jam

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Instructions

1. Preheat the oven to 400F. Line a 9x13in baking sheet with parchment paper. Grease.

2. In a stand mixer with the whisk attached, whip the egg whites until foamy. Gradually add the sugar, a teaspoon at a time, and still on high speed, whisking well between each addition. Whisk until very, very stiff and glossy and all the sugar has been added.

3. Spread the meringue mixture into the prepared baking sheet, sprinkle with the finely chopped pistachios. Bake for about 8 minutes until very golden-brown. Lower the oven to 320F  and bake for 15 minutes more until firm to the touch. Remove and turn upside down on a piece of parchment paper. Carefully peel the baking paper from the base of the meringue and leave it to cool for about 10 minutes.

4. Whip the heavy cream to soft peaks. Carefully fold in the strawberry jam. Don’t over mix as you want streaks of jam.

5.  Spread the strawberry cream over the cooled meringue. Carefully roll from the long side. The meringue will be a little crumbly. Just be careful as you roll. Plate with the fold on the bottom

6. To serve, dust with confectioner’s sugar

Notes

When I went to roll mine it more folded than rolled. I just went with it.

This cut like a dream.

Store in the refrigerator.

Keywords: meringue, roulade, meringue roulade, cold dessert, strawberry cream