Mary Berry’s Lemon Meringue Roulade is a light, marshmallowy dessert that combines a crisp almond-topped crust with a zesty, creamy center. Ideally the meringue should be baked until just firm to the touch to ensure it remains flexible enough to roll without cracking excessively.
Mary Berry Lemon Meringue Roulade Recipe Ingredients
For the Meringue:
- 4 large egg whites
- 225g caster sugar
- 50g flaked almonds
- Icing sugar, for dusting
For the Filling:
- 300ml double cream
- 200g high-quality lemon curd (preferably homemade or Mary Berry’s own)
- Fresh raspberries (optional, for garnish)
How To Make Mary Berry Lemon Meringue Roulade Recipe
- Preheat and Prep: Preheat your oven to 200°C (180°C fan/Gas 6). Grease a 23 x 33 cm (9 x 13 in) Swiss roll tin and line it with non-stick baking parchment, ensuring the paper comes slightly above the edges of the tin.
- Whisk the Whites: In a large, clean bowl, whisk the egg whites on high speed until they form stiff peaks. You should be able to turn the bowl upside down without the whites moving.
- Add the Sugar: Continue whisking while adding the caster sugar one tablespoon at a time. The mixture should become thick, glossy, and hold its shape.
- Bake: Spread the meringue mixture evenly into the prepared tin. Sprinkle the flaked almonds over the top. Bake for 8 minutes, then lower the oven temperature to 160°C (140°C fan/Gas 3) and bake for a further 15 minutes until golden and firm to the touch.
- The Flip: Remove the meringue from the oven. Place a piece of non-stick baking parchment (larger than the tin) on the work surface and dust it with icing sugar. Turn the meringue out onto the paper, almonds facing down, and carefully peel off the lining paper. Leave to cool for about 10 minutes.
- Whip and Spread: While cooling, whisk the double cream until it just holds its shape (soft peaks). Spread the lemon curd over the cooled meringue, leaving a 2 cm border at the edges. Carefully spread the whipped cream over the top of the lemon curd.
- The Roll: Starting from one of the shorter ends, use the parchment paper to help you roll the meringue up tightly into a log shape. Don’t worry if it cracks slightly; this is part of its charm.
- Finish: Transfer to a serving plate, dust with a little more icing sugar, and garnish with fresh raspberries if desired.
Recipe Tips
- Clean Bowl Secret: Ensure your whisk and bowl are completely grease-free before starting the meringue. Even a tiny trace of fat or egg yolk will prevent the egg whites from reaching full volume.
- Don’t Over-Bake: The meringue should have a crisp exterior but remains soft and “marshmallowy” inside. If it is over-baked, it will become too brittle to roll.
- Soft Peak Cream: Be careful not to over-whip the cream. If the cream is too stiff, it will be difficult to spread and may cause the meringue to tear.
- Quality Curd: Since lemon curd is the primary flavor, use a high-quality, butter-based curd. This provides the silky mouthfeel that Mary Berry’s desserts are famous for.
What To Serve With Mary Berry Lemon Meringue Roulade
Roulade accompaniments are delicate additions frequently served at summer garden parties or festive luncheons. Ideally the berries should be chilled and tossed in a tiny amount of sugar to provide a bright, acidic contrast to the rich cream and lemon curd.
- A handful of fresh, tart raspberries or blueberries
- A sprig of fresh mint for garnish
- A chilled glass of dessert wine or elderflower pressé
- Mary Berry Salmon and Prawn Filo Purses as a preceding course
How To Store Mary Berry Lemon Meringue Roulade
- Refrigerate: This roulade is best eaten on the day of making to maintain the contrast between the crisp crust and soft center. However, it can be stored in the fridge for up to 24 hours.
- Reheat: This dessert is served cold and should not be reheated.
- Freeze: This recipe is not suitable for freezing, as the meringue will become chewy and the cream may weep upon thawing.
Mary Berry Lemon Meringue Roulade Nutrition Facts
- Calories: 385 kcal (per serving)
- Carbohydrates: 42g
- Protein: 5g
- Fat: 22g
- Fiber: 1g
- Sugar: 38g
Nutrition information is estimated per serving based on 8 servings.
FAQs
A few cracks are normal and expected with a roulade. If it shatters, it likely means the meringue was over-baked or left to cool for too long before rolling.
You can bake the meringue base a few hours ahead and leave it turned out on the sugar-dusted paper. However, once filled with cream and curd, it should be served relatively soon to prevent the meringue from dissolving.
No, you must use double cream (heavy whipping cream). Single cream or light alternatives will not hold their shape and will soak into the meringue, making it soggy.
Try More Recipes:
- Mary Berry Lemon Biscuits Recipe
- Mary Berry Lemon and Blueberry Cake Recipe
- Mary Berry Lemon and Blueberry Muffins Recipe
Mary Berry Lemon Meringue Roulade Recipe
Description
A stunning, zesty dessert featuring a soft meringue roll topped with toasted almonds and filled with lemon curd and whipped cream.
Ingredients
Instructions
- Whisk egg whites to stiff peaks, then add sugar gradually until glossy.
- Spread in a lined tin, top with almonds, and bake for 8 mins at 200°C.
- Reduce oven to 160°C and bake for 15 more minutes.
- Turn out onto sugared paper and cool for 10 minutes.
- Whip double cream and spread over the meringue followed by lemon curd.
- Roll tightly from the short end using the paper for support.
- Dust with icing sugar and serve chilled.
Notes
- Use large eggs at room temperature for the best meringue volume.
- If you find the curd too sweet, stir in a teaspoon of fresh lemon juice before spreading.
- This is the original recipe as featured in “Mary Berry Cooks.”
