Mary Berry’s Strawberry Meringue Roulade is a stunning, summery dessert that pairs a delicate, melt-in-the-mouth meringue with lush, fresh fruit and cream. Ideally the meringue should be baked until the exterior is crisp and the interior remains soft to ensure the roulade holds its shape without shattering completely when rolled.
Mary Berry Strawberry 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
- 250g fresh strawberries, hulled and sliced
- Optional: 1 tsp vanilla extract or 1 tbsp icing sugar (to sweeten the cream)
How To Make Mary Berry Strawberry 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 stands slightly above the edges of the tin.
- Whisk the Whites: In a large, perfectly 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 sliding.
- Incorporate Sugar: Add the caster sugar one tablespoon at a time while continuing to whisk on high speed. The mixture is ready when it is thick, glossy, and very stiff.
- Bake: Spread the meringue mixture evenly into the prepared tin. Sprinkle the flaked almonds over the top. Bake for 8 minutes, then reduce the oven temperature to 160°C (140°C fan/Gas 3) and bake for a further 15 minutes until golden brown and firm to the touch.
- The Turn Out: Remove the meringue from the oven. Place a sheet of non-stick baking parchment on the work surface and dust it generously with icing sugar. Turn the meringue out onto the paper, almond-side down, and peel off the original lining paper. Let it cool for 10–15 minutes.
- Whip the Cream: In a chilled bowl, whisk the double cream (along with vanilla or sugar if using) until it just holds soft peaks. Do not over-whip, as it will continue to firm up as you spread it.
- Assemble: Spread the whipped cream over the cooled meringue, leaving a 2 cm border at the edges. Scatter the sliced strawberries evenly over the cream.
- The Roll: Using the parchment paper to support you, roll the meringue up tightly from one of the shorter ends into a log shape. Don’t worry if the surface cracks; this is the characteristic look of a Mary Berry roulade.
- Serve: Carefully transfer to a long serving plate. Dust with a little more icing sugar and serve immediately.
Recipe Tips
- Strawberry Moisture: Ensure your strawberries are washed and patted completely dry before slicing. Excess juice can make the cream watery and cause the meringue to dissolve prematurely.
- Grease-Free Equipment: Before starting, wipe your whisk and bowl with a little lemon juice on a paper towel. This removes any microscopic traces of fat that might prevent the egg whites from whisking properly.
- Rolling Technique: Use the paper to guide the roll rather than your hands. The “tuck and roll” motion using the parchment ensures a tighter, more professional-looking log.
- Almond Toasting: The almonds toast during the first 8 minutes of high-heat baking. If you find they are browning too fast, tent the tin loosely with foil during the second stage of baking.
What To Serve With Mary Berry Strawberry Meringue Roulade
Meringue roulade pairings are elegant additions frequently served during traditional British afternoon tea or summer garden parties. Ideally the strawberries should be sliced uniformly and patted dry to prevent their juices from bleeding into the pristine white whipped cream.
- A hot cup of Earl Grey tea or a glass of chilled Elderflower pressé
- A small bowl of extra fresh berries on the side
- A drizzle of strawberry coulis or a few fresh mint leaves for garnish
- A glass of chilled Prosecco or a sweet dessert wine
How To Store Mary Berry Strawberry Meringue Roulade
- Refrigerate: This dessert is best eaten within 2–4 hours of assembly to enjoy the contrast of textures. It can be stored in the fridge for up to 24 hours, but the meringue will soften and become “weepy” over time.
- Reheat: This is a cold dessert and should never be reheated.
- Freeze: This recipe is not suitable for freezing as the fresh strawberries will turn mushy and the cream may separate upon thawing.
Mary Berry Strawberry Meringue Roulade Nutrition Facts
- Calories: 365 kcal (per serving)
- Carbohydrates: 38g
- Protein: 5g
- Fat: 22g
- Fiber: 1g
- Sugar: 36g
Nutrition information is estimated per serving based on 8 servings.
FAQs
It is not recommended for this recipe. Frozen strawberries release too much liquid as they thaw, which will ruin the whipped cream and make the meringue soggy.
This usually happens if the meringue was underbaked or if you didn’t use non-stick baking parchment. Ensure the meringue feels firm and “set” before removing it from the oven.
Yes. You can bake the meringue base, turn it onto the sugared paper, and leave it (unfilled) for up to 4 hours. Only add the cream and fruit shortly before serving.
Try More Recipes:
- Mary Berry Lemon Meringue Pie Recipe
- Mary Berry Almond Biscuits Recipe
- Mary Berry Lemon Cheesecake Recipe
Mary Berry Strawberry Meringue Roulade Recipe
Description
A classic, airy meringue roll topped with toasted almonds and filled with fresh strawberries 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 10–15 minutes.
- Whip double cream and spread over the meringue followed by sliced strawberries.
- Roll tightly from the short end using the paper for support.
- Dust with icing sugar and serve chilled.
Notes
- This is the authentic recipe as featured in Mary Berry’s “Absolute Favourites.”
- For a twist, you can add a few raspberries or a little passionfruit pulp to the filling.
- Ensure the eggs are at room temperature for the maximum meringue volume.
