Meringue Roulade – Rozanne Stevens

Very Berry Meringue Roulade Created by top celebrity chef Rozanne Stevens


    Meringue Base

    • 5 egg whites
    • 250g caster sugar

    Whipped Cream Filling:

    • 500ml Avonmore Whipped Cream

    Berry Filling:

    • 1 punnet strawberries, halved
    • 1 punnet raspberries
    • 1 punnet blueberries
    • 1 punnet Cape gooseberries
    • 1 punnet blackberries
    • 1 slab white chocolate, to make chocolate curls
    • Icing sugar, to garnish


    1. Preheat the over to 150°C. Place a sheet of parchment paper on a baking tray. The paper must overhang the tray so that you can lift it out. You can stick the paper to the tray with sunflower oil. Lightly oil the top of the paper too to make it non stick.
    2. In a very clean bowl, whisk the egg whites until stiff.
    3. Gradually snow in the caster sugar and whisk. Continue whisking until the caster sugar dissolves. This is key. You can rub the mixture between your fingers, if it feels sandy, carry on whipping.
    4. Spread the meringue mixture evenly over the paper. Bake at 150°C for 25 minutes until crunchy on top. It will still be marshmallowy underneath.
    5. Lift gently using the paper and allow to cool on a wire rack.
    6. Once cool, place another piece of paper on top, grip firmly and turn over. Peel the top layer of parchment paper away.
    7. Make the chocolate curls by ‘shaving’ the smooth side of the slab of chocolate to scrape off a layer of chocolate that will curl.
    8. Lay the meringue longest side going from West to East. Make a gentle incision across 10cm from closest to you. Spread most of the Avonmore Whipped Cream over the meringue base.
    9. Scatter with strawberries, raspberries, blueberries, blackberries and gooseberries. Using the paper, lift and fold over into a log.
    10. Scatter over the rest of the berries. Garnish with the rest of the cream, a sprinkling of white chocolate curls and icing sugar.
    3.75 avg. rating (73% score) - 4 votes

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