Name: Berry Meringue Roulade with Mascarpone Cream and Fresh Berries Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 20 min
Cuisine: Western
Ingredients: 6 large egg whites (210ml); ¼ teaspoon cream of tartar (1g); 1 1/3 cups granulated sugar (265g); 1 teaspoon vanilla extract (5ml); 2 tablespoons cornstarch (16g); Pinch kosher salt; ½ cup sliced almonds (50g), optional; 1 1/2 cups fresh or frozen berries (225g), divided; 1 tablespoon lemon juice (15ml); 2 tablespoons granulated sugar (25g); 2 cups heavy whipping cream (480ml); 1/3 cup powdered sugar (40g); 1 teaspoon vanilla extract (5ml); ½ cup mascarpone cheese, room temperature (120g); Fresh berries; Mint leaves; Edible flowers

Jump to Recipe· 3.9 from 29 reviews

There is something truly magical about the Berry Meringue Roulade with Mascarpone Cream and Fresh Berries Recipe. This stunning dessert brings together a delicate, crisp meringue shell wrapped around a luscious mascarpone whipped cream, swirled with vibrant berry sauce and studded with fresh berries. Each bite is a delightful harmony of textures and flavors—airy meringue, creamy filling, and juicy berries—that feels both elegant and approachable, perfect for celebrations or simply indulging your sweet tooth with a dish that’s as beautiful as it is delicious.

Ingredients You’ll Need

The image shows two clear glass bowls placed on a white marbled surface. The left bowl holds a dark berry sauce with a mix of blackberries, raspberries, and blueberries, creating a deep purple and red texture with some shiny liquid spots. The right bowl is filled with thick, whipped white cream, fluffy and smooth with soft peaks and swirls visible on its surface. Both bowls are simple and clear, highlighting the contrasting colors and textures of the berry sauce and whipped cream. Photo taken with an iphone --ar 4:5 --v 7

Although this recipe might look fancy, it relies on simple, carefully chosen ingredients that each play an important role in creating its signature texture, flavor, and color. From the fluffy egg whites to the bright fresh berries, every component is essential.

6 large egg whites: These create the airy base of the meringue for that light, crisp texture.
¼ teaspoon cream of tartar: Stabilizes the egg whites so your meringue stays fluffy and sturdy.
1 1/3 cups granulated sugar: Sweetens the meringue while helping it develop its glossy peaks.
1 teaspoon vanilla extract: Adds warmth and depth of flavor to the meringue.
2 tablespoons cornstarch: Keeps the meringue tender and prevents it from weeping.
Pinch kosher salt: Balances the sweetness and enhances flavor complexity.
½ cup sliced almonds (optional): Adds a toasty crunch that complements the soft textures beautifully.
2 cups heavy whipping cream: Forms the luscious base of the mascarpone cream filling.
1/3 cup powdered sugar: Sweetens the whipped cream delicately without graininess.
1 teaspoon vanilla extract: Enhances the cream with a sweet, fragrant note.
½ cup mascarpone cheese, room temperature: Adds richness and silky texture to the whipped cream.
1 1/2 heaping cups fresh or frozen berries, divided: The star of the show, providing juicy bursts of natural sweetness and vibrant color.
1 tablespoon lemon juice: Balances the berry sauce with bright acidity.
2 tablespoons granulated sugar: Sweetens the berry sauce while thickening it slightly.
Garnish: Fresh berries, mint leaves, edible flowers: Elevate presentation with fresh, colorful touches.

How to Make Berry Meringue Roulade with Mascarpone Cream and Fresh Berries Recipe

Step 1: Make the Berry Sauce

Start by combining 1 cup of your choice of fresh or frozen berries, lemon juice, and granulated sugar in a saucepan. Bring the mixture to a gentle boil and let it cook for 5 to 6 minutes until it thickens into a beautiful syrup. Stir in the remaining ½ cup of berries for texture, then remove from heat and allow to cool completely. This vibrant sauce will infuse your roulade with a fresh, tangy sweetness that perfectly complements the creamy filling.

Step 2: Prepare the Egg Whites

Use cold eggs to separate the whites from the yolks carefully—remember, not even a drop of yolk can get in or the whites won’t whip properly! Set the egg whites aside at room temperature for about 15 minutes. This little step makes a big difference, as room temperature whites whip up to a fluffier, more voluminous meringue.

Step 3: Prep Your Baking Pan

Preheat your oven to 320°F (160°C) and line an 18×13 inch baking sheet with parchment paper. A little tip: when you spread your meringue in the next step, use a small dab of it as “glue” to help the parchment stick to the pan and prevent slipping while baking.

Step 4: Whip the Egg Whites to Perfection

Using a clean, dry bowl, whisk together the cream of tartar and egg whites. Beat them on high speed until soft peaks form, then slowly add the granulated sugar bit by bit, whisking continuously. Continue whipping until the mixture becomes glossy and holds stiff peaks—this can take several minutes, but patience here rewards you with the perfect meringue base. Stop at the glossy stiff peak stage to avoid overmixing, which can cause your meringue to collapse.

Step 5: Fold in Cornstarch and Vanilla

Gently fold the cornstarch and vanilla extract into the whipped meringue using a rubber spatula. This step ensures the delicate structure remains intact while keeping the texture delightfully soft inside, with a crisp exterior after baking.

Step 6: Bake the Meringue

Spread the meringue evenly onto your lined baking sheet, then scatter sliced almonds on top for that optional toasty crunch. Bake in the preheated oven for 25 minutes, until the meringue surface is set but still tender inside. It will smell wonderfully sweet and nutty as it bakes.

Step 7: Cool and Prepare for Rolling

Once out of the oven, let the meringue rest briefly. Sprinkle powdered sugar on top, then carefully place a clean piece of parchment over it and flip the whole thing onto your counter. Peel away the bottom parchment—the meringue should release nicely. Let it cool completely before moving on, a key step to prevent cracking during rolling.

Step 8: Make the Mascarpone Whipped Cream

Whip the heavy cream, powdered sugar, and vanilla extract until fluffy, then gently fold in the mascarpone cheese. This sings as the creamy, rich filling that contrasts so beautifully with the crunchy meringue.

Step 9: Assemble and Roll

Spread just over half the mascarpone whipped cream evenly over the cooled meringue, then smooth a generous layer of the cooled berry sauce over the cream. Starting at the short side, carefully roll your meringue into a rustic log shape, using the parchment paper to help guide it. Don’t worry if it cracks—that rustic look is part of the charm!

Step 10: Garnish and Chill

Place your roulade seam-side down on a serving dish. Decorate the top with the remaining mascarpone cream using a spoon or pastry bag, then crown it with fresh berries, mint leaves, and edible flowers for a final beautiful flourish. If you have time, refrigerate for 30 minutes for the flavors to meld, or serve immediately for a truly show-stopping dessert.

How to Serve Berry Meringue Roulade with Mascarpone Cream and Fresh Berries Recipe

The image shows a rough-textured meringue roll partially unrolled on a white marbled surface. The meringue layer is a light beige color with cracks on its surface. On top of the meringue is a thick white cream spread evenly, covered with a layer of crushed dark red and purple berries. The second shot shows a slice of the meringue roll placed on a white plate with a gold rim. The slice reveals the rolled layers: a beige cracked meringue outer layer, a thick white cream middle layer, and a swirl of dark red berry sauce inside the cream. On the side of the slice are whole fresh berries in dark purple and red colors, along with a few green leaves. Behind the plate is a white bowl filled with assorted whole fresh berries. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh mint leaves add a pop of green and refreshing aroma, while edible flowers bring a touch of whimsy and elegance. A sprinkle of extra fresh berries on top adds natural sweetness and vibrant color that tempts everyone to dive in.

Side Dishes

This roulade pairs effortlessly with a light dessert wine or a simple cup of freshly brewed tea, which balances the sweetness and refreshes the palate. You can also serve it alongside a dollop of lemon sorbet for a bright contrast.

Creative Ways to Present

Slice the roulade into generous rounds and serve each piece on individual plates decorated with drizzles of the leftover berry sauce. For a party, make mini roulades using smaller meringue sheets, perfect for handheld treats that impress without fuss.

Make Ahead and Storage

Storing Leftovers

Berry Meringue Roulade with Mascarpone Cream and Fresh Berries Recipe is best enjoyed fresh, but if you have leftovers, cover them tightly with plastic wrap and keep them in the refrigerator. Consume within one day to enjoy the freshest textures and flavors.

Freezing

Due to the delicate nature of the meringue and cream, freezing is not recommended as it can alter the texture and cause the roulade to lose its signature lightness.

Reheating

Because it’s a chilled dessert, this roulade is served cold or at room temperature. Avoid reheating as heat would soften or melt the meringue and cream, losing its delightful texture.

FAQs

Can I use frozen berries for this roulade?

Absolutely! Just make sure to thaw and drain them well to avoid extra moisture that could make the meringue soggy. Frozen berries work wonderfully in the berry sauce and for decorating.

What if my meringue cracks when rolling?

Don’t worry—that rustic, cracked appearance is completely normal and adds a homemade charm to your roulade. The filling will hide any minor imperfections, and the flavor is what counts most.

Can I make the berry sauce ahead of time?

Yes! The berry sauce can be made several days in advance and stored in the fridge. This helps with preparation and enhances flavor as it chills.

What’s the best way to separate eggs for the meringue?

Use cold eggs from the fridge and separate the whites from the yolks carefully, ensuring no yolk mixes in. Cold eggs separate more cleanly, then let the whites come to room temperature for better volume when whipped.

Is mascarpone cheese necessary for the cream?

While mascarpone adds incredible richness and silkiness, if you can’t find it, substitute with an equal amount of cream cheese softened well, though the flavor will be slightly different.

Final Thoughts

There is nothing quite like making and sharing the Berry Meringue Roulade with Mascarpone Cream and Fresh Berries Recipe. The blend of crisp, creamy, and fruity notes creates a dessert experience that always impresses and delights. Once you try it, this beautiful roulade will become one of your most treasured recipes to bring joy to any table. So gather your ingredients, roll up your sleeves, and enjoy every minute of creating this sweet masterpiece!