Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Berry Meringue Roulade with Mascarpone Cream and Fresh Berries Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 29 reviews

  • Author: Mary & Susan
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This Meringue Roulade is a light and airy dessert featuring a crisp, baked meringue roll filled with luscious mascarpone whipped cream and fresh berries. A homemade tangy berry sauce adds a flavorful burst, while sliced almonds add a delicate crunch. Perfect for special occasions or elegant gatherings, this roulade boasts a rustic charm with a sweet and creamy filling.

Ingredients

Meringue

  • 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

Berry Sauce

  • 1 1/2 cups fresh or frozen berries (225g), divided
  • 1 tablespoon lemon juice (15ml)
  • 2 tablespoons granulated sugar (25g)

Mascarpone Whipped Cream

  • 2 cups heavy whipping cream (480ml)
  • 1/3 cup powdered sugar (40g)
  • 1 teaspoon vanilla extract (5ml)
  • ½ cup mascarpone cheese, room temperature (120g)

Garnish

  • Fresh berries
  • Mint leaves
  • Edible flowers

Instructions

  1. Make Berry Sauce: In a saucepan, combine 1 cup of berries, lemon juice, and granulated sugar. Bring to a low boil and cook for 5-6 minutes until the mixture thickens into a syrup-like consistency. Stir in the remaining ½ cup berries, remove from heat, and allow the sauce to cool completely before using. The sauce can be made ahead and stored in the refrigerator.
  2. Separate Eggs: Use cold eggs to separate yolks from whites, ensuring no yolk contaminates the whites for proper whipping. Set the egg whites aside to reach room temperature, about 15 minutes, which helps achieve a fluffier meringue.
  3. Prepare Pan: Preheat your oven to 320°F (160°C). Line an 18×13 inch baking sheet with parchment paper. To help the parchment stay in place, use a small dab of meringue as ‘glue’ to stick the paper to the pan.
  4. Beat Egg Whites: In a clean, dry mixing bowl, combine the egg whites and cream of tartar. Using a hand or stand mixer with a whisk attachment, beat on high speed for 1-2 minutes until soft peaks form. Gradually add the granulated sugar in small increments while continuously mixing over about 5 minutes. Continue whipping until the whites become glossy and hold stiff peaks, about 1 to 4 more minutes. Avoid over-beating.
  5. Add Cornstarch and Vanilla: Gently fold in the cornstarch and vanilla extract using a rubber spatula without deflating the meringue.
  6. Bake: Spread the meringue evenly over the lined baking sheet. Sprinkle sliced almonds on top if desired. Bake at 320°F (160°C) for 25 minutes until firm.
  7. Let Cool and Flip: Remove the meringue from the oven and let it cool for a few minutes. Sprinkle powdered sugar on top, then cover with a clean piece of parchment paper. Carefully flip the pan over to release the meringue onto the clean parchment. Peel off the original baking parchment. Allow the meringue to cool completely.
  8. Prepare Mascarpone Whipped Cream: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until fluffy. Gently fold in the mascarpone cheese until well combined.
  9. Assemble: Spread a bit more than half of the mascarpone whipped cream evenly over the cooled meringue. Spoon the cooled berry sauce evenly on top of the cream layer.
  10. Roll: Starting at the short end, carefully roll the meringue into a log shape, using the parchment paper to help guide and support the roll. Don’t worry about cracks or crumbles; a rustic look is normal.
  11. Garnish and Chill: Place the roulade seam side down on a serving tray. Decorate with the remaining whipped cream using a spoon or piping bag. Top with fresh berries, mint leaves, and edible flowers. Refrigerate for at least 30 minutes if possible before slicing. Serve immediately or store leftovers refrigerated up to one day.

Notes

  • The berry sauce can be made up to several days in advance and refrigerated.
  • Ensure no egg yolk contaminates the egg whites for successful meringue.
  • Room temperature egg whites whip better and create a fluffier meringue than cold ones.
  • Be gentle when folding in cornstarch and vanilla to maintain airiness.
  • Use parchment paper to help flip and roll the meringue without sticking or breaking.
  • Leftover roulade keeps best when refrigerated and consumed within 24 hours.
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western

Find it online: https://mysimpledish.com/berry-meringue-roulade-with-mascarpone-cream-and-fresh-berries-recipe/