Description
Triple Berry Meringue Roulade
Ingredients
For the Roulade:
4 egg whites, room temperature
1 ¼ cups granulated sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon cream of tartar (optional, but helps with stability)
¼ cup sliced almonds
For the Filling:
1 ½ cups heavy cream
3 tablespoons granulated sugar
1 teaspoon vanilla extract
1 pint mixed berries (such as strawberries, blueberries, and raspberries)
2 tablespoons sliced almonds
Instructions
1. Preheat Oven and Prepare Pan:
Preheat the oven to 350°F (175°C).
Line a 15″x10″ jelly roll pan with parchment paper, ensuring it covers the bottom completely.
2. Make the Meringue:
In a standing mixer fitted with the whisk attachment, whip the egg whites until they are white and foamy.
Gradually add the sugar, vanilla extract, almond extract, and cream of tartar (if using). Continue to whip until stiff peaks form.
3. Bake the Meringue:
Spread the meringue evenly onto the prepared pan, smoothing it out with a spatula.
Sprinkle the top with sliced almonds.
Bake in the preheated oven for about 25 minutes, or until the meringue is golden brown and crisp.
Allow the meringue to cool completely in the pan.
4. Prepare the Filling:
While the meringue cools, whip the heavy cream and granulated sugar in a medium bowl until stiff peaks form.
Stir in the vanilla extract.
5. Assemble the Roulade:
Once the meringue is fully cooled, carefully remove it from the pan and place it upside down on a large work surface, removing the parchment paper.
Spread most of the whipped cream evenly over the meringue, leaving a small border around the edges.
Distribute half of the mixed berries over the whipped cream.
Starting from the longer side, gently roll the meringue up into a tight log, using the parchment paper to help lift and guide it if needed.
6. Decorate:
Transfer the roulade to a serving platter.
Spread the remaining whipped cream on top of the roulade.
Garnish with the remaining berries and sliced almonds.
Optionally, dust with powdered sugar for an extra touch.
Slice and serve the roulade immediately. Enjoy!
#lovealletherecipes #dessert
Step-by-Step Guide
Follow these detailed steps for a perfect roulade. First, ensure your egg whites are at true room temperature for maximum volume. When whipping the meringue, add the sugar one tablespoon at a time after soft peaks form; this creates a stable, glossy mixture. Spreading the meringue evenly is crucial—use an offset spatula to get it into the pan’s corners. After baking, the meringue must cool completely to prevent the cream from melting. For rolling, place a fresh sheet of parchment under the meringue. Use it to lift and initiate a tight first roll, then continue rolling steadily, applying gentle pressure.
Serving Suggestions
Serve slices of this elegant dessert on individual plates with a drizzle of raspberry coulis or a light dusting of powdered sugar. For a dinner party, pair each slice with a small scoop of vanilla bean ice cream or a dollop of lemon curd to complement the berries. Fresh mint leaves make a beautiful and fragrant garnish. This roulade is perfect for spring and summer celebrations, brunches, or as a stunning finale to a festive meal.
How-to Summary
To create a Triple Berry Meringue Roulade: Whip room-temperature egg whites with sugar and extracts into stiff peaks, bake on a parchment-lined sheet until golden, and cool completely. Whip cream with sugar and vanilla. Assemble by spreading cream and berries over the cooled meringue, then roll tightly from the long side using the parchment as a guide. Decorate with remaining cream, berries, and almonds.
Frequently Asked Questions
Can I make the meringue ahead of time? The baked meringue sheet can be made a day ahead. Cool completely, then wrap tightly in plastic wrap and store at room temperature in a dry place. Assemble just before serving.
My meringue cracked while rolling. What went wrong? Cracking is common if the meringue is overbaked and too dry, or if it’s rolled too tightly before adding the filling. Ensure you bake only until just golden and pliable, and roll with a confident but gentle hand.
Can I use frozen berries? It’s not recommended for the filling, as they release too much water and will make the roulade soggy. Thaw and thoroughly drain frozen berries if using for garnish only.
How do I store leftovers? Store covered loosely in the refrigerator for up to 1 day. The meringue will soften but will still be delicious.
What can I use instead of cream of tartar? You can substitute an equal amount of white vinegar or lemon juice, or simply omit it. It stabilizes the egg whites but is not strictly necessary if they are at room temperature.
Common Mistakes to Avoid
- Using cold egg whites, which won’t whip to their full volume.
- Adding all the sugar at once to the egg whites, which can deflate the meringue.
- Overbaking the meringue, resulting in a brittle sheet that cracks easily.
- Attempting to roll the meringue while it is still even slightly warm.
- Overfilling the roulade, which causes the filling to spill out when rolling.
Conclusion
This Triple Berry Meringue Roulade is a show-stopping dessert that masterfully balances crisp, chewy meringue with lush whipped cream and vibrant berries. While it requires attention to detail—particularly with the meringue and rolling technique—the impressive result is well worth the effort. By following the step-by-step guide and avoiding common pitfalls, you can confidently create this elegant treat that is as delightful to eat as it is beautiful to present. It’s a perfect recipe to showcase seasonal fruits and impress your guests.