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Summer Berry
Meringue Roulade
+ Raspberry Coulis


Serves 8 - 10 persons

For the meringue

4 egg whites

250g of caster sugare

Pinch of salt

Handful of flaked almonds

For the filling

570ml double cream

1 tablespoon of lemon curd

Pinch of salt

Summer berries - raspberries, strawberries, blueberries 

Raspberry coulis

A punnet of fresh raspberries

1 tablespoon of icing sugar

Squeeze of a lemon



Summer Berry Meringue Roulade


Preheat the oven to 180 degrees


To make the meringue, whisk the egg whites with the pinch of salt until stiff and dry.

Gradually beat in the sugar, one tablespoon at a time, until all is incorporated and thick and glossy.

Line a deep baking sheet with parchment and pour in the egg white mixture, spreading evenly.

Sprinkle with the flaked almonds.

Bake in the preheated oven for 10 minutes and then reduce the heat to 120 degrees for a further 10 minutes.

Remove from the oven and allow to cool.

Meanwhile, whip the cream to soft peaks and swirl through the lemon curd.

Once the meringue has cooled, cut some more parchment paper and lay this on a flat work surface.

Turn the meringue out on to this parchment, face down.

Spread with the cream, sprinkle over the selection of berries.

Taking the long edge, fold the parchment over all the way along to turn in the edge of the meringue.

Continue to roll until you have have your roulade .... don't be nervous, it should roll up easily.

Raspberry Coulis

Blend a punnet of fresh raspberries with a tablespoon of icing sugar and a squeeze of lemon.

Pass through a sieve to remove the pips if preferred.

Serve a slice of the roulade on a plate of coulis or drizzle the coulis over a slice of roulade....either way this makes a delicious and impressive dessert.

This is a fairly simple recipe and makes
a very impressive summer pud" ... Sarah

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