Strawberry Meringue Roll is a kissing cousin to the beautiful pavlova desserts that I rediscovered last year. I adore the simplicity of this meringue roll. Only a few ingredients, but such an amazingly luxurious dessert!
Can you believe Strawberry Meringue Roll takes less than 30 minutes to make?
Inspired by Mary Berry
Of course, all of my meringue and pavlova desserts are inspired by the incredible Mary Berry. When you can, catch her episodes on The Great British Baking Show or even her videos on YouTube. This recipe is based off of her Lemon Meringue Roulade with Pistachios which you can find right here. Her original recipe is amazing because you use the egg yolks to make lemon curd, and the egg whites for the meringue. But I wanted a strawberry flavor so I made a simple strawberry cream filling instead of lemon curd. Not as brilliant as Mary’s version but a real time saver!
I love the strawberry cream filling which is so easy to make. Purchase an excellent quality jam to use as the flavoring for your filling. I like combining the jam with a little bit of whipped cream so that it is smooth.
Use Super Fine Caster Sugar
Make sure to find super fine caster sugar when making Strawberry Meringue Roll. Caster sugar is regular sugar but the sugar particles are smaller. Caster sugar is a finer sugar than granulated sugar, yet it is not as fine as powdered sugar. You can order it online, but occasionally I can find caster sugar in the supermarket. It’s a little expensive but worth every penny. The texture of a meringue or pavlova made with caster sugar is ultra-pillowy and marshmallow-y. I highly recommend giving it a try!
Next time I make Strawberry Meringue Roll I am going to add some chopped fresh strawberries to the filling for a tangy change. I will continue to play around with the recipe and share the variations that I create. I hope you enjoy this recipe as much as I do!
Whip egg whites until stiff peaks form Add caster sugar while beating eggs Perfect texture for meringue! Pour meringue into parchment lined pan Smooth meringue into corners Sprinkle almonds on meringue Perfectly baked! Place clean parchment on top and add cooling rack Flip pan over face down onto clean parchment Carefully remove hot pan Whip the cream Add a small amount of cream to jam for smooth mixture Add mixture to whipped cream Fold together strawberry and cream filling Add strawberry cream filling to meringue layer Use paper to help roll Finished and read for garnishing (I trimmed the outside edge for better presentation)
Strawberry Meringue Roll
- Prep Time: 5 minutes
- Cook Time: 23 minutes
- Total Time: 28 minutes
- Yield: 8 servings 1x
Ingredients
Meringue:
5 large egg whites, room temperature
10 oz. superfine caster sugar (280g)
½ cup blanched slivered almonds (50g)
Filling:
1 cup heavy cream (240ml)
1/3 cup strawberry jam (105g)
Garnishes:
Powdered sugar
Extra whipped cream
Sliced strawberries
Mint leaves
Instructions
Preheat your oven to 400°F (204°C). Line a 9″x13″ (23cm x 33cm) baking pan with parchment paper. Spray the parchment paper with non-stick cooking spray.
Add the egg whites to the bowl of an electric mixer. Using the wire whisk attachment, whip the eggs until they are very stiff yet still have a smooth texture. While the mixer continues to whip the egg whites, add the caster sugar one spoonful at a time until all the sugar is incorporated (This should take about 60-90 seconds.) Remove from the mixer.
Pour the mixture into the parchment lined pan, smoothing with a spatula so that the meringue reaches into the corners and sides of the pan. Sprinkle over the slivered almonds.
Place the pan in the preheated oven and bake for 8 minutes. After 8 minutes of baking, turn the oven down to 300°F (148°C) and allow to bake for another 15 minutes. Once the 15 minutes is complete, remove the pan from the oven.
Place a clean piece of parchment paper on top of a rectangular cooling rack. Carefully turn the pan face down on top of the clean parchment paper. Remove the pan so that the meringue is cooling face down on the clean parchment paper. Carefully remove the parchment paper liner that is now on the top of the meringue. Allow the meringue to cool for 10 minutes.
Meanwhile, make the strawberry cream filling.
In a clean electric mixer bowl and using the wire whisk attachment, whip the heavy cream until stiff peaks form. Remove the bowl from the electric mixer.
Place the strawberry jam in a separate small bowl along with 2 tbsp. (30ml) of the whipped cream. Stir until the mixture is well combined and then pour into the whipped cream. Fold gently, keeping a marbled quality with the cream and jam mixture.
Pour the marbled strawberry cream mixture onto the cooled meringue layer. On one of the long sides of the meringue layer, roll the meringue over the filling to form a roll. Make sure that the ends join underneath the roll. Use the parchment paper to help you roll the meringue tightly.
Dust with powdered sugar, and garnish with dollops of whipped cream, sliced strawberries and mint leaves.
Notes
Make sure you use an excellent quality strawberry jam for best flavor.
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