Triple Berry Meringue Roulade

Cakes & Cupcakes
June 24, 2017
Cakes & Cupcakes
June 24, 2017

Triple Berry Meringue Roulade

Is it just me or are all July 4th themed foods delicious? Somehow the combination of red, white, and blue

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Triple Berry Meringue Roulade

A Triple Berry Meringue Roulade perfect for summer nights. Easy to make and a total crowd-pleaser!

Is it just me or are all July 4th themed foods delicious? Somehow the combination of red, white, and blue ingredients make for the best desserts.

This July 4th, I’m celebrating with a Triple Berry Meringue Roulade. It’s, like, the prettiest thing ever. And just look at those colors! 

A Triple Berry Meringue Roulade perfect for summer nights. Easy to make and a total crowd-pleaser!

Of course you could really make this meringue roulade any day. It’s so easy to put together, and looks like a bajillion bucks. Plus, who doesn’t like berries and cream?

A Triple Berry Meringue Roulade perfect for summer nights. Easy to make and a total crowd-pleaser!

A Triple Berry Meringue Roulade perfect for summer nights. Easy to make and a total crowd-pleaser!

Keeping today’s post short and sweet. Hope you all are having a fantastic weekend! XO.

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Triple Berry Meringue Roulade

5 from 3 reviews
Scale:

Ingredients

for the roulade

  • 4 egg whites, room temperature
  • 1 1/4 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 teaspoon cream of tartar (optional, but helps with stability)
  • 1/4 cup sliced almonds

for the filling

  • 1 1/2 cups heavy cream
  • 3 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1 pint mixed berries
  • 2 tablespoons sliced almonds

Instructions

  1. Preheat oven to 350°F. Line a 15″x10″ jelly roll pan with parchment paper and set aside.
  2. In a standing mixer, whip egg whites until white and foamy. While the mixer is running, add in sugar, both extracts, and cream of tartar. Continue to whip until stiff peaks form.
  3. Spread meringue into prepared pan and sprinkle with sliced almonds. Bake for 25 minutes, then allow to cool completely in the pan.
  4. Once meringue is fully cooled, remove it from the pan and place upside down on a large work surface. Whip the heavy cream and sugar, then spread almost all of it over the meringue. Top with half of the berries, then roll it up from the longer side.
  5. Spread the remaining whipped cream on the top of the roulade, then top with remaining berries. Finish with a sprinkle of sliced almonds and powdered sugar.

 

— STILL HUNGRY? —

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  1. Hi, thanks for such a beautiful recipe. Just two things I wanted to double-check.
    1. All other swiss roll type recipes recommend pre-rolling while letting it cool, is that not necessary?
    2. If I roll it up from the long side as instructed, does that mean that I will end up with a 15″ long roll or did you mean roll it up from the short side?

    • Hi Caleb! Thank you for your sweet comment. You can absolutely pre-roll (it won’t hurt) but we didn’t find we needed to! Exactly! Roll it from the long side so you get a nice long roll!

  2. Made this for the 4th of July and it was delicious! we loved the crispy sweetness of the meringue combined with the lightness of the heavy cream. I added vanilla bean paste instead of vanilla extract to up the vanilla flavor. For the fruit, I used blueberries and strawberries. Thanks for the recipe! I will definitely be making this again.