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
- Preheat oven to 350°F. Line a 15″x10″ jelly roll pan with parchment paper and set aside.
- 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.
- Spread meringue into prepared pan and sprinkle with sliced almonds. Bake for 25 minutes, then allow to cool completely in the pan.
- 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.
- 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.
Leave a comment and rate this recipe!
Amazing recipe! Easy to make and very light and beautiful. I made mine some hours ahead and even so the texture was great. The only note is that I burned my first batch of the merengue following the recipe (350°F for 25min). In the second batch, I followed other recipes and baked it at 320°F for around 14min. My other suggestion is to turn the merengue on a surface and peel off the paper before it cools down – it was very sticky after cooling down and made some roles in the meringue. Thankfully the holes weren’t an issue since it’s a roll, but those are things I would pay attention to next time. Great recipe!
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!
Great way to use leftover egg whites of which I have tons in the freezer. Why wait for the fourth?
Agreed! You never need a reason for dessert 🙂
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.
★★★★★
This is so pretty and festive for the 4th! There’s nothing better than berries + cream!
Thank you so much Laura!