Meringue roulades are one of my favourite desserts. Not only are they absolutely delicious and like eating a sweet yummy cloud, but they are what I like to call "messy" desserts. This means they have a naturally informal appearance, they look different every time you make them and you don't need to worry about neatness. This Blackberry Meringue Roulade is filled with whipped cream, fresh blackberries and a blackberry coulis. The meringue is really light, soft in the middle with a crunchy outside. They are great for first time meringue makers as they're easy to make, and this one is brilliant for blackberry picking season!
Ingredient Tips & Equipment Information
- Make sure your eggs are at room temperature before you start baking.
- If you don't have any lemon juice, you can replace it with 1 tsp white vinegar, 1 tsp cider vinegar, or ½ tsp cream of tartar.
- This recipe could also work with raspberries!
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Blackberry Meringue Roulade
Using an electric mixer, whisk up the egg whites until soft peaks form, this means they are soft and bubbly looking, and when you tip the bowl they don’t move. (It takes my mixer about 3 minutes on speed 6.) Then, keeping the mixer running, add the sugar one spoonful at a time. Finally, add the cornflour and lemon juice (or cider vinegar), and mix for 3-4 minutes on a high speed until smooth, thick and glossy.
Spread the meringue out onto a lined baking tray and bake for 25 minutes until risen and just starting to colour. Prepare a piece of baking paper dusted with icing sugar.
Next, spread over whipped cream, fresh blackberries and blackberry puree. Roll up the meringue and place on your serving plate, decorate and serve.
Can you make the Blackberry Meringue Roulade in advance?
The meringue can be made up to 2 days ahead. To store it, wait for it to fully cool, then roll up taking the baking paper with it (the clean baking paper dusted with icing sugar). Keep it in a airtight container in a cool place. It will not keep well in humid weather. Once you add the whipped cream and fresh fruit, the roulade needs to be stored in the fridge and be eaten within 2 days.
What can you do with the leftover egg yolks?
You can check out my post on Things To Do With Leftover Egg Yolks for recipe ideas! Or if you want to avoid any leftovers you can now buy cartons of egg whites only, which you can use for this recipe. I've used Two Chicks egg whites several times, and Happy Egg is another brand I know of.
What does roulade mean and how do you pronounce it?
Roulade means "to roll" - not very surprising really! And you pronounce it "roo-lard".
Is this recipe gluten or dairy free?
Good news for coeliacs - this recipe is gluten free! Do double check the labels though of everything you use, cornflour is gluten free but sometimes there can be a cross comtamination risk. To make it dairy free, try whipped coconut cream for the filling, or another dairy free cream option.
What size tin do you need for this recipe?
You don’t need a specific swiss roll tin to make this recipe, any baking tray with a lip will work. Aim for a tray that is around 33-35cm long and 23-25cm wide.
More tips for making the Blackberry Meringue Roulade:
- Make sure your mixing bowl is completely grease free before making your meringue, as grease will stop the egg whites from foaming. You can wipe your bowl down with lemon juice or white vinegar before you start to ensure any traces of grease is removed.
- When separating your eggs make sure not to get any egg yolk in the egg whites, as this will also stop it from foaming.
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients*
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More roulade recipes...
Blackberry Meringue Roulade
For the meringue
- 5 Egg whites
- 260 g Caster sugar
- 1 tsp Cornflour
- 1 tsp Lemon juice
For the blackberry coulis/puree
- 100 g Blackberries
- 20 g Caster sugar
- ¼ tsp Cornflour
For the filling
- 300 ml Double cream
- 1 tsp Vanilla extract
- 1 tbsp Icing sugar
- 200 g Blackberries cut in half
- 6 Blackberries
- Mint leaves optional
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, line a swiss roll tin or lipped baking tray with baking paper (grease it lightly to help it stick). The one I used was a Wilton tray that is 33.7 x 23.5 cm (13.25 x 9.25 inches)
- Add the egg whites to the bowl of your electric stand mixer, or you can put them in a mixing bowl and use a hand held electric mixer. Whisk them until they are foamy and reach soft peaks stage – when you can tip the bowl and they don’t move (this takes about 3 minutes in my mixer on speed 6)
- Keep the mixer running and add the caster sugar one spoonful at a time, then add the cornflour and lemon juice. Mix on a high speed for 3-4 minutes until thick and glossy, you want to be able to rub the meringue between your fingers and not be able to feel any sugar grains
- Spread the meringue out into the tin, and bake for 10 minutes. Then, turn the oven down to 140C Fan/160C/300F/GasMark 3 and bake for a further 15 minutes, or until risen and just starting to colour
- While it is baking you can make the blackberry coulis. Put the ingredients into a small pan, and heat on low. Mash the blackberries down and let the mixture cook for 5 minutes. Remove from the heat and push through a fine sieve to remove the seeds. Leave to cool before using
- Before you take the roulade out of the oven, prepare a sheet of baking paper dusted with icing sugar
- Remove the roulade from the oven and tip it out onto the icing sugar covered baking paper, remove the tin and the baking paper it was baked with, then leave to cool
- Whip up the double cream with the icing sugar and vanilla extract until thick, an electric mixer is best for this
- Spread most of the double cream over the roulade (save a little bit to decorate the top if you like), then add the blackberries all over and drizzle over about half of the blackberry coulis
- Roll up the roulade, don’t worry about neatness or cracks – it's normal
- Place onto a serving plate, drizzle with more coulis, dollop or pipe any remaining whipped cream down the centre, then add a few blackberries and some mint leaves if you like
- Serve immediately, or refrigerate and eat within 2 days
- You don’t need a specific swiss roll tin to make this recipe, any baking tray with a lip will work. Aim for a tray that is around 33-35cm long and 25-29cm wide.
- Make sure your mixing bowl is completely grease free before making your meringue, as grease will stop the egg whites from foaming. You can wipe your bowl down with lemon juice or white vinegar to ensure any traces of grease is removed.
- Use room temperature egg whites for the meringue.
- If you don't have any lemon juice, you can replace it with 1 tsp white vinegar or cider vinegar, or ½ tsp cream of tartar.