• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
    • Biscuits & Cookies
    • Bread & Scones
      • Scones
      • Savoury bread
      • Sweet bread
    • Cake
      • Loaf Cakes
      • Swiss Roll
    • Cheesecake
    • Christmas
    • Cupcakes
      • Muffins
    • Desserts
      • Donuts
      • Fudge
      • Meringue
      • Pancakes
      • Truffles
    • Easter
    • Halloween
    • Savoury
    • Sweet Tarts & Pies
    • Traybakes
      • Blondies
      • Brownies
      • Millionaire's Shortbread
      • Rocky Road
    • Valentine's Day
    • Vegan
  • Leftovers
    • Black Treacle
    • Christmas Leftovers
    • Egg Yolks
    • Jam
    • Marzipan
    • Ripe Bananas
    • Semolina
    • Stem Ginger
    • Wholemeal Flour
    • Zested Citrus Fruit
  • Conversions
  • About Me
  • Work With Me
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
The Baking Explorer
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Conversions
  • Leftover Ingredients
  • About Me
  • Work With Me
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • ×

    Nutella Meringue Roulade

    21/12/2020 by thebakingexplorer 13 Comments

    Jump to Recipe Jump to Video Print Recipe

    I love meringue roulades because they are "messy" desserts. They are meant to crack when you roll them up and look a bit dishelvelled. So you don't have to worry about it looking all neat and perfect, plus they are easy to make and so yummy! This Nutella Meringue Roulade is filled with gooey Nutella spread and whipped cream, drizzled with more yummy Nutella and decorated with Ferrero Rochers and chopped roasted hazelnuts. Meringue roulades are like eating a cloud, a delicious sweet and creamy cloud. They're so light and fluffy, and this one has the extra chocolatey taste of the Nutella too - heavenly! Roulades are great too if you've not made meringue before, because as I said earlier, there's no pressure to make it look neat and it's normal for it to crack.

    This post may contain affiliate links. I earn from qualifying purchases.

    Nutella Meringue Roulade

    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 Biscoff spread!
    • 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 Nutella 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. Then, keeping the mixer running, add the sugar one spoonful at a time. Finally, add the cornflour and lemon juice, 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.

    When the meringue is baked, tip out the roulade onto the prepared baking paper. Remove the tin and baking paper it was baked with, and leave to cool fully.

    When it's cool, melt the Nutella slightly in the microwave to make it pourable, then drizzle over the meringue. Next, spread over the whipped cream. Roll up the meringue and place on your serving plate, decorate and serve.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    Click on the image to order your copy!
    Nutella Meringue Roulade

    Can you make the Nutella 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".

    Nutella Meringue Roulade

    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. Ferrero Rocher are not gluten free, so you will need to replace them with another option - you could try Schar's Tempties. To make it dairy free, try whipped coconut cream for the filling, or another dairy free double cream option. You will also need to use a dairy free chocolate spread alternative to Nutella. Please do check the labels of everything you use to make this recipe if you are serving it to anyone with an allergy or intolerance.

    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 Nutella 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 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.
    • I chopped the Ferrero Rocher in half to decorate the roulade, but you could also put them on whole. Or you could decorate with Kinder Bueno pieces too.
    Nutella Meringue Roulade

    Troubleshooting

    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

    • Baking tray
    • Mixing bowls
    • Cooling rack
    • Kitchen scales
    • Electric hand mixer
    • Piping bags
    • Stand mixer
    • Nutella spread

    I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    Nutella Meringue Roulade

    More Nutella recipes...

    • Nutella Bueno Loaf Cake
    • Nutella Kinder Bueno Brownies
      Nutella Kinder Bueno Brownies
    • Nutella, Banana & Marshmallow Tart
      Nutella, Banana & Marshmallow Tart
    • Nutella Baked Donuts
      Nutella Baked Donuts
    • Raspberry & Nutella Bread Rolls
      Raspberry & Nutella Bread Rolls
    • Nutella Bueno Cheesecake
      Nutella Bueno Cheesecake (No Bake)
    • Nutella Cheesecake Blondies
      Nutella Cheesecake Blondies
    • Nutella Bueno Cupcakes
      Nutella Bueno Cupcakes
    • Nutella Stuffed Cookies
      Nutella Stuffed Cookies
    • Cherry & Nutella Cake
      Cherry & Nutella Chocolate Cake
    • Nutella Popcorn
      Nutella Popcorn
    • Nutella Cake
      Nutella Cake
    • Nutella Popsicles
      Nutella Popsicles
    Nutella Meringue Roulade

    Nutella Meringue Roulade

    Light and fluffy meringue roll filled with Nutella and whipped cream
    5 from 6 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: meringue
    Prep Time: 45 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 8
    Author: thebakingexplorer

    Ingredients

    For the meringue

    • 5 Egg whites
    • 260 g Caster sugar
    • 1 tsp Cornflour
    • 1 tsp Lemon juice or white vinegar

    For the filling

    • 80 g Nutella warmed
    • 300 ml Double cream
    • 1 tbsp Icing sugar
    • 1 tsp Vanilla extract

    For decoration

    • 45 g Nutella warmed
    • 25 g Chopped roasted hazelnuts
    • 5 Ferrero Rochers cut in half
    Metric - US Customary

    Instructions

    • 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
    • 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
    • Melt the Nutella for the filling by putting in the microwave for 10-20 seconds, and drizzle it over the meringue
    • 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 Nutella on the roulade (save 5-6 tbsp to decorate the top if you like), then roll up the roulade, don’t worry about neatness or cracks – it's normal
    • Place onto a serving plate, drizzle with more melted Nutella, dollop or pipe the remaining whipped cream down the centre, then add the Ferrero Rochers and chopped roasted hazelnuts
    • Serve immediately, store any leftovers in the fridge and eat within 2 days
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Video

    Notes

    • 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.
    • This recipe could also work with Biscoff spread!
    • 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.
     

    Nutrition

    Calories: 376kcal | Carbohydrates: 45g | Protein: 4g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 51mg | Sodium: 52mg | Potassium: 144mg | Fiber: 1g | Sugar: 42g | Vitamin A: 551IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg

    If you like this, check out more of my Dessert recipes!

    NB. This post is NOT sponsored by Nutella – I just love their product!

    « Passion Fruit Martini Cake
    Prosecco & Strawberry Cake »

    Reader Interactions

    Comments

    1. Mark Grzelak

      December 25, 2020 at 8:20 pm

      5 stars
      Made this for Christmas day. It was so easy to make and was SO good. Everyone loved it. Will definitely be making again.

      Reply
      • thebakingexplorer

        December 25, 2020 at 10:29 pm

        Thank you so much for letting me know Mark, I'm so pleased you all loved it!

        Reply
    2. @puneetbhachu

      December 27, 2020 at 9:38 am

      5 stars
      This dessert is so beautiful, easy to make, and utterly delicious! Thank you so much for sharing Kat because this dessert inspired our Christmas dessert! I had a third Nutella (like in the recipe above), a third Biscoff, and third Cadbury spread to make everyone in the house extremely happy (because the recipe above will most definitely put a smile on anyone's face)! Thank you again and highly recommend making this dessert, it is so amazing 🙂

      Reply
      • thebakingexplorer

        December 27, 2020 at 1:26 pm

        Thank you so much for such a lovely review!

        Reply
    3. Jacqui – Recipes Made Easy:Only Crumbs Remain

      December 27, 2020 at 5:44 pm

      5 stars
      This looks totally epic. I would love a slice of this fabulous dessert. Thank you for linking to #CookBlogShare

      Reply
    4. Cat | Curly's Cooking

      December 30, 2020 at 9:54 pm

      5 stars
      You had me at Nutella. This looks amazing, I wouldn't want to share!

      Reply
    5. Lynne

      May 30, 2022 at 7:30 pm

      5 stars
      I’ve never made a meringue roulade before making this recipe! The instructions were easy to follow and the end result tasted amazing. I will definitely be making this one again 😁

      Reply
      • thebakingexplorer

        May 31, 2022 at 2:16 pm

        I'm so happy to hear this Lynne, thank you for your feedback!

        Reply
    6. MMMeehan

      August 09, 2022 at 5:59 pm

      5 stars
      So easy, looks amazing and tastes divine! Thanks for sharing! Fab dessert for sharing with friends and family 😊

      Reply
    7. K

      April 18, 2023 at 10:48 pm

      Can I freeze this?

      Reply
      • thebakingexplorer

        April 18, 2023 at 10:53 pm

        Unfortunately I don't recommend freezing this

        Reply
    8. Esther F

      July 26, 2024 at 11:30 pm

      I had never made roulade before and tried out this recipe! Instructions were very easy to follow and it
      Turned out perfect and went down a treat, Hubby had two slices at a time 😂I’m making another for this weekend 😃 thanks for sharing! 🥰

      Reply
      • thebakingexplorer

        July 28, 2024 at 3:44 pm

        I'm so happy you all liked it Esther, thank you so much for the lovely review!

        Reply

    Leave a review & recipe rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Find a recipe

    Hi, I'm Kat! Welcome to The Baking Explorer! Here you will find my easy and delicious collection of recipes and how to guides, to satisfy all of your sweet cravings and baking queries. Everything you see is vegetarian, and there are vegan options too! Read More…

    Order my first book!

    FIND ME ON SOCIAL MEDIA

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube

    Recent Recipes

    • Dubai Chocolate & Pistachio Tart

      Dubai Chocolate & Pistachio Tart

      Jun 20, 2025
    • Chocolate Biscuits

      Chocolate Biscuits

      Jun 14, 2025
    • Funfetti Loaf Cake

      May 30, 2025
    • Lentil & Spinach Curry

      Lentil & Spinach Curry

      May 23, 2025
    • Custard Cream Cake

      Custard Cream Cake

      May 16, 2025
    • Chocolate & Pistachio Cookie Cups

      Chocolate & Pistachio Cookie Cups

      May 9, 2025

    Footer

    ↑ back to top

    Baking Heaven

    Copyright © 2012 - 2025 The Baking Explorer