Summer Berry Meringue Cake Roulade | Episode 113

Summer Berry Meringue Cake Roulade Recipe | How to Make Meringue

The berries are in season and to me that means SUMMER IS HERE! I wanted to share with you this gorgeous looking summer berry meringue roulade. Not only is it beautiful to look at, it tastes like heaven on a plate. Typically meringues are made to be crunchy on the outside. Honestly, I’m not a fan of it. But this meringue cake is meant to be soft and pillowy all over. It literally tastes as if a marshmallow, an angel food cake, and cotton candy got together and had a baby. To make matters even better, it is filled with a decadent mascarpone and whipped cream filling. Add your favorite berries and BAM! No joke, I drool as I write this. I gave the cake to my in laws so I don’t get fat LOL. Let’s be real, I can’t eat every dessert I make every week. I’d blow up real fast. Hope you all enjoy!

P.S. Sorry that the audio is wonk. My lavalier mic died and we used a new RODE mic attachment on the camera and it captures everryyythinggg. We have a new mic on the way!
Thank you so much for watching!
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| Ingredients |

Filling:
1 Cup Mascarpone, Softened at Room Temp
2/3 Cup Heavy Whipping Cream
¼ Cup Confectioners’ Sugar
½ Teaspoon Finely Grated Lemon Zest
1 Teaspoon Vanilla Extract

Meringue:
4 Large Egg Whites
¾ Cup Granulated Sugar
1 Teaspoon Cornstarch
1 Teaspoon White Vinegar

Berries I Used:
(Use what you like!)
1 Cup Raspberries
2 Cups Strawberries
1 Cup Blackberries

| Directions |

Filling:

In a standing mixer, beat together mascarpone, heavy cream, confectioners’ sugar, lemon zest, and vanilla until stiff peaks form. Refrigerate while you make the cake.

Meringue:

Preheat oven to 325 degrees F.

In a bowl, carefully separate the egg whites from the yolks. In a standing mixer, beat egg whites until they become frothy. Start adding sugar slowly, 1 teaspoon at a time, with the mixer running.

Continue to beat until the egg whites thicken into a rich white cream and sugar is dissolved. The egg whites should have stiff peaks. Gently fold in the cornstarch and vinegar.

Lightly grease a 15” by 10” (inch) baking sheet with olive oil and line with parchment paper.

Gently spread the meringue evenly across the pan. Bake in the center of a 325 degree F oven for 15-20 minutes, until the meringue begins to brown very slightly. Keep a close eye on it. Meringue can burn quickly!

Lay a clean baking towel down on a work surface. Cover it with parchment paper and dust with confectioners’ sugar.

Remove meringue from oven and allow to cool in the pan for 3 minutes. Then remove the meringue from the pan with the parchment paper still attached. Lay the meringue face down onto the sugar towel. Lightly press down. Allow to cool for 5 minutes, then remove the parchment paper. Allow the meringue to cool for another 5 minutes.

Assembly:

Spread mascarpone filling evenly over the meringue, leaving an inch gap along the edges. Those edges will fill in with the filling while you are rolling it due to pressure. Add layer of raspberries and strawberries.

Gently fold the end of the towel and parchment over as seen in video to roll the meringue into a roulade.

Refrigerate for at least 3 hours before serving.

Before serving, transfer roulade to a plate, dust with additional confectioners’ sugar, and top with strawberries, raspberries, and blackberries.

(**TIP: If you add the berries right away, the sugar on the roulade will cause the berries to release their juice. So if you are wanting a picture perfect roulade, add the berries right before serving it!**)