NEWS Meringue Roulade

Kay Ager's Meringue Roulade

Serves 6-8


  • 4 egg whites
  • 8oz (0.22g) caster sugar
  • Whipped cream
  • Strawberries, raspberries or any fruit of your choice
  • Mint leaves for garnish
  • 12 x 8" Swiss roll tin.


Preheat your oven to 180°C or 160°C if using a fan oven.
  1. Line the Swiss roll tin with tin foil and brush lightly with a non-flavoured oil.
  2. Beat the egg whites a little and then add the sugar and whisk until mixture holds a stiff peak.
  3. Spread the meringue gently over the tin with a palette knife, it should be thick and quite bouncy.
  4. Bake in the preheated oven for 20-25 minutes.
  5. Put a sheet of tin foil on the work surface and turn the roulade on to it.
  6. Remove the base foil and allow to cool.
  7. To assemble: Spread whipped cream over the roulade, reserving some to pipe on top. Cover with a layer of fruit and carefully roll like a Swiss roll.
  8. Transfer carefully on to a serving dish.
  9. Pipe some rosettes of cream on to the top and garnish with fruit and mint leaves.
  10. Dredge with icing sugar.