Description
Delicate and crisp Meringue Roulade featuring a marshmallow center filled with stabilized vanilla cream cheese mousse, lemon curd, and fresh berries.
Ingredients
Meringue:
5 egg whites, at room temperature (150g) (use the yolks for lemon curd!)*
1 cup (200g) granulated sugar, + 1 Tablespoon (12g) for sprinkling
1/2 teaspoon cream of tartar
1 and 1/2 teaspoons cornstarch
1 teaspoon vanilla bean paste or pure vanilla extract
pinch of salt
confectioners’ sugar, for dusting parchment
Cream Filling:
1 cup (240g/ml) heavy cream, cold
1/3 cup (40g) confectioners’ sugar
1 teaspoon vanilla bean paste or pure vanilla extract
4 ounces (113g) full-fat block cream cheese, softened to room temperature
optional: lemon curd and/or jam
Garnishes (Optional):
1/2 batch homemade whipped cream
Fresh fruit such as berries and lemon slices
Crushed pistachios
Instructions
1. Preheat oven to 325°F (163°C), line a 10×15-inch pan with parchment, and whip egg whites, cream of tartar, and salt to soft peaks.
2. Gradually add 1 cup granulated sugar until stiff and glossy, then beat in cornstarch and vanilla on low speed.
3. Spread meringue into pan, sprinkle with 1 tbsp sugar, and bake for 20 to 22 minutes until set; cool 10 minutes.
4. Invert onto parchment dusted with confectioners’ sugar, peel off baking paper, and cool completely.
5. Beat cream cheese, powdered sugar, and vanilla until smooth, then whip in cold heavy cream until thick and spreadable.
6. Spread cream over meringue, swirl with optional lemon curd or jam, roll tightly from short end, garnish with whipped cream, berries, and pistachios, then chill.
Notes
Add sugar slowly to build stable meringue. Dust parchment generously with confectioners’ sugar to prevent sticking.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Dessert / Cake
- Method: Baking
- Cuisine: French / European
Nutrition
- Calories: 230
- Sugar: 28g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 12g
- Protein: 3g