Meringue Roulade
Apr 11, 2026 11:51 AM
Light as air, delicately crisp on the outside, and soft and marshmallowy within, this homemade meringue roulade is a show-stopping dessert worthy of a special occasion. It’s naturally gluten free, endlessly customizable, and tastes even better than it looks.
Think of this meringue roulade as pavlova‘s soft, flexible cousin—the kind you can roll up with clouds of cream filling, tangy lemon curd, or your favorite jam. The texture is what makes this dessert unforgettable: delicately crisp on the outside, soft and marshmallowy inside, and melt-in-your-mouth creamy.
I’ll walk you through every step, including all my best tips for preventing cracks and getting that beautiful swirl, so you can feel confident in giving it a try.
Ingredients:
Meringue
- 5 egg whites, at room temperature (150g)
- 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
- optional: lemon curd and/or jam
Garnishes (Optional)
- 1/2 batch homemade whipped cream
- Fresh fruit such as berries and lemon slices
- Crushed pistachios
Prep Time:
40 minutes
Cook Time:
25 minutes
Total Time:
150 minutes
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