Meringue Roulade with Whipped Cream and Strawberries

Ingredients

• 5 egg whites (separated from the yolks)
• 220 g sugar
• salt (a pinch)
• 1 tsp lemon juice
• 1 tbsp cornstarch (level)
• 100 g powdered sugar (for the cream)
• 250 ml 30–33% heavy cream (for the cream)
• 150 g cream cheese (for the cream)
• strawberries (for the filling; can be replaced with any fruit or berries)

Steps

1. 1

   Separate the egg whites from the yolks. Place the egg whites in a large, clean bowl.

2. 2

   Add the sugar, a pinch of salt, and lemon juice to the egg whites.

3. 3

   Beat with a mixer at maximum speed for 10 minutes, until the mixture becomes fluffy.

4. 4

   Add the cornstarch and beat for a few more seconds so that it is fully incorporated into the meringue mixture.

5. 5

   If desired, transfer the meringue mixture to a piping bag. Spread it onto parchment paper and smooth it out.

6. 6

   Bake at 150°C for 20–25 minutes. Check for doneness by the surface: the meringue should crackle when touched.

7. 7

   Leave the meringue layer to cool.

8. 8

   For the cream, combine the powdered sugar, heavy cream, and cream cheese.

9. 9

   Beat the mixture with a mixer until smooth and creamy.

10. 10

    Spread the cream over the cooled meringue layer.

11. 11

    Arrange the strawberries in the center. If desired, use other fruit or berries.

12. 12

    Roll up the roulade and decorate it.

13. 13

    Serve the finished roulade.

Notes

The source does not specify the exact cooling time or the method for rolling the roulade; cool the meringue layer until the cream can be spread over it without running.

Nutrition per serving

• dessert
• baking
• meringue
• roulade
• with strawberries
• European cuisine
• festive dessert