Enjoy making this delicious Whipping It Up! Meringue Roulade is a dessert everyone will enjoy! It’s so light and fresh, definitely a crowd pleaser!

What is a Meringue Roulade?

This show-stopping dessert features a light-as-air meringue and a delicious flavoured whipped cream filling, plus any berries or fruits you might want to add.

Take a look at our range of Whipping It Up! multi-mix and Natural Flavoured Icing Sugars.

Ingredients

• 250g Whipping It Up! flavour of your choice
• 150ml tepid water

For the filling

• 300ml double cream
• 50g Natural Flavoured Icing Sugar (plus a little extra for dusting)
• fruit or berries of your choice

Method

Preheat oven to 170c or gas mark 4

1. Place 250g Whipping It Up! and 150ml water into the bowl of a stand mixer and whisk until it reaches stiff peaks. The bowl and whisk must be grease free. A wipe with lemon juice or white vinegar will remove any grease residue.
2. Line a baking tray with greaseproof paper leaving a little overhang on either side. this will help you remove the meringue from the tray.
3. Spread the meringue evenly with a palette knife. Do not worry about any lines left on the surface.
4. Bake for 15mins until golden on top, then leave to cool.
5. Whip 300ml of fresh double cream with the 50g Natural flavoured icing sugar. Be careful not to over-whip. If you do over-whip, just add another tablespoon of fresh cream to bring it back.
6. Take another piece of greaseproof paper, larger than the piece in the baking tray and dust it with more icing sugar.
7. Take your meringue out of the baking tray, lay top down onto the dusted greaseproof paper and gently peel away the greaseproof from the back.
8. Spread the whipped cream over the meringue and add any fresh fruit.
9. Now use the bottom paper to roll the roulade tightly making sure not to wrap the paper inside.
10. Slice off the ends of the roulade, these are chef’s treats!
11. Place onto a serving dish, dust with icing sugar and decorate with more fresh fruit.
12. Store either in the fridge (to be consumed within two days) or roll back into the greaseproof paper, and clingfilm well to store in the freezer.