Why You’ll Love This Recipe
- Light and Airy Texture: The meringue provides a soft, marshmallow-like interior with a crisp exterior, creating a delightful contrast in every bite.
- Seasonal Flavors: Utilizing fresh blackberries adds a natural tartness that complements the sweetness of the meringue and cream.
- Elegant Presentation: Despite its impressive appearance, this roulade is straightforward to prepare, making it a show-stopping dessert without the fuss.
Ingredients
- 5 large egg whites, at room temperature
- 260g caster sugar
- 1 tsp cornflour
- 1 tsp lemon juice (or white vinegar)
- 300ml double cream
- 1 tsp vanilla extract
- 1 tbsp icing sugar, plus extra for dusting
- 200g fresh blackberries, halved
- 100g blackberries (for coulis)
- 20g caster sugar (for coulis)
- ¼ tsp cornflour (for coulis)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Meringue:
- Preheat your oven to 160°C Fan/180°C/350°F/Gas Mark 4.
- Line a 33x23cm (13×9 inches) Swiss roll tin or lipped baking tray with baking paper.
- In a clean, grease-free bowl, whisk the egg whites until soft peaks form.
- Gradually add the caster sugar, one spoonful at a time, while continuing to whisk until the mixture is thick and glossy.
- Gently fold in the cornflour and lemon juice.
- Spread the meringue evenly onto the prepared baking tray.
- Bake for 25 minutes until the meringue is risen and just starting to color.
- Prepare the Blackberry Coulis:
- While the meringue is baking, combine 100g blackberries, 20g caster sugar, and ¼ tsp cornflour in a small saucepan.
- Heat on low, mashing the blackberries and cooking for about 5 minutes until thickened.
- Remove from heat and strain through a fine sieve to remove seeds.
- Allow to cool.
- Assemble the Roulade:
- Once baked, turn the meringue out onto a sheet of baking paper dusted with icing sugar.
- Carefully peel off the original baking paper and let it cool completely.
- Whip the double cream with the icing sugar and vanilla extract until soft peaks form.
- Spread the whipped cream over the cooled meringue.
- Drizzle the blackberry coulis over the cream and scatter the halved blackberries on top.
- Starting from one of the shorter edges, gently roll up the meringue into a roulade, using the baking paper to assist.
- Transfer to a serving plate, seam side down.
- Dust with icing sugar before serving.
Servings and Timing
- Servings: This recipe yields approximately 8 servings.
- Preparation Time: 45 minutes
- Cooking Time: 25 minutes
- Total Time: 1 hour 10 minutes
Variations
- Fruit Alternatives: Substitute blackberries with raspberries, strawberries, or a mix of berries for a different flavor profile.
- Flavor Enhancements: Incorporate a tablespoon of liqueur, such as cassis or Chambord, into the whipped cream for an adult twist.
- Chocolate Twist: Sift a tablespoon of cocoa powder into the meringue mixture for a chocolate-infused roulade.
Storage/Reheating
- Storage: Once assembled, store the roulade in the refrigerator and consume within 2 days.
- Make-Ahead: The meringue can be prepared up to 2 days in advance. After cooling, roll it up with baking paper and store in an airtight container at room temperature.
- Reheating: This dessert is best enjoyed cold; reheating is not recommended as it may compromise the texture.
FAQs
How can I prevent the meringue from cracking when rolling?
Rolling the meringue while it’s still slightly warm and using baking paper dusted with icing sugar can help prevent cracking.
Can I use frozen blackberries?
Yes, but ensure they are fully thawed and drained to prevent excess moisture from affecting the meringue’s texture.
Is it possible to make this roulade dairy-free?
Absolutely! Substitute the double cream with a dairy-free alternative like whipped coconut cream.
How do I know when the meringue is properly baked?
The meringue should be slightly golden and have a crisp exterior while remaining soft inside. It should also peel away easily from the baking paper.
Can I add other fruits to the filling?
Certainly! Fruits like raspberries, blueberries, or sliced strawberries work well in this roulade.
What should I do if my meringue cracks?
Minor cracks are normal and can add to the rustic charm. If it cracks significantly, use whipped cream to conceal imperfections.
Blackberry Meringue Roulade
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
Blackberry Meringue Roulade is a delightful dessert that pairs the light and airy texture of meringue with the rich creaminess of whipped cream and the tart burst of fresh blackberries. Perfect for any occasion, this elegant dessert is easy to make and irresistibly delicious. Keywords: Blackberry Meringue Roulade, meringue dessert, berry roulade recipe.
Ingredients
- Meringue:
- 5 large egg whites (room temperature)
- 260g caster sugar
- 1 tsp cornflour
- 1 tsp lemon juice (or white vinegar)
- Whipped Cream Filling:
- 300ml double cream
- 1 tsp vanilla extract
- 1 tbsp icing sugar
- Blackberry Filling and Coulis:
- 200g fresh blackberries, halved
- 100g blackberries (for coulis)
- 20g caster sugar (for coulis)
- ¼ tsp cornflour (for coulis)
- For Dusting:
- Icing sugar
Instructions
- Prepare the Meringue:
- Preheat oven to 160°C Fan/180°C/350°F/Gas Mark 4.
- Line a 33x23cm (13×9 inches) Swiss roll tin with baking paper.
- Whisk egg whites in a clean, grease-free bowl until soft peaks form.
- Gradually add caster sugar, one spoon at a time, whisking until glossy.
- Gently fold in cornflour and lemon juice.
- Spread evenly in the prepared tin and bake for 25 minutes, until risen and just starting to color.
- Prepare the Blackberry Coulis:
- In a small saucepan, combine 100g blackberries, caster sugar, and cornflour.
- Heat on low, mash blackberries, and cook for 5 minutes until thickened.
- Strain through a sieve and allow to cool.
- Assemble the Roulade:
- Turn the baked meringue onto a sugar-dusted baking paper. Peel off the lining paper and cool completely.
- Whip cream with vanilla extract and icing sugar until soft peaks form.
- Spread whipped cream over the cooled meringue.
- Drizzle coulis and scatter halved blackberries over the cream.
- Roll from the short side into a roulade, using the paper to assist.
- Place seam-side down on a plate and dust with icing sugar.
Notes
- For a dairy-free version, substitute whipped coconut cream.
- Use thawed frozen blackberries if fresh ones are unavailable, but drain them to avoid excess moisture.
- Slight cracks in the meringue add a rustic charm.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Baking
