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
