Description
Triple Berry Meringue Roulade
Ingredients
For the Roulade:
4 egg whites, room temperature
1 ¼ cups granulated sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon cream of tartar (optional, but helps with stability)
¼ cup sliced almonds
For the Filling:
1 ½ cups heavy cream
3 tablespoons granulated sugar
1 teaspoon vanilla extract
1 pint mixed berries (such as strawberries, blueberries, and raspberries)
2 tablespoons sliced almonds
Instructions
1. Preheat Oven and Prepare Pan:
Preheat the oven to 350°F (175°C).
Line a 15″x10″ jelly roll pan with parchment paper, ensuring it covers the bottom completely.
2. Make the Meringue:
In a standing mixer fitted with the whisk attachment, whip the egg whites until they are white and foamy.
Gradually add the sugar, vanilla extract, almond extract, and cream of tartar (if using). Continue to whip until stiff peaks form.
3. Bake the Meringue:
Spread the meringue evenly onto the prepared pan, smoothing it out with a spatula.
Sprinkle the top with sliced almonds.
Bake in the preheated oven for about 25 minutes, or until the meringue is golden brown and crisp.
Allow the meringue to cool completely in the pan.
4. Prepare the Filling:
While the meringue cools, whip the heavy cream and granulated sugar in a medium bowl until stiff peaks form.
Stir in the vanilla extract.
5. Assemble the Roulade:
Once the meringue is fully cooled, carefully remove it from the pan and place it upside down on a large work surface, removing the parchment paper.
Spread most of the whipped cream evenly over the meringue, leaving a small border around the edges.
Distribute half of the mixed berries over the whipped cream.
Starting from the longer side, gently roll the meringue up into a tight log, using the parchment paper to help lift and guide it if needed.
6. Decorate:
Transfer the roulade to a serving platter.
Spread the remaining whipped cream on top of the roulade.
Garnish with the remaining berries and sliced almonds.
Optionally, dust with powdered sugar for an extra touch.
Slice and serve the roulade immediately. Enjoy!
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