Summer Berry Meringue Roll

This Summer Berry Meringue Roll is one of the best summer desserts ever. It consists of a soft, light, and airy meringue filled with creamy mascarpone frosting and fresh berries, with a perfect balance between sweet and tart. As a chocolate dessert lover, this dessert surpassed my expectations as I fell in love with it from the very first bite.

Making meringue roll might seem intimidating but I must say it’s even easier and faster than making pavlova. Use any fresh berries or seasonal fruits and create each time a different and surprising dessert that everybody will love.

How to make berry meringue roll

Begin by preparing the meringue. For this, preheat your oven to  320F (160C). Grease and line a 9×13 (23x33cm) pan with parchment paper. In a large bowl, whip egg whites with salt until foamy, then add vinegar, vanilla extract, and cornstarch. Gradually add sugar and continue whipping until stiff peaks form. Spread the meringue into the prepared pan. Bake for about 20-25 minutes until slightly brown.

Dust powdered sugar on a parchment paper. Cool the meringue for 2 minutes and invert onto the dusted parchment paper. Gently peel off the lining paper. Roll the meringue and let it cool completely.

While the meringue cools, prepare the mascarpone filling.

Mix Mascarpone with powdered sugar and vanilla, then fold in chocolate. In a separate bowl, whip cream until stiff peaks form, then fold into the mascarpone mixture.

Once the meringue is cooled, spread most of the mascarpone filling over it, leaving a border. Add fresh berries and gently roll the meringue into a log. Refrigerate before serving.

To serve, dust the roll with powdered sugar, pipe remaining mascarpone cream on top, and decorate with fresh berries.

Hope you will try this out and enjoy your delicious meringue roll with mascarpone and berries!  If you do, make sure to share the photos with me on Instagram.

Fore more desserts with fresh fruits check our full collection of Fruit Desserts. For more summer treats check our full collection of Summer Recipes.

YOU MAY ALSO LIKE:
Berry Pavlova
Baked Alaska
Berry Cream Cheese Mousse Cake
Apple Meringue Cake

Summer Berry Meringue Roll

5 from 2 votes

This summer berry meringue roll is one of the best summer desserts ever. A soft, light and airy meringue filled with a creamy mascarpone frosting and fresh berries, a perfect balance between sweet and tart. This dessert surpassed my expectations as I fall in love with it from the very first bite.

Servings 8 servings

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

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Ingredients

  

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For meringue

• 4 egg whites (about 130g) , room temperature
• 1/4 tsp tsp (1g) salt
• 1 tsp (4g) cornflour
• 1 tsp (5ml) vinegar or lemon juice
• 1 tsp (5ml) vanilla extract
• 2/3 cup (135g) caster sugar
• Powdered sugar for dusting

Mascarpone Filling

• 8 oz (230g) mascarpone cheese , room temperature
• 2 tbsp (16g) powdered sugar
• 1 tsp (5g) vanilla extract
• 3/4 cup (200ml) whipping cream , chilled
• 1 oz (30g) semisweet chocolate , very small pieces
• Fresh berries of your choice

• fresh berries
• fresh mint leaves
• powdered sugar

Instructions

 

Prepare the meringue.

• Preheat oven to 320F (160C). Grease and line a 9×13 (23x33cm) pan with parchment paper. Set aside until ready to use.
• In a large bowl add whites and salt and star whipping until foamy. Add vinegar, vanilla extract and cornstarch.
• Gradually add sugar and continue whipping until stiff peaks form for about 5 minutes more.
• Spread meringue evenly into the prepared pan.
• Bake for about 20-25 minutes until slightly brown.
• Dust powdered sugar on a parchment paper.
• Cool the meringue for 2 minutes and invert onto the dusted parchment paper.
• Gently peel off the lining paper. Roll the meringue and let it cool completely.

Prepare the mascarpone filling.

• In a large bowl mix mascarpone with powdered sugar and vanilla. Incorporate chocolate and mix to combine.
• In another bowl whip cream until stiff peaks form. Gradually fold into mascarpone mixture.
• Unroll the meringue and spread most of the mascarpone filling reserving about 5-6 oz (140-170g) for later use. Leave about a ½ inch (1cm) border around the edge of the meringue.
• Spread some fresh berries of your choice and press them slightly.
• Gently roll the meringue into a log.
• Refrigerate for about 2 hours before serving.
• Before serving dust the roll with powdered sugar. Use the remaining mascarpone cream to pipe on top of the log. Decorate with fresh berries and enjoy!

Video

Nutrition

Serving: 1 serving out of 8Calories: 179kcalCarbohydrates: 22.5gProtein: 4.8gFat: 8.2gSaturated Fat: 5.1gCholesterol: 28mgSugar: 20.3g

Calories: 179kcal

Course: Dessert

Cuisine: American

Keyword: berry meringue roll, meringue roll, meringue roulade, summer dessert, summer meringue roll