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Summer Berry Meringue Roll

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 mins
Cook Time 25 mins
Total Time 45 mins


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


  • Prepare 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.
  • Meanwhile prepare 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!



Serving: 1gSugar: 20.3gCholesterol: 28mgCalories: 179kcalSaturated Fat: 5.1gFat: 8.2gProtein: 4.8gCarbohydrates: 22.5g
Calories: 179kcal
Course: Dessert
Cuisine: American
Keyword: berry meringue roll, meringue roll, meringue roulade, summer dessert, summer meringue roll