Meringue Roulade

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recipe by Garreth O'Mahony

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Chewy, Googy Meringue filled with Fruit and cream.

Inspired by:

recipe updated Apr 7, 2020


  • Egg white icon
    Egg white
    4 (about 120 g)
  • Caster sugar icon
    Caster sugar
    225 g (about 1 cups)
  • Cornflour icon
    1 tsp (about 2.65 g)
  • White wine vinegar icon
    White wine vinegar
    1 tsp (about 5 g)
  • Single cream icon
    Single cream
    250 g (about 1 cups)
  • Strawberries icon
    30 (about 360 g)


  • kCook icon Stand mixer
  • kCook icon Spatula
  • kCook icon Whisk
  • kCook icon Stand mixer bowl
  • kCook icon Small bowl
  • kCook icon Rectangular pan - 11 x 7"

Step preview

  1. Pre-heat oven - 180°C
  2. Prepare a clean rectangular pan foil
  3. Add egg white to a clean stand mixer bowl
  4. Whisk until soft peaks form
  5. Add caster sugar to the meringue
  6. Whisk until stiff peaks form
  7. Add cornflour and white wine vinegar to the meringue
  8. Fold until combined
  9. Transfer meringue to rectangular pan
  10. Bake until light golden and let cool - 15 min, 180°C
  11. Add single cream to a clean small bowl
  12. Whisk
  13. Transfer cream to cake
  14. Add strawberries to the cake
  15. Roll
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