Clare's Meringue Roulade

A meringue roulade is the softer, bendier cousin of a pavlova. Instead of a rigid disc topped with fruit, this one bakes as a thin sheet that stays pliable enough to roll around a creamy filling, like a Swiss roll for people who can’t be bothered with flour.

The outside sets into a crackly, caramelized shell, while the inside stays marshmallowy tender. Rolled with whipped double cream, fresh strawberries, and cubes of ripe mango, it’s the ideal summer dessert and naturally gluten-free.

Cornstarch in the meringue is the bendy-secret. It keeps the interior soft and prevents the dreaded crack-and-shatter when rolling.

Superfine (caster) sugar dissolves into the whipped egg whites without leaving a grainy texture. Don’t substitute granulated sugar or the meringue turns weepy after baking.

Pro Tips

• Whisk the egg whites to stiff peaks BEFORE adding sugar. Adding sugar too early prevents them from reaching full volume.
• Add sugar one spoonful at a time and whisk thoroughly between additions. Dumping it all in deflates the whites.
• Cool the baked meringue completely before rolling. Warm meringue collapses and sticks; fully cool holds its shape.
• Dust the greaseproof paper lightly with powdered sugar before turning out the meringue. It prevents sticking when rolling.

Variations

• Swap mango for passion fruit, raspberries, or sliced kiwi for different fruit profiles.
• Fold lemon curd or grated dark chocolate into the whipped cream for extra depth.
• Drizzle a raspberry coulis or melted chocolate over the finished roll for a dramatic finish.