Tag: meringue

Meringue roll (because the meringue can also be rolled up!) – Italian Cuisine


Delicate and fragile like a meringue? This sweet says the opposite! Take it to the table: the standing ovation is assured!

To see it, it looks like a high-pastry sweet pastry, one of those recipes that no one would ever dare to prepare at home. And instead…
Besides the fact that this meringue roll is prepared with few ingredients, and also very easy to be realized, perhaps more than that of biscuit dough which if broken (and happens very often!) is uglier to see.
There Meringue it is very delicate, but in this case it must not be. It must not be shiny and perfect, but crumbly and delicate as it is. If it breaks, so much the better!

The meringue roll recipe


3 egg whites at room temperature
180 g of sugar
1 tablespoon of cornstarch
juice of half a lemon


Beat the egg whites for at least 5 minutes with the electric whisk and add the sugar a little at a time. You have to get a shiny and compact compound.
Add a teaspoon of lemon juice and sifted cornstarch and stir gently with a spatula from bottom to top. Spread the mixture on a baking sheet lined with baking paper and level it.
Bake the meringue in the oven for about 15 minutes at 160 ° and then let it cool for a few minutes before spilling it onto a sheet of parchment paper dusted with icing sugar.
Spread the whipped cream or cream on the meringue before rolling it up and leave it in the fridge for a couple of hours. It should be consumed immediately otherwise it will lose its consistency.


How to fill the meringue roll

We recommend the whipped Cream because it is the easiest, most practical and fastest solution.
Very good also custard, but always in combination with the cream because it must be compact.
Then add gods not too sweet fruits and with an acidic aftertaste like raspberries, passion fruit and black currant to contrast the excessive sweetness of the meringue.
If, on the other hand, you love extreme sweetness, then bananas, fruit in syrup or caramelized and also melted chocolate or spreadable.

Frozen meringue

The meringue roll should be consumed immediately because otherwise it becomes too soft and loses its friability.
But if you want you can freeze it. Instead of whipped cream, use a cream made with whipped cream and the same amount of condensed milk that once frozen it will become a sort of ice cream.
Or use your own of ice cream or a semifreddo.

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Chocolate and cherry pavlova

Goodtoknow TV

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What a show stopper! Billowing crisp meringue topped with soft whipped cream, sweet black cherries, hazelnuts and fresh mint leaves. This one is to good to just bring out at Christmas. With its delicious chocolate meringue and morish chewy centre you will be back in the kitchen making this recipe again and again. Perfect for any celebration as it makes such an impressive dish and can be used as a great alternative to a birthday cake or Christmas Pud! Play with the toppings using different fruit chunks or berries then garnish with cocoa powder or a grated of chocolate.

That’s goodtoknow

You can add a handful of chopped hazelnuts to the meringue mixture for a surprise nutty crunch or scatter them over the meringue nest once you have spooned it onto the baking sheet.


  • 6 large egg whites
  • 300g caster sugar
  • 1tbsp corn flour
  • 1tbsp white wine vinegar
  • 30g cocoa powder
  • 300ml double cream
  • 50g icing sugar
  • 200g fresh cherries
  • 30g hazelnuts, roughly chopped
  • Small handful fresh mint leaves, to garnish


  1. Pre-heat oven to 140°C/275°F/Gas Mark 1. Line a flat baking sheet with baking parchment. Place the egg whites in a large metal bowl and whisk until they form stiff peaks.
  2. Add the sugar a spoonful at a time whisking well after each addition until the mixture is thick and glossy. Add the cornflour, white wine vinegar and cocoa powder and whisk again until combined.
  3. Spoon out onto the prepared baking sheet making swirls of meringue as you place it to a circle approximately 25cm wide. Using the back of a spoon make a slight dip in the centre and build up the sides. Transfer to the oven and bake for 1 hour 15 mins. Turn off the oven, open the door slightly and leave inside until completely cool.
  4. Whip the cream and icing sugar together until soft peaks form then pile onto the cooled chocolate meringue. Scatter with the cherries, hazelnuts and mint leaves to serve.

By Mima Sinclair

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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