Meringue Roulade with Rosewater and Fresh Berries

Meringue roulade with rosewater and fresh berries, dusted with icing sugar


  • 5 large egg whites
  • 1 cup caster sugar
  • 2 tablespoons cornflour
  • 5ml vanilla essence
  • Icing sugar, to dust
  • 500ml  double Cream
  • 1 punnet strawberries and 1 punnet blueberries/raspberries
  • 5 ml rosewater


  1. Preheat the oven to 160′C
  2. Line a 33x28cm Swiss roll tin with baking paper, leaving a 5cm overhang.
  3. Whisk the egg whites until stiff, then gradually whisk in the caster sugar, a little at a time, until the meringue mixture is stiff and glossy. Whisk in the cornflour and vanilla essence.
  4. Turn the mixture into the prepared Swiss roll tin using a spatula and spread it evenly to the edges.
  5. Cook for 1 hour, then cool in the tin.
  6. Lightly whip the cream to soft peaks, fold in the rosewater and spread over the meringue, leaving a border of about 2.5cm on the long side farthest away from you.
  7. Scatter the strawberries and berries evenly over the cream, then carefully roll up.
  8. Place the roulade on a serving plate, join-side down.
  9. Serve whole with extra fruit arranged around it and elegantly dusted with icing sugar.


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