Ingredients
Meringue Ingredients
- 4 egg whites, room temperature
- 1/4 cup caster sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Cream Ingredients
- 1 cup mascarpone cheese
- 2 tbsp confectioners sugar, plus extra for dusting
- 1/2 cup heavy cream
- 1 tbsp lemon zest
- 1 cup fresh strawberries, sliced
- Shredded coconut (optional)
- Fresh mint leaves (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and position the oven rack in the middle to ensure even baking of the meringue.
- Make Meringue: In a clean, dry bowl, beat the egg whites on high speed until they begin to firm up. Gradually add the caster sugar in small increments while continuing to beat. Add the vanilla extract and lemon juice. Keep beating until stiff, glossy peaks form, indicating the meringue is ready.
- Bake Meringue: Spread the meringue evenly over a silicone mat or parchment paper placed on a baking tray. Bake for 20 minutes until the meringue is firm to touch but still soft inside. Remove from oven and allow to cool completely to set the structure.
- Prepare Cream Filling: In a bowl, mix the mascarpone cheese, confectioners sugar, and lemon zest by hand until smooth and combined. In a separate bowl, whip the heavy cream until soft peaks form, then gently fold the whipped cream into the mascarpone mixture to create a light and airy filling.
- Assemble Roulade: Place a clean sheet of parchment paper on your work surface. Turn the cooled meringue upside down onto the parchment paper. Carefully peel off the silicone mat or baking paper from the top. Using a spatula, spread the mascarpone cream mixture evenly over the meringue. Scatter the sliced strawberries evenly on top of the cream.
- Roll the Roulade: Using the parchment paper to help, gently lift one edge of the meringue and begin rolling it onto the serving tray. Take care to roll it tightly but gently so the meringue does not crack.
- Decorate and Serve: Use any leftover cream to decorate the top of the roulade along with extra strawberries, fresh mint leaves, and optional shredded coconut for a visually appealing finish. Dust lightly with confectioners sugar if desired before serving.
Notes
- Use room temperature egg whites for the best meringue volume and stability.
- Ensure your mixing bowls and beaters are clean and free from grease to achieve stiff peaks.
- Do not overbake the meringue; it should remain soft inside to allow easy rolling without cracking.
- The roulade is best served the same day it is prepared to maintain the crispness of the meringue.
- Variations can include adding other fresh fruits such as raspberries or blueberries.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
- Diet: Vegetarian
