Strawberry Meringue Roulade Recipe

Indulge in this elegant Strawberry Meringue Roulade, a show-stopping dessert inspired by the Ballyseed Castle Hotel in Tralee, Ireland. Light, airy meringue kisses perfectly sweet strawberries and whipped cream for a taste of Irish luxury. This recipe is easily halved for smaller gatherings.

Prep Time 30 mins
Cook Time 190 mins
Calories 281.4 kcal
Protein 4g
Rating 4.8 (4 Reviews)
Strawberry Meringue Roulade

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Strawberry Meringue Roulade

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How to Make Strawberry Meringue Roulade

  1. Preheat oven to 400°F (200°C). Line a 15x10x1-inch baking sheet with parchment paper, leaving a 2-inch overhang on each side. Grease the parchment paper lightly with shortening.
  2. In a large, clean, dry bowl, beat 6 large egg whites with a pinch of salt using an electric mixer until soft peaks form.
  3. Gradually add 1 cup granulated sugar to the egg whites, beating on high speed until stiff, glossy peaks form.
  4. Spread the meringue evenly onto the prepared baking sheet.
  5. Bake for 8 minutes at 400°F (200°C), then reduce the oven temperature to 325°F (160°C).
  6. Continue baking for another 8-10 minutes, or until the meringue is lightly golden and firm to the touch but still slightly soft inside.
  7. Carefully remove the baking sheet from the oven. Run a thin knife around the edges of the meringue to loosen it from the pan.
  8. Invert the meringue onto a new sheet of parchment paper. Carefully peel off the original parchment paper.
  9. Let the meringue cool completely for at least 25 minutes.
  10. While the meringue cools, whip 1 cup heavy cream with 1 teaspoon vanilla extract until stiff peaks form.
  11. In a separate bowl, gently combine 1 pint sliced fresh strawberries and 1/4 cup strawberry preserves.
  12. Spread the strawberry mixture evenly over the cooled meringue, leaving a 1-inch border.
  13. Top with the whipped cream, spreading evenly over the strawberries.
  14. Starting from one of the long sides, carefully roll up the meringue jelly-roll style, enclosing the filling.
  15. Place the roulade, seam-side down, on a serving platter.
  16. Refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to meld.
  17. Before serving, dust the roulade with powdered sugar.
  18. Cut into slices and garnish with fresh strawberries, if desired. Serve chilled.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

150g

Fat

34g

Carbs

14g