Meringue roll with berries

Step-by-step instructions:

Step 1

Separate the cooled egg whites from the yolks. It's important that the whites are clean and that no yolk gets into them. Set the yolks aside—they won't be needed. The meringue cake is based on a stable, dense meringue, so clean egg whites are crucial.

Step 2

Place the egg whites in the bowl of a stand mixer. Turn the mixer to medium speed and beat until foamy. Gradually add the powdered sugar (300 g) in small portions, continuing to beat. After each addition, let the mixer run for 30 seconds. When the mixture becomes thick and glossy, pour in the lemon juice. Beat for another 1–2 minutes. This meringue will provide the perfect structure for the future roulade.

NOTE: Sift the powdered sugar before adding to avoid lumps.

Step 3

Spread the meringue onto a parchment-lined baking sheet to a thickness of 1.5-2 cm. Smooth the surface with a spatula. Bake in the oven at 150°C for 20-25 minutes. Do not open the oven during baking, as sudden temperature changes can affect the texture. Baking time and temperature are especially important: the cake must remain soft inside so it can be rolled without cracking.

Step 4

After baking, remove the meringue from the oven. Cover the baking sheet with another sheet of parchment paper and let it cool at room temperature for 30–60 minutes. This will prevent condensation and make the meringue more elastic—the key to shaping it neatly into a roulade.

Step 5

Prepare the cream. Pour the cold heavy cream into the bowl of a stand mixer. Begin whisking, then add the powdered sugar (50 g) and beat until smooth. Then add the cream cheese and beat until thick and stiff. Don't overbeat—the cream should be soft but hold its shape. This delicate cream will be the perfect base for the filling, giving the dessert a velvety texture.

Step 6

Carefully invert the cooled meringue onto a new sheet of parchment. Remove the old parchment. Spread the frosting evenly over the entire surface of the meringue, leaving a small edge free of frosting. Top the frosting with berries—raspberries, blackberries, blueberries, or any other seasonal berry of your choice. The berries not only add freshness but also create a beautiful contrast with the snow-white meringue and frosting.

Step 7

Roll the meringue. Starting from one edge, carefully roll the meringue into a roll, using the parchment paper as a guide. Don't press too hard—the meringue is fragile. Transfer the roll seam-side down to a serving dish. The finished meringue roll is an airy, delicate dessert that looks especially impressive thanks to the contrasting textures.

Step 8

Decorate the top of the roll with the remaining cream, berries, and a dusting of powdered sugar. Serve immediately after assembling to prevent the meringue from becoming soggy. The ideal time to serve is when all the guests are seated, so you can showcase the dessert in all its glory.

Cooking tips:

All ingredients should be chilled before whipping. For perfect meringue, use cold egg whites—they hold their structure better. It's best to remove the cream and cheese from the refrigerator 30 minutes before cooking.

For whipping, use a chilled bowl and beaters (you can keep them in the freezer for 10-15 minutes).

If the meringue cracks when you roll it, it wasn't soft enough - bake it for a little less time next time.

To enhance the aroma, you can add lemon zest or vanilla extract to the cream - this will further enhance the taste.

Store the finished roll in the refrigerator for no more than 24 hours—it quickly loses its crispiness, especially due to the berries and cream.