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Strawberry Filled Meringue Roulade

5 from 1 reviews


This Strawberry Filled Meringue Roulade starts with a dreamy, melt in your mouth meringue rolled around whipped cream and berries. An incredibly light and luscious dessert!


For meringue:

For filling:


  1. Line a 10 x 15 rimmed baking sheet with parchment. Preheat oven to 400 degrees.
  2. Beat egg whites on medium speed until soft peaks form. Increase the speed to medium-high and slowly add the sugar until it’s dissolved, about 2-3 minutes.
  3. Cover a 10 X 15 cookie sheet with parchment. Spread the meringue evenly in the pan and smooth with an offset spatula.
  4. Bake for 8 minutes, then reduce oven temperature to 325 and bake for another 8 minutes.
  5. Carefully flip the meringue onto a tea towel and remove the parchment paper. Let cool 15-20 minutes. Carefully reflip the meringue so the browned top side is up (still on tea towel).
  6. Whip cream with powdered sugar, Grand Mariner (if using) and vanilla until soft peaks form. Spread over cooled meringue leaving a 1½ inch border on the long side nearest you.
  7. Top with one layer of strawberries, then using the tea towel to assist, start rolling the meringue from the long side closest to you to the long side away from you.
  8. Carefully transfer to a platter, trimming off ends first, if desired. Chill for at least an hour before serving. Dust with powered sugar and garnish with berries to serve.


Adapted form Thibeault’s Table and Fine Cooking