Mary Berry’s Christmas Roulade is a light, festive dessert filled with fluffy meringue, whipped cream, and tart cranberries, making it the perfect holiday treat. This roulade has a crisp outer layer and a soft, marshmallow-like interior, rolled up with a creamy filling that everyone will love.
What Is Mary Berry’s Christmas Roulade?
Mary Berry’s Christmas Roulade is a light, meringue-based dessert rolled up with whipped cream and seasonal fruits like cranberries or raspberries. The meringue gives the roulade a delicate texture with a bit of crunch on the outside and a soft, fluffy inside. It’s an ideal dessert for the holiday season, balancing sweetness with a hint of tartness.
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Why You’ll Love This Recipe
- Festive and Elegant: Perfectly light and beautiful on a holiday table.
- Light Texture: The meringue and whipped cream make it airy and not overly rich.
- Great Make-Ahead Dessert: Prepare in advance and refrigerate until ready to serve.
- Simple Ingredients: Requires basic pantry ingredients with delicious results.
- Versatile Filling: This can be customized with seasonal fruits or flavors.
Ingredients Needed to Make Mary Berry’s Christmas Roulade
For the Meringue
- 5 large egg whites – Room temperature egg whites whip up to maximum volume.
- 275g caster sugar – Provides sweetness and structure to the meringue.
- 1 tsp white vinegar – Helps stabilize the meringue.
- 1 tsp cornstarch – Adds stability for a crisp, light texture.
For the Filling
- 300ml double cream – Whipped for a rich, creamy filling.
- 2 tbsp icing sugar – Adds subtle sweetness to the cream.
- 1 tsp vanilla extract – For flavor.
- 150g fresh cranberries or raspberries – Adds a seasonal, tart contrast to the sweet meringue.
Optional Garnish
- Icing sugar for dusting
- Sprigs of fresh mint – For a festive presentation.
Instructions to Make Mary Berry’s Christmas Roulade
Step 1: Preheat the Oven and Prepare the Tray
Preheat your oven to 160°C (140°C fan) or 320°F. Line a large baking tray with parchment paper, ensuring it hangs over the edges for easy removal.
Step 2: Make the Meringue
In a clean, dry mixing bowl, whisk the egg whites on medium speed until soft peaks form. Gradually add the caster sugar, a spoonful at a time, while continuing to whisk until the meringue is thick and glossy. This should take about 5 minutes. Add the vinegar and cornstarch, then gently fold them into the meringue.
Step 3: Spread and Bake the Meringue
Spoon the meringue onto the prepared baking tray, spreading it evenly to the edges. Smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until the meringue is just set and lightly golden on top. The meringue should have a crisp exterior and a marshmallow-like interior.
Step 4: Cool the Meringue
Remove the meringue from the oven and let it cool for 5 minutes. Place a large piece of parchment paper or a clean tea towel on a flat surface, and dust lightly with icing sugar to prevent sticking. Invert the meringue onto the dusted surface and carefully peel away the baking parchment. Let it cool completely.
Step 5: Prepare the Filling
In a mixing bowl, whip the double cream with icing sugar and vanilla extract until it forms soft peaks. Be careful not to overwhip.
Step 6: Assemble the Roulade
Spread the whipped cream evenly over the cooled meringue, leaving a small border around the edges. Scatter the cranberries or raspberries over the cream.
Step 7: Roll the Roulade
Using the tea towel or parchment paper to help, gently roll up the meringue from one short end, keeping it as tight as possible without pressing too hard. The meringue may crack slightly, which is normal and adds a rustic look.
Step 8: Chill and Serve
Transfer the roulade seam-side down onto a serving platter. Chill in the refrigerator for at least 30 minutes to set. Dust with icing sugar and garnish with fresh mint sprigs before serving.
What Goes Well with Mary Berry’s Christmas Roulade
- Fresh Fruit: Garnish with extra cranberries, raspberries, or pomegranate seeds.
- Mint or Chocolate Shavings: Add a festive touch.
- Fruit Coulis: Drizzle with raspberry or cranberry coulis for added flavor.
- Vanilla Ice Cream: A scoop of ice cream pairs beautifully with the light texture.
- Champagne or Sparkling Wine: Complements the elegant, airy dessert.
Expert Tips for the Best Christmas Roulade
- Use Room Temperature Eggs: Room temperature egg whites whip to a higher volume, making the meringue fluffier.
- Don’t Overbake: Bake until just set; overbaking can make the meringue too firm to roll.
- Chill Before Slicing: Chilling the roulade makes it easier to slice neatly.
- Dust Lightly with Icing Sugar: This prevents sticking while adding a festive look.
- Roll Gently: The meringue may crack slightly, which is normal and adds charm.
Easy Variations of Mary Berry’s Christmas Roulade
- Chocolate Roulade: Add 2 tbsp cocoa powder to the meringue for a chocolate twist.
- Lemon Curd Filling: Spread a layer of lemon curd under the cream for a citrusy flavor.
- Berries and Cream: Use a mix of berries like strawberries, blueberries, and raspberries.
- Nutty Roulade: Add crushed hazelnuts or almonds to the whipped cream for crunch.
- Spiced Roulade: Add a pinch of cinnamon or ginger to the whipped cream for a holiday twist.
Best Practices to Store Mary Berry’s Christmas Roulade
- Refrigerate: Store in the refrigerator in an airtight container for up to 2 days.
- Freeze: Roulade can be frozen without the cream filling. Wrap tightly in plastic wrap and foil, and freeze for up to 1 month. Thaw in the fridge before filling and rolling.
Nutrition Value (Per Slice)
- Calories: 180 kcal
- Fat: 10g
- Carbohydrates: 20g
- Protein: 3g
- Fiber: 1g
FAQs
How Do I Keep My Roulade from Cracking When Rolling?
To prevent cracking, roll the meringue while it’s still slightly warm. Cooling it completely can make it more brittle. Rolling with the help of parchment paper or a clean tea towel also helps control and support the roll. Some minor cracks are normal and add a rustic charm to the roulade.
Can I Make Christmas Roulade in Advance?
Yes, you can make the roulade a day in advance. Prepare and roll the meringue with the filling, then refrigerate it wrapped tightly in plastic wrap. It keeps well for up to 2 days in the fridge.
What’s the Best Way to Store Leftover Christmas Roulade?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To maintain freshness, wrap the roulade lightly in plastic wrap before placing it in the container.
Can I Use Frozen Berries for the Filling?
Yes, you can use frozen berries if fresh ones are unavailable. Thaw and drain them well to prevent excess moisture from seeping into the cream.
Final Words
Mary Berry’s Christmas Roulade is an elegant, festive dessert that’s sure to impress with its delicate meringue, creamy filling, and seasonal berries. This beautiful roulade is light, and satisfying, and makes a perfect showstopper on your holiday table. Enjoy this airy, delicious treat with friends and family as you celebrate the season!
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Mary Berry Christmas Roulade
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 8–10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Christmas Roulade is a light, meringue-based dessert rolled up with whipped cream and seasonal fruits like cranberries or raspberries. The meringue gives the roulade a delicate texture with a bit of crunch on the outside and a soft, fluffy inside. It’s an ideal dessert for the holiday season, balancing sweetness with a hint of tartness.
Ingredients
For the Meringue
- 5 large egg whites – Room temperature egg whites whip up to maximum volume.
- 275g caster sugar – Provides sweetness and structure to the meringue.
- 1 tsp white vinegar – Helps stabilize the meringue.
- 1 tsp cornstarch – Adds stability for a crisp, light texture.
For the Filling
- 300ml double cream – Whipped for a rich, creamy filling.
- 2 tbsp icing sugar – Adds subtle sweetness to the cream.
- 1 tsp vanilla extract – For flavor.
- 150g fresh cranberries or raspberries – Adds a seasonal, tart contrast to the sweet meringue.
Optional Garnish
- Icing sugar for dusting
- Sprigs of fresh mint – For a festive presentation.
Instructions
Step 1: Preheat the Oven and Prepare the Tray
Preheat your oven to 160°C (140°C fan) or 320°F. Line a large baking tray with parchment paper, ensuring it hangs over the edges for easy removal.
Step 2: Make the Meringue
In a clean, dry mixing bowl, whisk the egg whites on medium speed until soft peaks form. Gradually add the caster sugar, a spoonful at a time, while continuing to whisk until the meringue is thick and glossy. This should take about 5 minutes. Add the vinegar and cornstarch, then gently fold them into the meringue.
Step 3: Spread and Bake the Meringue
Spoon the meringue onto the prepared baking tray, spreading it evenly to the edges. Smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until the meringue is just set and lightly golden on top. The meringue should have a crisp exterior and a marshmallow-like interior.
Step 4: Cool the Meringue
Remove the meringue from the oven and let it cool for 5 minutes. Place a large piece of parchment paper or a clean tea towel on a flat surface, dust lightly with icing sugar to prevent sticking. Invert the meringue onto the dusted surface and carefully peel away the baking parchment. Let it cool completely.
Step 5: Prepare the Filling
In a mixing bowl, whip the double cream with icing sugar and vanilla extract until it forms soft peaks. Be careful not to overwhip.
Step 6: Assemble the Roulade
Spread the whipped cream evenly over the cooled meringue, leaving a small border around the edges. Scatter the cranberries or raspberries over the cream.
Step 7: Roll the Roulade
Using the tea towel or parchment paper to help, gently roll up the meringue from one short end, keeping it as tight as possible without pressing too hard. The meringue may crack slightly, which is normal and adds a rustic look.
Step 8: Chill and Serve
Transfer the roulade seam-side down onto a serving platter. Chill in the refrigerator for at least 30 minutes to set. Dust with icing sugar and garnish with fresh mint sprigs before serving.
