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

Scale

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.