Mary Berry’s Lemon Roulade is a light, zesty dessert that combines a delicate meringue roulade with a tangy lemon curd filling. This elegant dessert is perfect for entertaining or as a special treat for any occasion. The soft, marshmallow-like texture of the meringue contrasts beautifully with the bright, citrusy lemon curd, making it a refreshing and delicious way to end a meal. With a few simple steps, you can create this show-stopping dessert that’s sure to impress.
Mary Berry Lemon Roulade
Mary Berry’s Lemon Roulade is a soft meringue dessert filled with homemade lemon curd and whipped cream. The meringue is rolled up with the filling inside, creating a beautiful swirl of bright, tangy lemon and creamy goodness. The roulade is light and airy, making it a perfect dessert for any time of year.
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Why You Should Try This Recipe
- Light and refreshing: The zesty lemon curd adds a fresh, citrusy burst of flavor to the airy meringue.
- Show-stopping presentation: The rolled-up design with its beautiful swirls makes this a dessert that’s both impressive and elegant.
- Simple ingredients: Made with basic ingredients like eggs, sugar, cream, and lemons.
- Perfect for entertaining: A great dessert to serve at dinner parties or special gatherings.
- Versatile and customizable: You can easily adjust the filling or add your own twist.
Ingredients Needed to Make Mary Berry Lemon Roulade
For the Meringue:
- Egg whites (4 large): Whipped into stiff peaks to create a light, fluffy meringue.
- Caster sugar (225g / 8 oz): To sweeten and stabilize the meringue.
- Cornflour (1 tsp): Helps to stabilize the meringue and create a soft texture.
- White wine vinegar (1 tsp): Adds stability and a marshmallow-like texture.
For the Filling:
- Lemon curd (200g / 7 oz): Homemade or store-bought, for the tangy citrus filling.
- Double cream (300ml / 1¼ cups): Whipped into soft peaks for a creamy, rich filling.
- Lemon zest (1 lemon): Adds extra lemon flavor to the filling.
Equipment
- Electric whisk or stand mixer
- Large mixing bowl
- Baking tray lined with parchment paper
- Spatula
- Cooling rack
- Sieve (for dusting icing sugar)
- Offset spatula or palette knife
Instructions to Make Mary Berry Lemon Roulade
1. Preheat the Oven and Prepare the Meringue:
- Preheat the oven: Set your oven to 160°C (320°F) and line a baking tray (33cm x 23cm / 13in x 9in) with parchment paper.
- Whip the egg whites: In a large mixing bowl, whisk the egg whites until soft peaks form. Gradually add the caster sugar, a little at a time, and continue whisking until the mixture is stiff and glossy.
- Add the cornflour and vinegar: Gently fold in the cornflour and white wine vinegar to stabilize the meringue.
2. Bake the Meringue:
- Spread the meringue: Pour the meringue mixture onto the prepared baking tray and spread it evenly with a spatula.
- Bake: Bake the meringue for 25 minutes or until it is firm to the touch but still soft in the center.
- Cool: Once baked, remove it from the oven and let it cool in the tray for a few minutes. Then, carefully flip it onto another sheet of parchment paper sprinkled with icing sugar. Peel off the baking paper and allow the meringue to cool completely.
3. Prepare the Filling:
- Whip the cream: In a separate bowl, whip the double cream until soft peaks form.
- Mix in the lemon zest: Fold in the lemon zest for an extra burst of citrus flavor.
4. Assemble the Roulade:
- Spread the filling: Once the meringue has cooled, spread a layer of lemon curd evenly over the surface, followed by the whipped cream.
- Roll the meringue: Using the parchment paper to help, carefully roll the meringue from one of the shorter ends into a roulade. Don’t worry if the meringue cracks slightly—this adds to the rustic charm.
- Dust with icing sugar: Lightly dust the top of the roulade with icing sugar for a finishing touch.
5. Serve:
- Slice and serve: Slice the roulade into generous portions and serve immediately. It’s best enjoyed fresh but can be stored in the fridge for up to a day.
What Goes Well With Mary Berry Lemon Roulade
- Fresh berries: Serve with a side of raspberries, strawberries, or blueberries for a burst of freshness.
- Mint leaves: Garnish with fresh mint leaves to add a touch of color and flavor.
- Lemon drizzle: Add an extra drizzle of lemon sauce or syrup for more tangy sweetness.
- Whipped cream: Serve additional whipped cream on the side for extra indulgence.
- Iced tea: Pair with a refreshing iced tea or lemonade for a light, summery dessert.
Expert Tips for Making the Best Mary Berry Lemon Roulade
- Whisk egg whites properly: Ensure that the bowl and whisk are completely clean and dry before whipping the egg whites to achieve stiff peaks.
- Don’t overbake the meringue: The meringue should be firm on the outside but still soft and marshmallow-like inside.
- Cool before rolling: Allow the meringue to cool completely before filling and rolling to avoid it cracking too much.
- Use fresh lemon curd: Homemade lemon curd brings a fresher, brighter flavor to the roulade, but store-bought works just as well if you’re short on time.
Easy Variations of Mary Berry Lemon Roulade
- Berry filling: Add fresh or frozen berries to the whipped cream filling for a fruity twist.
- Lime roulade: Swap out the lemon for lime curd and zest for a zesty lime version.
- Chocolate drizzle: Add a light drizzle of melted white or dark chocolate over the top for a more indulgent finish.
- Raspberry roulade: Replace the lemon curd with raspberry jam for a different fruity flavor.
Best Practices to Store Mary Berry Lemon Roulade
- Refrigerate immediately: Store leftover roulade in the fridge, covered in plastic wrap, for up to one day.
- Avoid freezing: Due to the delicate nature of the meringue and cream, it’s not recommended to freeze the roulade.
- Store on a flat surface: Keep the roulade on a flat surface to prevent it from losing its shape.
Best Practices to Serve Mary Berry Lemon Roulade
- Serve fresh: The roulade is best served fresh within a few hours of making it to enjoy the soft texture and vibrant flavors.
- Room temperature: Allow the roulade to come to room temperature for a few minutes before serving to enhance the flavor of the lemon.
Nutrition Value (per serving):
- Calories: 250
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 25g
- Sugars: 22g
- Protein: 4g
FAQs
Can I make lemon roulade ahead of time?
Yes, you can make lemon roulade ahead of time. Prepare and assemble the roulade, then refrigerate it for up to 24 hours. However, it’s best served fresh for optimal texture and flavor.
How do I prevent my roulade from cracking?
To minimize cracking, ensure the meringue has cooled completely before rolling it. Using parchment paper to help guide the roll can also prevent excessive cracks. A few cracks are normal and add to the charm of the dessert.
Can I use store-bought lemon curd in this recipe?
Yes, store-bought lemon curd works well in this recipe and saves time. For the best flavor, opt for high-quality lemon curd, or you can make homemade lemon curd for a fresher taste.
How do I store leftover lemon roulade?
Store leftover lemon roulade in an airtight container in the refrigerator. It will stay fresh for up to one day, but it’s best enjoyed within a few hours of preparation for the lightest texture.
Final Words
Mary Berry’s Lemon Roulade is a delightful, light dessert that’s both impressive and easy to make. With its delicate meringue and zesty lemon filling, this roulade offers the perfect balance of sweet and tangy flavors. It’s an ideal dessert for any occasion, from afternoon tea to special celebrations. Enjoy it fresh with a cup of tea or as the star of your dessert table!
More By British Baking Recipes
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Mary Berry Lemon Roulade Recipe
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 4
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Lemon Roulade is a soft meringue dessert filled with homemade lemon curd and whipped cream. The meringue is rolled up with the filling inside, creating a beautiful swirl of bright, tangy lemon and creamy goodness. The roulade is light and airy, making it a perfect dessert for any time of year.
Ingredients
For the Meringue:
- Egg whites (4 large): Whipped into stiff peaks to create a light, fluffy meringue.
- Caster sugar (225g / 8 oz): To sweeten and stabilize the meringue.
- Cornflour (1 tsp): Helps to stabilize the meringue and create a soft texture.
- White wine vinegar (1 tsp): Adds stability and a marshmallow-like texture.
For the Filling:
- Lemon curd (200g / 7 oz): Homemade or store-bought, for the tangy citrus filling.
- Double cream (300ml / 1¼ cups): Whipped into soft peaks for a creamy, rich filling.
- Lemon zest (1 lemon): Adds extra lemon flavor to the filling.
Instructions
1. Preheat the Oven and Prepare the Meringue:
- Preheat the oven: Set your oven to 160°C (320°F) and line a baking tray (33cm x 23cm / 13in x 9in) with parchment paper.
- Whip the egg whites: In a large mixing bowl, whisk the egg whites until soft peaks form. Gradually add the caster sugar, a little at a time, and continue whisking until the mixture is stiff and glossy.
- Add the cornflour and vinegar: Gently fold in the cornflour and white wine vinegar to stabilize the meringue.
2. Bake the Meringue:
- Spread the meringue: Pour the meringue mixture onto the prepared baking tray and spread it evenly with a spatula.
- Bake: Bake the meringue for 25 minutes or until it is firm to the touch but still soft in the center.
- Cool: Once baked, remove from the oven and let it cool in the tray for a few minutes. Then, carefully flip it onto another sheet of parchment paper sprinkled with icing sugar. Peel off the baking paper and allow the meringue to cool completely.
3. Prepare the Filling:
- Whip the cream: In a separate bowl, whip the double cream until soft peaks form.
- Mix in the lemon zest: Fold in the lemon zest for an extra burst of citrus flavor.
4. Assemble the Roulade:
- Spread the filling: Once the meringue has cooled, spread a layer of lemon curd evenly over the surface, followed by the whipped cream.
- Roll the meringue: Using the parchment paper to help, carefully roll the meringue from one of the shorter ends into a roulade. Don’t worry if the meringue cracks slightly—this adds to the rustic charm.
- Dust with icing sugar: Lightly dust the top of the roulade with icing sugar for a finishing touch.
5. Serve:
- Slice and serve: Slice the roulade into generous portions and serve immediately. It’s best enjoyed fresh but can be stored in the fridge for up to a day.
