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Ingredients
Scale
- 5 egg whites, at room temperature (150g)
- 1 cup (200g) granulated sugar, + 1 tablespoon (12g) for sprinkling
- 1/2 teaspoon cream of tartar
- 1 and 1/2 teaspoons cornstarch
- 1 teaspoon vanilla bean paste or pure vanilla extract
- pinch of salt
- confectioners’ sugar, for dusting parchment
- 1 cup (240g/ml) heavy cream, cold
- 1/3 cup (40g) confectioners’ sugar
- 1 teaspoon vanilla bean paste or pure vanilla extract
- 4 ounces (113g) full-fat block cream cheese, softened to room temperature
- optional: lemon curd and/or jam
- 1/2 batch homemade whipped cream
- fresh fruit such as berries and lemon slices
- crushed pistachios
Instructions
- Read through the recipe entirely before starting to ensure a smooth process.
- Preheat the oven to 300°F (149°C).
- Whip the egg whites in a grease-free bowl on medium-high speed until soft peaks form, then gradually add the superfine sugar and cream of tartar, continuing to beat until glossy stiff peaks form.
- Prepare a 10×15-inch jelly roll pan with parchment paper and sprinkle a little granulated sugar on it.
- Spread the meringue evenly over the prepared pan, sprinkling more sugar on top.
- Bake for 25-30 minutes until the meringue is set and just golden on top, then let it cool for 10 minutes.
- Dust a larger piece of parchment with confectioners' sugar and invert the meringue onto it, cover, and roll the meringue gently with the parchment and a towel as it cools.
- Whip the heavy cream with confectioners' sugar and vanilla until soft peaks form, then beat the cream cheese until smooth and add the whipped cream.
- Once cool, unroll the meringue, spread the filling, and optionally add curd or jam. Roll up again and place on a serving plate.
- Garnish as desired and serve immediately, or refrigerate for up to 2 hours.
Notes
Ensure your egg whites are at room temperature for the best volume.
If the meringue cools too long, it may crack during rolling.
Store leftover roulade in the refrigerator for up to 2 days, although it may soften.
- Prep Time: 40 minutes
- Cook Time: 150 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 piece
- Calories: 220
- Sugar: 28g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 30mg