Stacie Stewart's summer berry roulade recipe

9 ratings

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  • Serves 6
  • 30mins to prepare, 30mins to cook and 15mins to cool
  • 473 calories / serving


  • 4 egg whites
  • 225g (7 1/2oz) caster sugar
  • 1tsp cornflour
  • 1tsp vinegar (white, cider or malt)

For the blueberry compote

  • 150g (5oz) blueberries
  • 3tbsp icing sugar

For the filling

  • 1 x 300ml (11oz) pot double cream
  • 1tsp vanilla extract
  • 100g (3 1⁄2oz) raspberries
  • 100g (3 1⁄2oz) strawberries, hulled and quartered
  • 150g (5oz) blueberries

Each serving contains

  • Energy

  • Fat

    27g 39%
  • Saturates

    17g 84%
  • Sugars

    54g 60%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 57.1g Protein 3.6g Fibre 2.7g


  1. Preheat the oven to Gas Mark 2, 150°C, fan 130°C. Put the egg whites in a large mixing bowl and beat with an electric mixer or hand whisk until white and frothy. Gradually (to stop it from curdling) add the sugar, whisking continuously until the mixture is thick, glossy and holds stiff peaks.
  2. Using a spatula, fold in cornflour and vinegar the until completely incorporated.
  3. Grease and line a 20cm x 28cm (8in x 11in) Swiss roll tin. Spoon the mixture into the prepared tin and smooth the surface, taking care not to knock the air out of the meringue. Bake for 30 minutes, or until crisp to the touch and just turning golden.
  4. While the meringue is cooking, make the compote. Put the blueberries in a pan over a low heat and add the icing sugar. Cook gently for 5 minutes, mashing with a fork until the sugar has dissolved and the berries have softened and released their juice. Remove from the heat and pass the berries through a sieve into a bowl. Set aside to cool.
  5. Remove the meringue from the oven and cover with a clean, damp tea towel for 15 minutes. This prevents it from becoming overly crisp.
  6. Meanwhile, whip the cream with an electric whisk, adding the sugar gradually until combined and thick. Stir in the vanilla extract. Set aside.
  7. Dust a large piece of nonstick baking paper with icing sugar. Carefully turn out the cooked meringue onto the sugared paper and gently peel off the paper from cooking. Evenly spread the cream over the meringue, leaving 2cm (1in) border around the edges. Scatter with the raspberries, strawberries and blueberries. Drizzle over the compote.
  8. Beginning with the short end, tightly roll up the meringue, using the paper to help you. Transfer to a serving plate, dust with icing sugar and decorate with any remaining fruit. Serve with a spoonful of compote.

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