Go Back Email Link
Mary Berry Lemon Meringue Roulade Recipe

Mary Berry Lemon Meringue Roulade Recipe

Mary Berry's lemon meringue roulade is a crisp, marshmallow meringue rolled around lemon curd and whipped cream — one of the most spectacular desserts in this collection.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 8 Slices
Course: Dessert
Cuisine: British
Calories: 360
Ingredients Method Notes

Ingredients
  

  • Meringue Roulade:
  • 5 large egg whites room temperature
  • Pinch of fine salt
  • 275 g golden caster sugar — added 1 tbsp at a time
  • 2 tsp cornflour
  • 1 tsp white wine vinegar
  • 1 tsp vanilla extract
  • 50 g flaked almonds optional
  • 1 tbsp icing sugar for dusting before rolling
  • Lemon Curd Filling:
  • 4 tbsp good quality lemon curd
  • 300 ml double cream cold
  • 2 tbsp icing sugar
  • 1 tsp vanilla extract
  • To Finish:
  • Extra lemon curd for drizzling
  • Fresh raspberries
  • Icing sugar for dusting

Method
 

  1. Preheat oven to 160°C / 140°C fan / Gas 3. Line a 33x23cm tin with parchment.
  2. Whisk egg whites with salt to soft peaks. Increase speed — add sugar 1 tbsp at a time, 30 seconds between each, until very thick, glossy, and smooth. Fold in cornflour, vinegar, and vanilla — 3–4 folds.
  3. Spread evenly into tin. Scatter flaked almonds generously. Bake 18–20 minutes until lightly golden and firm on top.
  4. Lay icing sugar-dusted parchment on work surface. Turn meringue out immediately — almond side down. Peel away lining parchment. Cool 30 minutes.
  5. Whip cold cream, icing sugar, and vanilla to soft peaks. Fold in 3 tbsp lemon curd with 2–3 strokes — swirled not uniform. Spread over cooled meringue. Dot remaining lemon curd over cream.
  6. Roll firmly from one short end using the parchment to guide. Lift onto serving plate. Refrigerate 2 hours minimum — overnight ideal.
  7. Dust generously with icing sugar. Drizzle extra lemon curd. Scatter raspberries. Slice thickly and serve.

Notes

The meringue cracks when rolled — this is correct and characteristic. Roll confidently, not tentatively.
Flaked almonds end up on the exterior when the meringue is turned out — golden and fragrant coating.
Fold lemon curd through the cream with 2–3 strokes only — swirled, not uniform.
Refrigerate overnight — gives the best texture and the cleanest, most defined slices.
Do not freeze — the meringue and cream both lose their texture completely.
QR Code linking back to recipe