Triple Berry Meringue Roulade

This sweet and tangy dessert is the perfect dish for a holiday meal. With that said, it’s not just meant to be eaten around December; this meringue-based cake can be made year round and comes together in minutes.

The “winter pavlova” is a meringue dessert that is made in the shape of a triangle. It has layers of whipped cream and fruit, such as strawberries or blueberries.

Is it just me, or are all 4th of July delicacies delectable? The greatest sweets are made with a mix of red, white, and blue components.

I’m celebrating the Fourth of July with a Triple Berry Meringue Roulade. It’s the most beautiful thing I’ve ever seen. And have a look at those hues! 


Of course, you may create this meringue roulade whenever you like. It’s really simple to put together and looks like a million dollars. Who doesn’t enjoy berries and cream, after all?



Today’s post will be short and sweet. I hope you’re all having a wonderful weekend! XO.



to make the roulade

  • 4 room temperature egg whites
  • 1 1/4 cup sugar, granulated
  • 1 teaspoon extract de vanille
  • 1 teaspoon extract (almond)
  • 1 teaspoon tartar sauce (optional, but helps with stability)
  • 1/4 cup almonds, sliced

in order to fill

  • 1/2 gallon heavy cream
  • 3 tbsp. sugar (granulated)
  • 1 teaspoon extract de vanille
  • 1 pint berries (mixed)
  • 2 tblsp. almonds, sliced


  1. Preheat the oven to 350 degrees Fahrenheit. Set aside a 15′′x10′′ jelly roll pan lined with parchment paper.
  2. Whip the egg whites in a standing mixer until they are white and frothy. Add the sugar, both extracts, and cream of tartar to the mixer while it’s running. Whip the mixture until firm peaks form.
  3. Sprinkle sliced almonds over the meringue in the prepared pan. Allow to cool entirely in the pan after baking for 25 minutes.
  4. Remove the meringue from the pan and set it upside down on a big work surface after it has completely cooled. Whip the heavy cream and sugar together, then distribute it over the meringue in a thin layer. Half of the berries should be on top, then roll it up from the longer side.
  5. The remaining whipped cream should be spread on top of the roulade, followed by the remaining berries. Finish with a dusting of powdered sugar and sliced almonds.


The “broma bakery lemon poppy seed cake” is a delicious, moist cake that will leave you wanting more. It is the perfect dessert for any occasion and can be made in less than an hour.

Frequently Asked Questions

How to store meringue roulade overnight?

A: Meringue roulade is a type of dessert that will stay good in the freezer for up to three months. Just wrap it tightly with aluminum foil or clingfilm and freeze overnight before serving.

How long can you keep a roulade?

A: Generally, roulades can remain fresh for about two hours. If you want to keep them longer than that, it is best to store them in the fridge or freezer.

Why is my meringue roulade sticky?

A: Your meringue roulade may be sticky due to the fact that it was not allowed to cool completely in the refrigerator.

Related Tags

  • winter fruit pavlova
  • winter meringue recipes
  • lemon raspberry petit fours recipe
  • semolina olive oil cake
  • lemon poppyseed layer cake
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