Strawberry Meringue Roulade

"Impress your dinner guests with this elegant dessert from the Ballyseed Castle Hotel, Tralee, Ireland. Recipe can be halved."
photo by a user photo by a user
Ready In:
3hrs 10mins




  • Position rack in center of oven and preheat to 400°F.
  • Line 15 x 10 x 1-inch baking sheet with parchment paper (or waxed paper) extending 2 inches over ends of pan.
  • Grease the parchment paper with shortening.
  • Beat egg whites in large bowl until soft peaks form.
  • Gradually add 1¼ cups sugar, beating until meringue is stiff and shiny.
  • Spread meringue evenly in prepared baking sheet.
  • Bake until pale golden, about 8 minutes.
  • Reduce oven temperature to 325°F.
  • Bake until meringue is slightly firm to touch on top but soft inside, about 8 minutes longer.
  • Remove baking sheet from oven.
  • Run knife around pan sides to loosen meringue.
  • Turn out onto sheet of parchment paper.
  • Carefully peel off parchment paper.
  • Cool meringue 25 minutes.
  • Whip cream and vanilla in medium bowl to stiff peaks.
  • Mix sliced strawberries and preserves in another medium bowl.
  • Spoon the strawberry mixture over meringue, leaving 1-inch border on all sides.
  • Spread whipped cream over strawberry mixture.
  • Starting at one long side, gently roll up meringue jelly-roll style, enclosing filling.
  • Place roulade, seam side down, on platter.
  • Refrigerate at least 1 hour and up to 4 hours.
  • Dust roulade with powdered sugar.
  • Cut into slices.
  • Transfer to plates.
  • Garnish with whole strawberries, if desired.
  • Serve roulade chilled.

Questions & Replies

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  1. It's nice.. but I think if you make one cup of suger.. because it is so sweety.. thanx....
  2. So quick and easy and it makes an impressive looking dessert. I have added hazelnut meal to the meringue before baking for something a little different, and that is now our favourite way to have it. I also omit the jam or jelly, as we found it too sweet. It would be quite easy to change the fruit to just about whatever you liked. Off now to make it again for tonight!
  3. Made this for a pot-luck dinner. Went to get a piece for dessert...ALL GONE !!!! I've rated this recipe 5 stars for clarity of instructions and the beautiful presentation it makes. I't also a very economical dessert to make. I'll rate it again after I've actually tasted it, and I will be making it again soon. Many thanks for sharing this recipe
  4. We loved this! DH and I have dinner with friends often and I usually bring the dessert. They said this is their favorite...and mine too.


Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor. Liza at Recipezaar ********************************************************* No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year. . Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment..... . . Chairman Kaga: When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex” . Chef Paula Deen: When she says “awl”, she really means “oil”. When she says “y’all”, she really means “everyone except m’all”. When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”. And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”. . Emeril Lagasse: When he says “confectionery sugar’, he really means “confectioners’ sugar”. When he says “pappa-reeka”, he really means “paprika”. When he says “inside of”, he really means “in”. When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts. When he says “cardamin”, he really means “cardamom”. When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”. When he says “that www dot food thing”, he really means “I flunked Computerese 101”. . Iron Chef Morimoto: When he says “Foo Netwu”, he really means “Food Network”. . Dessert Dude Jacques Torres: When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.) . Spit Boy Jamie Oliver: When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”. When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”. When he says “rocket”, he really means “an older weapon being used in Iraq”. When he says “Fewd Netwuk”, he really means “Food Network”. . Numerous chefs: When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc. . Giggly-Wiggly Rachael Ray: When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”. When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”. . Two Fat Ladies: When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”. . Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
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