Cherry Meringue Roll: Recipe + 12 Step-by-Step Photos

Cherry meringue roll is a popular variation of the Australian-New Zealand dessert Pavlova. It's distinguished by its crispy crust and soft center. Unlike the original Pavlova, the meringue is spread on a baking sheet, baked, then spread with cream and berries, and rolled into a roll.

Nutritional value per serving

191 kcal

Proteins: 8 g
Fats: 6 g
Carbohydrates: 37 g

*Nutritional value is calculated per 100g of ingredients

Total time: 3 hours
Time in the kitchen: 30 min
Complexity:

For experienced cooks. Special equipment may be required.
Number of servings: 6

This roll is as beautiful as it is delicious, which is why it is often used as a dessert on the festive table for birthdays, Christmas and New Year.

The filling of the roll can vary depending on personal preference. It can be fresh or frozen berries, fruit, lemon, or chocolate. Today I suggest making a meringue roll with cherry filling.

Recipe with step-by-step photos

Ingredients

Servings

Egg C1

4 pcs
Sugar

200 G
Cornstarch

20 G
Citric acid

1 tsp
Cream 33%

130 G
Cream cheese

200 G
Powdered sugar

30 G
Cherry

200 G
Almond petals

50 G

Preparation

Step 1

Separate the whites from the yolks. This must be done very carefully to ensure that no yolk gets into the whites. Also, be sure the bowl you pour the whites into is dry and clean. Otherwise, the whites won't whip and the meringue won't work.

Step 2

Add salt to the egg whites and beat with a mixer until fluffy. Start by beating at low speed, gradually increasing the speed to high. This ensures the egg whites are aerated and whipped better.

Step 3

Mix the citric acid with the sugar. While whisking, slowly add the sugar mixture to the egg whites. Continue whisking until stiff peaks form.

Step 4

Sift the starch into the whipped egg whites. Be sure to sift it through a fine sieve to avoid the formation of unpleasant lumps. You don't have to add starch to the meringue, but it makes the cake turn out better because it draws out excess moisture.

Step 5

Mix at minimum speed with a mixer or using a spatula.

Step 6

Line a baking sheet with parchment paper and spread the meringue on top. Spread the meringue into an even layer, approximately 1.5 cm thick. For a crispier surface, sprinkle with nuts or flaked almonds. Bake the meringue in the oven for 30 minutes at 150 degrees Celsius. Let the meringue cool at room temperature.

Step 7

Let's cook cherry fillingRinse the fresh berries and remove the seeds. Place them in a colander or on a paper towel to dry.

Step 8

Prepare the cream cheese. Place the well-chilled cream cheese, cold cream, and powdered sugar in a deep bowl. Beat the mixture with a mixer, gradually increasing the speed. Beat until fluffy and smooth.

Step 9

Turn the cooled roll over. Set aside some of the cream for decoration, and spread the rest over the surface of the cake. Make sure the thickest cream is on the edge where you'll start rolling.

Step 10

Now let's start rolling the roulade. Use the parchment paper as the base. Take your time, and don't worry if it breaks or crumbles—that's how it's supposed to be. Wrap the rolled roulade in the parchment and refrigerate for at least 2 hours. This will allow the crust to soak, the cream to set, and the roulade will be much easier to cut.

Step 11

Remove the roll from the refrigerator and trim off any uneven edges. Transfer the remaining cream to a pastry bag and decorate the roll as desired.

Answers to frequently asked questions

I can't roll the cake. What should I do?

If the meringue breaks when you roll it, it can still be saved. Simply cut the cake into quarters, spread with cream, and stack them instead of rolling them up.

What to do if the meringue sticks to the paper?

Tear off the parchment paper slowly and gradually, starting from the corners. Tip: Before placing the meringue on the baking sheet, spray the parchment paper with a little water to help the finished cake peel off easily.

Is it possible to prepare the roll the day before the celebration?

Yes, that's normal. To keep the roll fresh, leave it rolled up in the refrigerator. Decorate before serving.

Why add cornstarch and citric acid to a meringue roll?

Cornstarch makes the meringue's interior soft and marshmallow-like. It's aided by citric acid, which stabilizes the egg whites.

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