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    Chocolate and Strawberry Meringue Roulade

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    Chocolate and Strawberry Meringue Roulade

    Fresh strawberries and a rich chocolate sauce enveloped in a soft-centred meringue for a light dessert. You can use other soft fruit such as raspberries or blueberries in place of the strawberries, if you prefer, just keep to the total weight of 400g.

    • Preparation time: 25 minutes, plus cooling time
    • Cooking time: 40 minutes
    • Total time: 1 hour 20 minutes 60 minutes 20 minutes

    Serves: 8


    • 5 large egg whites
    • 200g caster sugar, plus 2 tsp
    • 75g Waitrose Organic Dark Chocolate
    • 1 tsp vanilla essence
    • 4 tbsp skimmed milk
    • 400g strawberries, very thinly sliced
    • Icing sugar or cocoa powder, for dusting


    1. Preheat the oven to 150°C, gas mark 2. Draw a rectangle about 30 x 25cm onto a sheet of baking parchment and place on a large baking tray.
    2. Place the egg whites in a bowl and whisk until stiff. Gradually whisk in 200g of the caster sugar, a little at a time, until glossy. Finely grate 25g of the chocolate and add to the meringue with the vanilla essence.
    3. Spoon the meringue mixture onto the baking parchment and spread level with a palette knife to just fill the rectangle. Bake for about 40 minutes, or until the surface feels just crisp. Leave to cool.
    4. Chop the remaining chocolate and place in a small, heavy-based pan with the milk. Heat very gently, stirring until the chocolate has melted to make a smooth sauce. Leave to cool for about 30 minutes, or until thickened.
    5. Lightly sprinkle a sheet of baking parchment with the remaining 2 tsp sugar and invert the cooked meringue onto it. Remove the baking parchment, spread the cooled chocolate sauce in a thin layer over the meringue and scatter with the strawberries.
    6. Starting at a short end, loosely roll up the meringue. Transfer to a serving plate. Dust with icing sugar or cocoa powder and chill until ready to serve. Serve within 1 hour.

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