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    Chocolate Meringue Roulade

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    Chocolate Meringue Roulade

    A variation on Pavlova, this meringue is rolled up into an impressive roulade. Don't worry about it cracking - the combination of chocolate meringue, raspberries and cream will still taste delicious. Just dust it with icing sugar and cocoa and serve with a glass of dessert wine.

    • Preparation time: 35 minutes
    • Cooking time: 45 minutes to 50 minutes
    • Total time: 1 hour 20 minutes to 1 hour 25 minutes 60 minutes 25 minutes

    Serves: 6 - 8


    • 1tsp cornflour
    • 1tsp natural vanilla extract
    • 1tsp malt vinegar
    • 1tbsp cocoa powder
    • 4tsp water
    • 4 medium egg whites, at room temperature
    • 225g Waitrose Golden caster sugar
    • Icing sugar for dusting
    • For the filling:
    • 150g luxury dark chocolate spread
    • 300ml whipping cream, whipped
    • 200g frozen raspberries, defrosted


    1. Line a 33cm x 23cm Swiss roll tin with baking parchment. In a bowl, mix together the cornflour, vanilla and vinegar. In a separate bowl, combine the cocoa powder and water.
    2. Whisk the egg whites into soft peaks, then whisk in the sugar a tablespoonful at a time, together with a small amount of the cornflour mixture. Continue adding the sugar and cornflour until the meringue forms stiff peaks. Gently fold in the cocoa and water.
    3. Spoon the mixture into the tin and spread evenly. Place in a preheated oven 150ºC, gas mark 2, for 45-50 minutes until crisp on the outside but still soft inside.
    4. Remove the meringue from the oven and cover loosely with foil for 15 minutes.Turn onto a large sheet of greaseproof paper and carefully peel off the lining paper. Leave until cold.
    5. Spread the chocolate spread evenly over the meringue. Cover with a layer of whipped cream and sprinkle the raspberries on top leaving a 2.5cm gap at the ends.
    6. Carefully roll up the roulade and chill. Transfer to a serving dish and dredge generously with icing sugar and cocoa.

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