Strawberry cream roulade

Strawberry cream roulade

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(3 ratings)

Prep: 15 mins Cook: 30 mins Plus chilling

More effort

Serves 8
The meringue for this roulade is baked for only a short time to ensure it stays marshmallowy inside and rolls up easily

Nutrition and extra info

Nutrition: per serving

  • kcal303
  • fat14g
  • saturates7g
  • carbs41g
  • sugars39g
  • fibre1g
  • protein5g
  • salt0.19g
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    For the custard

    • 250ml milk



      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • 1 vanilla pod
    • 3 large egg yolks
    • 50g caster sugar
    • 1 rounded tbsp plain flour
    • knob of butter



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    For the meringue

    • 1 tsp each cornflour, white vinegar and vanilla extract
    • 4 large egg whites
    • 100g caster sugar
    • 100g icing sugar, plus a little extra

    To finish

    • 150ml tub double cream
    • 450g strawberries, sliced



      Once available in Britain for just a brief period during the summer, strawberries are now a year…


    1. Pour milk into a pan. Split vanilla pod lengthways and scrape out seeds, adding both to the pan. Slowly bring to the boil. Reduce heat and simmer for 2 mins.

    2. Meanwhile, put egg yolks, sugar and flour into a bowl. Using an electric beater, whisk until pale and fluffy. Whisk in a third of the hot milk, then add remainder. Add mixture to the pan and bring to the boil, stirring, until the custard is thickened. Reduce heat and simmer for 2 mins, stirring constantly. Fish out vanilla pod, beat in the butter and pour into a bowl. Cover surface with cling film, leave to cool, then chill. Can be made 1 day ahead.

    3. Heat oven to 160C/140C fan/gas 3. Line the base and sides of a 23 x 33cm Swiss roll tin with baking parchment. Blend cornflour, vinegar and vanilla extract to a smooth paste. Tip egg whites into a clean bowl. Mix together sugars in a separate bowl. Whisk egg whites until stiff, then gradually whisk in the sugar, alternating with a little paste until the mixture is thick and glossy. Spoon into the prepared tin and smooth the top. Bake for 20 mins until crisp on top. Meanwhile, whisk the cream and fold into the custard.

    4. Remove the meringue from the oven and turn out onto a sheet of baking parchment, peel off the lining paper and leave to cool for a few mins.

    5. Spread the custard evenly over the meringue to within 5cm of the short ends and to the edge of the long ends. Scatter with the sliced strawberries. Using the parchment to help you, roll up the meringue from one short end. Transfer to a flat plate and dust with icing sugar

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    Comments, questions and tips

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    Comments (2)

    saschlet's picture

    I didn't make the custard, just the roulade. Pretty easy to make. Used red wine vinegar instead of white which seemed to make little difference. Also used 2tsp cornflour as it seemed a little runny which made he meringue quite marshmallowy. I did find cooking time was nowhere near 20 mins but more like 60 mins at 120 to not be raw in the middle. With some whipped cream and raspberries, a special treat dessert. Will make again.

    talianamexicana's picture

    Lovely, quite easy (especially if you make the custard ahead of time!), but either use more milk or less flour for the custard or you'll end up needing to thin it!

    Questions (0)

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    Tips (1)

    Jacqui3's picture

    Make sure you plan in the time for the custard to cool, not too clear from opening statement. Lovely recipe and really much easier than I expected to roll the roulade.