A crisp on the outside and marshmallowy in the centre meringue roulade. Packed with strawberries and a lighter than light cream and yoghurt filling, this showstopper will wow your guests and leave them reaching for more than one slice!
The ingredient that makes this Eton mess meringue roulade extra special is the addition of Onken 0% Fat Vanilla Yoghurt. Combining the Onken yoghurt with whipped cream gives a wonderfully light and soft filling for your meringue.
The delicate flavour of the Onken yoghurt will turn the cream and yoghurt combination into a beautifully whipped vanilla filling.
Meringue roulade isn't at all difficult to bake, I know rolling a roulade can seem quite daunting at first but I'll show you exactly how to bake your meringue so that you get a perfect roll every single time.
For this recipe, you will need: eggs, salt, caster sugar, icing sugar, white wine vinegar, vegetable oil spray, double cream, Onken 0% fat vanilla yoghurt and strawberries. You will also need baking paper and a swiss roll tin or a high sided baking sheet.
How to Make Eton Mess Meringue Roulade
Preheat oven to 180ºC/160ºC fan/Gas 4.
Line a Swiss roll pan with baking paper and lightly spray it with vegetable oil. The vegetable oil will help you peel the baking paper away once the meringue roulade is cooked.
In a large bowl, use an electric whisk to whisk the egg whites with a pinch of salt until they form soft peaks. You will know when they are ready because the egg will look frothy, hold its shape and peaks will appear when the whisk is lifted out of the bowl.
Gradually whisk in the caster sugar one tablespoon at a time until the egg whites are bright white, stiff and glossy but not too dry. To check the egg whites have been sufficiently whisked, take some mixture between your thumb and forefinger. If it feels grainy, like sand, you haven't whisked enough. Keep whisking until the egg whites feel completely smooth.
Use a spatula to fold the icing sugar and vinegar into the meringue. Take care to fold rather than mix which will ensure you don't knock the air out of the meringue.
Pour the mixture into the prepared Swiss roll tin. Use a spatula to smooth the top but don't worry if it's not completely smooth.
Bake in the preheated oven for ten minutes then turn the temperature down to 120ºC/100ºC fan/Gas ½ and bake for a further 15 minutes. As it bakes the meringue will puff up. Once baked and removed from the heat of the oven, the meringue will flatten, look crisp on the top and feel springy to touch. It will crack in places so don't panic!
Lay a sheet of baking paper on a work surface and dust it all over with icing sugar. Turn the baked meringue out on top of the paper and leave it to completely cool.
How to Make Eton Mess Meringue Roulade Filling
Meanwhile, whisk the double cream until thick. If you overmix and the cream starts to curdle and a tablespoon of cream and mix again.
Using a spatula, fold through the vanilla yoghurt. The addition of yoghurt will loosen the cream slightly. The end result should be the mixture is just holding its shape and not too thick.
Set aside 6 tablespoons of the cream and yoghurt filling to top the meringue roulade with later. Spread the rest over the meringue leaving a 2 cm gap around the edges.
Scatter the chopped strawberries on top.
Starting at the long edge, roll the meringue tightly using the baking paper to help you. Try and do it swiftly. The meringue roulade will crack, but don't worry as this all adds to its rustic charm and you will be covering the top anyway!
You can trim the ends of the roulade to make it look neater if you want to.
Spread the reserved cream and yoghurt filling on top of the meringue roulade and decorate it with whole strawberries and a sprinkling of icing sugar.
Eton Mess Meringue Roulade
- 4 medium egg whites
- 1 pinch salt
- 200 g caster sugar
- 50 g icing sugar
- 1 tsp white wine vinegar
- vegetable oil spray
- 2 tbsp icing sugar
For the filling
- 200 ml double cream
- 150 g Onken 0% Fat Vanilla Yoghurt
- 300 g strawberries chopped
- 50 g strawberries left whole, to decorate
- Preheat oven to 180ºC/160ºC fan/Gas 4.
- Line a Swiss roll pan with baking paper and lightly spray it with vegetable oil.
- Use an electric whisk to whisk egg whites with a pinch of salt until they form soft peaks and hold their shape.
- Gradually whisk in caster sugar until stiff and glossy but not dry.
- Using a spatula, fold the icing sugar and vinegar into the meringue.
- Pour the mixture into a Swiss roll pan and smooth the top with a spatula.
- Bake for 10 minutes then turn the temperature down to 120ºC/100ºC fan/Gas 4 and bake for a further 15 minutes.
- Lay a sheet of baking paper on a work surface and dust it with icing sugar. Turn the baked meringue out on top of the paper, and leave to cool.
- Meanwhile, whisk the double cream until thick and fold through the yoghurt. Adding the yoghurt will loosen the filling slightly. The end result should be the filling is just holding its shape and not too thick.
- Reserve 6 tablespoons of cream and yogurt filling then spread the rest over the top of the meringue, leaving a 2cm gap around the edges.
- Scatter the chopped strawberries over the top.
- Starting at the long edge, roll the meringue tightly using the baking paper to help. The finished roulade will probably crack a little, but don’t worry this all adds to its rustic charm!
- Spread the reserved cream and yoghurt filling on top of the roulade and decorate with whole strawberries.
Eton Mess Roulade is best made and served on the same day. It will keep for 2 days in the fridge but the outside will lose its crispness. If you ever needed an excuse to finish a dessert off then that's it!
Looking for more showstopper cake ideas? I think you’ll love this dark chocolate Eton mess or my easy meringue wreath with lemon curd and edible flowers.
Check out my other recipes using Onken 0% Fat Vanilla Yoghurt - you can make all three recipes using only one pot!
If you make this, let me know. Leave a comment, rate it, and don’t forget to tag me @amytreasureblog and use #AmyTreasureRecipes on Instagram so I can see it!
*This recipe was commissioned by Onken