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An eton mess roulade topped with whole strawberries

Eton Mess Meringue Roulade

Course: Dessert
Cuisine: British
Keyword: Eton Mess, Eton Mess Roulade, Meringue Roulade, Roulade
Skill level: More Effort
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 12
Calories: 162kcal
Author: Amy Treasure
A crisp on the outside and chewy on the inside Eton Mess Roulade. The addition of yoghurt to the whipped cream makes a wonderfully light filling. This Eton Mess Roulade is the perfect showstopper dessert and great for entertaining. 
Print Recipe


  • 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. 


Calories: 162kcal | Carbohydrates: 24g | Protein: 0g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 10mg | Potassium: 57mg | Fiber: 0g | Sugar: 23g | Vitamin A: 245IU | Vitamin C: 17.2mg | Calcium: 15mg | Iron: 0.1mg