In short: A meringue roulade is baked at a low temperature until the surface is firm and the middle stays soft, then rolled while warm — a cooled sheet cracks. The starch and acid in the recipe exist precisely so that it bends rather than breaks.
Ingredients
Meringue: 190 g egg white, 220 g sugar, 8 g lemon juice or 1 g citric acid, 20 g cornflour, 25 g pistachios or flaked almonds.
Cream: 220 g cream cheese, 45 g icing sugar, 200 g heavy cream 33 %.
Also: 300 g berries — strawberries, blueberries, raspberries, wild strawberries.
Baking the meringue
Whip the whites at medium speed to soft peaks, then add the sugar a spoonful at a time without stopping. The finished mass is dense and glossy, holds a beak on the whisk and does not run; you should feel no sugar grains between your fingers.
Fold in the acid and sifted cornflour at the very end, briefly, so as not to deflate the mass. Spread it in an even layer 1.5–2 cm thick on a lined tray, scatter the pistachios over and bake at 140–150 °C for about 40–50 minutes.
The finished meringue is dry and matte on top and still soft inside. Do not let it brown: a coloured crust turns brittle.
The cream
Whip the cold cream cheese with the icing sugar until smooth, then add the cold cream in a thin stream and whip to firm peaks. Everything must come from the fridge, or the cream will split.
Rolling without cracks
Turn the meringue onto a fresh sheet of parchment, peel off the sheet it baked on and let it stand for 10–15 minutes — it should be warm but not hot. Spread the cream, leaving 2 cm clear at the far edge, scatter the berries and roll, pulling the parchment to help.
Roll along the long side and take your time: a sharp movement breaks the crust. Chill the finished roulade seam down for two to three hours.
Frequently asked questions
Why does my meringue roulade crack when rolled
The sheet has cooled or is over-baked. Roll it warm and bake only until the surface is dry and matte, never browned.
Why are starch and lemon juice in the recipe
The acid stabilises the whites and the starch binds moisture. Together they give an elastic sheet that bends instead of crumbling.
How long does the finished roulade keep
Up to 48 hours refrigerated. After that the meringue takes up moisture from the cream and stops holding its shape.