Meringue Pavlova Roll with Berry Filling
Crispy outside, soft inside, filled with airy cream and juicy berries — a dreamy dessert!
Oh, this pavlova roll... I could talk about it forever! There’s something magical about that contrast — the delicate crunch of meringue giving way to a cloud of cream and bright, juicy berries. It’s the kind of dessert that makes the whole table go quiet for a moment. And believe me, that’s a good sign ;)
I’ve made this roll so many times now, and it never fails to impress. It looks like something from a fancy pâtisserie, but I promise you, it’s much simpler than it seems. The meringue is forgiving, the cream comes together in minutes, and the berry filling? Pure magic. So if you’ve been hesitant to try working with meringue — this is your sign to go for it!
Ingredients
For the meringue:
Egg whites – 200 g (about 6)
Sugar – 260 g
Cornstarch – 20 g
Salt – a pinch
Citric acid – a pinch
For the cream:
Mascarpone – 250 g
Heavy cream (cold) – 200 ml
Powdered sugar – 30 g
Vanilla extract – 1 tsp
For the berry filling:
Frozen berries – 200 g
Sugar – 20 g
Lemon juice – 1 tbsp
Cornstarch – 1 tsp
How to Make It
1. Make the meringue
Beat the egg whites with salt and citric acid until foamy.
Then gradually add the sugar and keep whipping until you get a glossy, stiff meringue — this takes about 10–15 minutes, so be patient!
The mixture should be smooth and shiny, holding its shape beautifully. Gently fold in the cornstarch at the end.
2. Bake
Spread the meringue onto a parchment-lined baking tray in an even layer. Bake at 150°C (300°F) for about 35 minutes. The top should be dry and slightly golden, but still soft inside. Let it cool completely — don’t rush this part!
3. Prepare the berry filling
While the meringue is cooling, let’s make our berry filling. Combine the frozen berries with sugar, lemon juice and cornstarch in a small saucepan.
Simmer over medium heat, stirring occasionally, until thickened. Set aside to cool completely.
4. Make the cream
Beat together the mascarpone, cold heavy cream, powdered sugar and vanilla until fluffy and spreadable. Be careful not to overbeat — stop when it holds soft peaks. The cream should be light and airy, like a cloud :)
5. Assemble and roll
Now for the fun part! Flip the cooled meringue onto a fresh sheet of parchment paper.
Spread the cream evenly over the surface, leaving a small border around the edges. Spoon the berry filling over the cream in little dollops.
Using the parchment to help you, gently roll up the meringue lengthwise. Don’t worry if it cracks a little — this is completely normal and actually looks quite beautiful!
Transfer to the fridge and let it chill for at least 2–3 hours, or even better, overnight.
A Few Tips
Make sure your cream is really cold — it whips much better this way. I even chill my bowl sometimes!
Don’t stress about cracks in the meringue. They happen to everyone, and honestly? It still tastes absolutely divine.
For clean slices, use a sharp knife dipped in hot water between each cut.
Decorate however your heart desires, slice it up, and enjoy! This one always disappears faster than I expect... so maybe make two ;)
— Victoria