Fruit-filled roulade

Filled with your choice of seasonal fruit, this roulade is a fantastic dessert for entertaining. With so many preferring to avoid gluten, it’s a great one if you’re not sure of your guests’ eating preferences

By Nici Wickes
  • 20 mins cooking
  • Serves 4
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  • 1/2 cup caster sugar plus 1 tbsp extra
  • 4 egg whites
  • 1 teaspoon vanilla essence
  • 1 teaspoon cornflour
  • 1 teaspoon vinegar
  • 1 tablespoon icing sugar or cornflour
  • 100 gram mascarpone
  • 100 millilitre fresh cream, whipped
  • 4-6 tamarillos, peeled and flesh chopped (or any seasonal fruit)
  • icing sugar, for dusting


  • 1
    Preheat oven to bake (not fan) at 160°C. Line a Swiss roll tin with baking paper and sprinkle with 1 tbsp caster sugar or cornflour.
  • 2
    In a large bowl, beat the egg whites until they foam and begin to stiffen. Add the caster sugar, one spoonful at a time, while beating until the mixture is thick and glossy. Add the vanilla essence, cornflour and vinegar towards the end of the beating.
  • 3
    Spread the meringue onto the paper. Bake for 20 minutes, remove and allow to sit for 2-3 minutes to cool slightly.
  • 4
    To assemble, sprinkle the top with icing sugar, then another piece of paper. Flip over and carefully remove the cooking paper that lined the tin. Now re-roll the meringue onto itself, either longways or from the short side, like I did. The log can now be left to cool until ready to fill. Overnight is fine.
  • 5
    For the filling, mix the mascarpone with the fresh whipped cream until smooth. Carefully unroll the meringue and spread with the cream mixture, then the chopped fruit. Re-roll, taking it off the baking paper as you do. Transfer to a serving plate and dust with icing sugar. Serve in slices.


  • For a dairy-free option, substitute the cream and mascarpone with coconut yoghurt.

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