Summer Berry Roulade



A recent trip with friends saw us going strawberry picking at our local pick-your-own farm, it was a lovely way to spend time with friends whilst picking our own summer berries and chatting all things baking related.


Our local PYO farm is Millets, just a short drive out of Oxford, it’s a lovely garden centre with a beautiful farm shop and cafe and so much more, it’s worth coming here every season as they always have things going on, for Halloween they have a great pumpkin patch and an amazing Christmas market in the winter.


In all honesty I can say hands down, without a doubt, that I ate some of the best strawberries I’ve ever had in my entire life at Millets, so sweet and juicy and just everything you would want in a strawberry, they were divine. As well as strawberries I picked raspberries and redcurrants which were also great. All of which I put together to make this summer berry roulade, a perfect pudding for sharing at a BBQ or just with friends.


Summer Berry Roulade

(Serves 8)


  • 6 egg whites
  • 300g caster sugar
  • 300ml double cream
  • 2 tbsp icing sugar, plus more to dust
  • 2 tsp vanilla bean paste
  • selection of summer berries (strawberries, raspberries, redcurrants)


  1. In a glass, clean bowl, place the egg whites and using an electric hand whisk, whip until foamy.
  2. Continuing to whisk, add a spoonful of caster sugar and continue to whisk until all the sugar is incorporated and the meringue has reached stiff peaks.
  3. Line a baking tray with baking paper and pour the meringue in and smooth out using a palette knife, bake for 40 minutes at 200oC.
  4. Once baked, turn out onto a board and leave to cool with a damp tea towel draped over.
  5.  To make the filling whip the cream with the icing sugar and vanilla extract until thick, be careful not to over whip as you can easily make butter this way!
  6. Chop up the fresh fruit, reserving a selection for decoration. Spread half the cream over the meringue base and then scatter the chopped fruit up.
  7. Using a tea towel to assist, roll the meringue up tightly, don’t worry if it cracks, it’s all part of the beauty of a roulade, plus you can cover it up with cream!
  8. Pipe the remaining cream on top in decorative swirls, decorate with the rest of the fruit and a light dusting of icing sugar.




Although using a few ingredients, this roulade is a great crowdpleaser whilst not being too demanding to make, prevent food waste by saving the egg yolks for another bake.


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