Strawberry roulade

Nothing is better with strawberries than meringue and cream. Michael Diacono makes a traditional strawberry roulade with meringue and Chantilly cream. Simple and delicious. 

Strawberry roulade



  • 4 egg whites
  • 225g sugar
  • 50g ground almonds
  • 1 tsp almond extract

Chantilly cream

  • 240ml whipping cream
  • 2 tbsp sugar
  • ½ tsp vanilla extract


  • 225g strawberries, hulled and halved
  • Pistachios, to garnish


  1. Whisk the egg whites adding half the sugar a little at a time until stiff peaks form.
  2. Mix the remaining sugar with the ground almonds and almond extract.
  3. Whisk the egg whites and add the sugar and almond mixture a little at a time 
  4. Line a baking sheet with baking paper and pour over the meringue mixture.
  5. Bake in the oven at 190°C for 30 mins.
  6. Turn off the oven and allow to cool in the oven.
  7. To make the Chantilly cream, whip the cream with the sugar and the vanilla extract.
  8. Flip the cold meringue over onto a board and covered with baking paper and spread the Chantilly cream over the top.
  9. Add the chopped strawberries on the top and roll into a roulade shape.
  10. Cover in cling film and place in the fridge for approx. 1 hr.
  11. Dust with icing sugar and top with pistachios and couple of strawberries.

This recipe first appeared on Gourmet Today TV, aired on TVM on 22 April, 2017. 

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