Meringue roll


  • 6 grams of FunCakes meringue powder
  • FunCakes Fruity Spread – Raspberry
  • FunCakes Christmas medley
  • FunCakes Icing Sugar
  • 56 ml of water
  • 140 grams of fine granulated sugar
  • 200 ml of whipped cream
  • Fresh raspberries, strawberries, blueberries
  • FunCakes decorating bag 30 cm
  • Wilton spatula edge
  • Wilton parchment paper
  • Clean ironed dishcloth

Put the meringue powder and water in a bowl and stir. Lumps remain visible. Mix this at high speed into a white and foamy texture and then add the fine granulated sugar bit by bit while mixing. Mix this until it peaks. Cover a baking tray with parchment paper and preheat the oven to 120°C (convection oven 100°C). Spread the foam with a spatula over the baking paper into a rectangular piece with a thickness of about 1 cm. Let it dry for 40 minutes in the oven. Put a clean ironed tea towel on the counter and sprinkle generously with icing sugar. Place the meringue foam with the parchment paper upwards on the tea towel and carefully remove it. Let it cool by air for about 10 minutes. In the meantime, whip the cream (without adding sugar!) and put some fruity spread in a piping bag. Spread the whipped cream over the whole plate of foam and drizzle the fruity spread over it. Carefully roll it by using the dishcloth. It will tear or break a bit here and there, but that gives the right appearance to the meringue roll. Sprinkle generously with icing sugar again. Wash the fruit, cut the strawberries in half and place it on top of the roll. Sprinkle some Christmas medley over it and top it off with a little bit of icing sugar on top of the fruits.