Peppermint Cream Meringue Roulade

7. 10. 2025

A light, fluffy, gluten-free egg white roll with chocolate and mint will satisfy your taste buds. It looks beautiful and tastes even better. See for yourself!

Ingredients

For the roulade:

• 4 large egg whites
• 1 cup caster sugar
• 1 tsp cornflour
• 1 tsp white wine vinegar
• flavourless oil for greasing

For filling and decoration:

• 1 tbsp icing sugar, plus extra to dust
• 1 1/2 cup double cream
• 1 tsp peppermint extract, or to taste
• a few drops of green and blue food coloring
• table of dark chocolate (we recommend Lindt Excellence Mint Intense chocolate)
• a few sprigs of mint to serve
• pouring cream to serve

Method

• Preheat the oven to 350°F.
• Grease a small tray and line it with baking paper.
• Beat the egg whites to stiff peaks in a large, clean bowl using an electric whisk. 
• Gradually add the sugar, a spoonful at a time, whisking until the mixture is thick and glossy – don’t rush this process; give it time to be incorporated after each addition.
• Beat in the cornflour and vinegar, then spread the meringue into the tin.
• Bake for 20-25 minutes until the top is set with a soft, pale golden crust. 
• It will puff up a lot, then deflate again as it cools.
• Lay a large sheet of baking paper on the work surface and dust it with icing sugar.
• Flip the baked meringues over and leave the baking paper in place.
• Leave to cool.
• Place the icing sugar, cream and peppermint extract in a large bowl and stir in a few drops each of green and blue food colouring until you have a pale mint green. 
• Whip to soft peaks.
• Peel the lining paper away from the cooled meringue and spread with the peppermint cream.
• Coarsely grate half the dark chocolate over.
• Starting with the long edge closest to you and using the edge of the paper to help, roll up the meringue as tightly as possible. 
• Place onto a flat serving plate or board with the join underneath.
• Shave a few curls from the remaining chocolate using a veg peeler; set aside for the top. 
• Break the rest in a heatproof bowl set over a pan of simmering water.
• Dust the roulade with icing sugar and drizzle with the melted chocolate. 
• Scatter on the mint and chocolate curls and serve with cream. 

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