Mixed-berry meringue swiss roll

Mixed-berry meringue swiss roll

Ben's BBQ Bible
Billy Law

This recipe is very simple to prepare. The crunch of the meringue and almonds, combined with the sweet sharpness of the berries, makes it an English pavlova! I first saw a fantastic cook called Mary Berry prepare the basic recipe for this dessert on a UK cooking show called Daily Cooks, and I’ve used it many times since.

I would recommend a gas barbecue for this one, and it also works well in a conventional oven.


Quantity Ingredient
4 large egg whites
1 cup caster sugar
butter, for greasing
50g flaked almonds
icing sugar, for dusting
mint leaves, to garnish
extra berries, to serve


Quantity Ingredient
300ml thickened cream
1 vanilla bean, split
50g raspberries
50g blackberries
50g blueberries
100g strawberries, quartered


  1. Prepare your barbecue for indirect cooking over a high heat (200°C if you have a thermometer).
  2. Whisk the egg whites with ¼ cup of the caster sugar until just stiff. Add the remaining sugar and whisk until the mixture is stiff and glossy.
  3. Grease a baking tray with butter and line with baking paper. Spoon the meringue over the paper evenly, then sprinkle with flaked almonds.
  4. Place the tray between the heat sources for indirect cooking and close the lid. Cook at 200°C for 8–10 minutes, or until the almonds are golden. Keep an eye on things at this stage.
  5. Open the barbecue and cool slightly. Close the lid, reduce the heat to around 160°C and cook for a further 15–20 minutes, or until rm to the touch.
  6. Spread out a piece of baking paper, around the same size as the meringue, and dust with icing sugar. When the meringue is ready, turn it out onto the paper. Remove the baking paper from the bottom and allow to cool.
  7. To make the filling, whip the cream with the scraped seeds from the vanilla bean. Spread the cream evenly over the meringue, then scatter the mixed berries over the cream.
  8. Starting from the long edge of the meringue, roll up tightly, using the paper to help lift androll. Secure the roll tightly, leaving it wrapped in the paper, and chill for 45 minutes in the refrigerator.
  9. Serve the meringue roll garnished with mint leaves, and accompanied by additional fresh berries.
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