Spiced meringue roulade

Cinnamon-scented meringue rolled around spiced, pillowy whipped cream and crunchy pistachios – utterly irresistible and incredibly simple to make.

1 hour

Serves 6


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email


  • 4 extra-large egg whites
  • ½ cup (100g) castor sugar + extra for serving
  • 1 tsp (5ml) cornflour 1 tsp (5ml) vinegar
  • Pinch salt
  • 2 tsp (10ml) ground cinnamon
  • 1½ cups (375ml) cream
  • 2 tsp (10ml) honey
  • ½ tsp (3ml) each ground clove, nutmeg and ginger
  • 1 slab (90g) dark chocolate, grated
  • 1 packet (100g) pistachio nuts, chopped
  • Icing sugar, for dusting



  1. Preheat oven to 150°C.
  2. Grease a 25cm x 30cm rectangular baking tray with non-stick spray and line with baking paper, leaving a 2cm overhang.
  3. Whisk egg whites until soft peaks form and add sugar, a heaped tablespoon at a time, whisking continuously until fluffy and stiff.
  4. Beat in cornflour, vinegar, salt and half the cinnamon.
  5. Spoon meringue onto prepared baking tray and smooth the surface using a spatula.
  6. Bake for 25-30 minutes until top is golden but meringue is still pliable.
  7. Gently turn out onto a new sheet of baking paper and peel paper off base. Cool.
  8. Dust with castor sugar.
  9. Whisk cream until soft peaks form, then fold in honey, spices and remaining cinnamon. 
  10. Spread spiced cream over baked meringue, leaving a 3cm border.
  11. Sprinkle with chocolate and half the nuts.
  12. Roll up meringue from the closest short side.
  13. Dust with icing sugar and top with remaining nuts before slicing and serving.


Browse more festive recipes here.


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Pesach white chocolate stack

Layers of matzo drenched in a sugar syrup, drizzled with chocolate and topped off with crunchy almonds. A seriously easy treat to make!

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.