If you like pavlova, this meringue roll with lemon curd and fresh strawberries is for you. Bonus point, this roll is completely gluten-free, it consists mainly of egg whites and sugar. Fluffy and light, airy, the feeling of a cloud, this is how this dessert tastes like. As the roll itself contains quite a bit of sugar, I decided to fill it with a tart lemon curd as a nice contrast. In addition, I decided to go for fresh strawberries, but you are free to use any kind of fresh fruit you like. 
Since I am a huge fan of rolls, I recently published a blog article with all my roll recipes. I personally love preparing a sponge roll, if experienced, it will take very little time to prepare, also needs very little in the oven, and can be filled in so many ways. I find it so elegant and perfect if you are expecting company and are a little short on time. The perfect combo. However, this is not a classic sponge roll as we are basically making meringue, which is then rolled up. So no flour or fat meaning that it can break more easily. It may crack, it may look a bit more rustic, but that is its charm. Just cover up anything with whipped cream and present it as a rustic dessert. Nobody will mind. Be sure to serve within a few hours after filling as it tends to bleed and get softer over time.
Credit: Sally’s baking
This gluten-free meringue roll is made with egg whites and sugar. I filled it with whipped cream, lemon curd and fresh strawberries. For the meringue roll preheat oven to 150 degrees Celsius. Line a baking sheet with parchment paper. Divide the whites and yolks and be sure to have an absolutely fat-free bowl for your egg whites. Reserve four egg yolks for the lemon curd. You can check what to do with the left-over egg yolk in this blog post. Separately weigh the sugar in a small bowl. Now beat the egg whites with the cream of tartar until foamy. Add the sugar by the spoonful while beating on high. Once the sugar has been fully added, beat for a few minutes. You can do a test, if you rub a bit of the mixture in your fingers, you shouldn't feel the sugar crystals anymore. If you do, continue beating. The final result should be a stiff and glossy meringue. Beat in cornstarch and vanilla extract briefly on low. Then spread evenly on prepared baking sheet, sprinkle with one more tablespoon of sugar and bake for about 25 minutes. After a few minutes (it should still be warm), flip the roll onto a kitchen towel spinkled with icing sugar. Carefully take off parchment paper and roll from the short end with the towel. Let cool. You can make the roll the day before. I recommend leaving it rolled-up inside the towel at room temperature. Only fill shortly before serving. Meanwhile make the lemon curd. Put all ingredients except for the butter in a small pot. Heat on medium low while constantly stirring. After five minutes or so, the mixture should start to thicken. If nothing happens, slightly increase heat. Let thicken for a minute while stirring, then take off heat, add butter in chunks and let it melt. Transfer into a sterilized jar and chill until further use. For the filling set aside about three to four nice strawberries. Wash and hull all, cut the rest in chunks. Beat the cream with the sugar and vanilla extract until stiff, then carefully unroll the roulade, spread the cream and strawberries. Also put dollops of lemon curd. Then roll up. If desired for the decoration beat the cream with the sugar until stiff. Transfer into a piping bag with a star tip and pipe on top as desired (see picture for inspiration). Deocrate with the nice strawberries and some additional lemon curd. The roll should be eaten within a few hours. After a few hours it will start to soften. Chill airtight. I recommend eating it latest the following day.Meringue Roll with Lemon Curd and Fresh Strawberries
Ingredients
Instructions
2 Comments
FEL!X
Saturday May 2nd, 2026 at 06:06 AMWunderbar liebe Jenny! Die Rolle kommt tatsächlich wie eine Wolke daher!
Danke fürs Mitrollen und beste Grüsse, Felix
Jenny
Saturday May 2nd, 2026 at 07:05 AMDanke für das tolle Event!