• 16 grams (0.56 ounces) albumin
  • 130 grams (4.6 ounces) water
  • 200 grams (7.05 ounces) powdered sugar
  • 8 grams (0.28 ounces) vanilla sugar
  • 2 tablespoons (2 tablespoons) cocoa powder


  • 250 grams (8.8 ounces) mascarpone cheese
  • 150 grams (5.3 ounces) heavy cream (33%+)
  • 80 grams (2.82 ounces) powdered sugar
  • 1 tablespoon (1 tablespoon) cocoa powder


  • Mixing Bowls

    Ensure you have an assortment of sizes. Having an extra-large mixing bowl will make whipping the meringue easier.

  • Electric Mixer

    A stand mixer is ideal for whipping meringue to stiff peaks. A handheld electric mixer can work too, but be prepared for a workout!

  • Spatula

    Use a rubber spatula for folding delicate ingredients. It’s perfect for incorporating the cocoa into the meringue without deflating it.

  • Baking Sheet

    A flat, rimmed baking sheet covered with parchment paper is essential for even baking and easy transfer of the meringue.

  • Parchment Paper

    Pre-cut sheets can save time and ensure a non-stick surface. Remember to grease it lightly with vegetable oil.


Step 1

1. Add a little water to the albumin and mix well. Gradually add the remaining water while stirring until completely dissolved. Let the mixture sit for 10 minutes. Allowing the albumin mixture to rest enhances its whipping volume.

Step 2

2. Pour the albumin mixture into a bowl and begin whipping at medium speed until fluffy bubbles form.

Step 3

3. Gradually add the powdered sugar, one spoonful every 5 seconds, increasing the speed to maximum. Continue until all the powdered sugar is incorporated. Adding the sugar slowly ensures a stable meringue.

Step 4

4. Whip the meringue until it forms dense peaks. The mixture should be elastic and shiny.

Step 5

5. Gently fold in the cocoa powder using a spatula, making sure not to overmix.

Step 6

6. Preheat your oven to 160°C (320°F). Line a baking sheet with parchment paper and grease it lightly with vegetable oil.

Step 7

7. Spread the meringue evenly over the baking sheet.

Step 8

8. Bake in the preheated oven for 12 to 13 minutes. Turn off the oven and let the meringue sit inside for an additional 5 minutes without opening the door. This helps the meringue set properly.

Step 9

9. Transfer the baking sheet out of the oven and cover the meringue with another piece of parchment paper. Flip it over and remove the original parchment. Allow it to cool completely.

Step 10

10. For the creme, whisk the cream and powdered sugar together until medium peaks form.

Step 11

11. Add the mascarpone cheese and whip until the mixture is thick and smooth.

Step 12

12. Spread the creme evenly over the cooled meringue, taking care not to press too hard.

Step 13

13. Sprinkle nuts over the creme if desired.

Step 14

14. Gently roll the meringue into a roll. Transfer it to a dish, decorate as desired, and refrigerate for an hour before serving.

Step 15

15. Bon Appetit! This meringue roll tastes even better the next day.


Get ready to dazzle your guests with this delightful Cocoa Meringue Roll! 🍫 Serve slices of this cake chilled with a dusting of extra cocoa powder for visuals that scream elegance. 🌟 Place individual portions on dessert plates and drizzle with chocolate syrup for a luxurious touch. 🍫 For a burst of freshness, pair it with a scoop of fruity sorbet on the side. Lemon or raspberry flavors work exceptionally well to balance the sweetness of the roll. 🍋🍓 Hosting a tea party? **Cut the roll into smaller, bite-sized pieces** and arrange them on a tiered platter. This presentation not only looks fancy but makes it easy for guests to enjoy without the need for extra utensils. Feeling adventurous? Create a dessert platter by pairing the Cocoa Meringue Roll with assorted fresh berries, whipped cream, and a sprinkling of chopped nuts for a harmonious blend of flavors and textures. 🍓🍰 Whether you serve it as a **show-stopping centerpiece at your dinner party** or as a delightful afternoon treat, this cocoa meringue roll is sure to leave a lasting impression. 🌟 Enjoy!


For those with dietary restrictions, we’ve got you covered! 🌱💚 **Gluten-Free Version:** Ensure all your ingredients are certified gluten-free. Most meringue components are naturally gluten-free, but double-check your powdered sugar and cocoa just in case. **Vegan Version:** - **Meringue:** Use aquafaba (the liquid from a can of chickpeas) instead of albumin. Whip 1/2 cup of aquafaba with 1/4 teaspoon of cream of tartar until stiff peaks form. Replace the powdered sugar and vanilla sugar as usual. - **Creme:** Substitute mascarpone with vegan cream cheese, and replace heavy cream with a chilled coconut cream. Whip until thick, adding powdered sugar and cocoa as directed. These adjustments ensure everyone can enjoy this delectable dessert without missing out on any of the flavors! 🌿✨


  • Why won't my meringue stiffen?

    Make sure your bowl and utensils are completely clean and free of any grease. Also, ensure you're using fresh ingredients and have allowed the albumin to fully hydrate.

  • How do I prevent my meringue from sticking to the parchment paper?

    Lightly grease the parchment paper with vegetable oil before spreading the meringue. This should help in easy removal post-baking.

  • Can I make the meringue roll in advance?

    Yes, you can prepare the roll a day in advance and store it in the refrigerator. Wait to decorate until just before serving for the freshest presentation.

  • Can I use heavy cream with lower fat content for the filling?

    For best results, use cream with at least 33% fat content. Lower fat creams may not whip as well and could result in a runny filling.

  • How can I ensure my roll doesn't crack when rolling?

    Allow the meringue to cool completely before adding the cream. When rolling, do it gently and with even pressure to avoid breaks.

  • Can I add fruits or nuts inside the roll?

    Absolutely! Finely chopped nuts, like almonds or hazelnuts, add a lovely crunch. Soft fruits, like berries, can add bursts of flavor, but be mindful not to overload and make the roll too heavy.

Nutrition facts

Recipe Yield:8 servings
Calories:350-400 calories per serving
Calories (Min - Max):350 - 400
Total Fat:20g
Saturated Fat:12g
Total Carbohydrate:40g
Total Sugars:32g