• 5 egg whites
  • 225 grams (8 ounces) fine sugar
  • 2 teaspoons lemon juice
  • 18 grams (0.6 ounces) cornstarch
  • Cocoa powder to taste


  • 220 grams (7.75 ounces) cream cheese
  • 80 grams (3 ounces) heavy cream (33%)
  • 30 grams (1 ounce) powdered sugar
  • 60 grams (2.1 ounces) bitter chocolate


  • 140 grams (5 ounces) frozen cherries
  • 25 grams (0.9 ounces) sugar
  • 10 grams (0.35 ounces) cornstarch
  • 50 grams (1.75 ounces) walnuts


  • Electric Mixer

    An electric mixer is essential for whipping the egg whites to the perfect consistency. For best results, always ensure your bowl and beaters are completely clean and dry before starting.

  • Blender

    A high-speed blender will help you achieve a smooth cherry puree. Be sure to properly defrost and drain your cherries first to avoid excess liquid.

  • Baking Sheets

    Use sturdy baking sheets lined with parchment paper to prevent the meringue from sticking. Make sure to flip the meringue carefully to avoid breaking it.

  • Microwave

    A microwave is convenient for melting chocolate quickly. Use short pulses and stir in between to avoid burning the chocolate.

  • Pastry Bag

    A pastry bag will help you pipe the cherry filling evenly. If you don’t have one, a zip-top bag with the corner snipped off works in a pinch!


Step 1

1. Place the egg whites at room temperature in a clean, dry bowl. Begin whipping at a low speed until they form a beer foam consistency. Make sure the bowl is completely grease-free to achieve the best volume.

Step 2

2. Gradually add fine sugar one spoon at a time, continuing to whip. After all the sugar has been added, pour in the lemon juice and whip until smooth and fluffy. Next, gently mix in the cornstarch. Adding sugar gradually helps to ensure it dissolves completely and creates a stable meringue.

Step 3

3. Spread the meringue onto parchment paper as evenly as possible and sprinkle the top with cocoa powder. Bake at 150-160°C (300-320°F) for about 30 minutes. After baking, cover with another sheet of parchment paper, carefully flip it over, and let it cool. Use a ruler or any straight edge to help spread the meringue evenly.

Step 4

4. Defrost the frozen cherries, drain the water, and puree them using a blender. Mix in the sugar and cornstarch, then cook over medium heat, stirring until thickened. Set the mixture aside, cover with cling film, and allow it to cool. Toast the walnuts in a pan until fragrant, then chop them into medium-sized pieces. Don’t walk away while toasting the nuts as they can burn quickly.

Step 5

5. For the cream, melt the chocolate in the microwave in short pulses to prevent burning. In a bowl, combine the cold heavy cream, cream cheese, and powdered sugar, and whip until smooth. Add the melted chocolate and stir until fully incorporated. Ensure the chocolate is slightly cooled before adding to prevent melting the cream cheese mixture.

Step 6

6. Spread the cream over the cooled meringue evenly. Place the cherry filling in a pastry bag and pipe it in rows with small gaps between them. Sprinkle the chopped walnuts on top of the filling. Gently roll the meringue into a tight roll and refrigerate for several hours to stabilize. Use parchment paper to help roll the meringue and avoid cracks.


Enjoying this heavenly meringue roll can be a delightful experience with the right serving suggestions. 🍴

Festive Gatherings 🥳: Cut the roll into neat slices and arrange them on a fancy platter. Garnish with a sprinkle of icing sugar or a drizzle of additional melted chocolate for an extra touch of elegance.

Paired with Drinks ☕: Serve alongside a cup of freshly brewed coffee or tea to complement the rich and creamy flavors. For a more decadent pairing, consider a glass of dessert wine or a sweet liqueur.

Alfresco Dining 🧺: Perfect for picnics or outdoor events, pack the roll in an airtight container and bring along some fresh cherries and mint leaves for a refreshing accompaniment.

Whatever the occasion, this meringue roll can add a touch of sweetness and sophistication that’s sure to impress! 😋


Looking to make this recipe gluten-free or vegan? No problem! 🌱✨

Gluten-Free Variation 🌾: The original recipe is naturally gluten-free, just ensure all ingredients like cornstarch and chocolate are certified gluten-free to avoid any cross-contamination.

Vegan Variation 🌿: For a vegan twist, replace the egg whites with aquafaba (the liquid from canned chickpeas) using the same measurements. Substitute the cream cheese with a vegan cream cheese and the heavy cream with a full-fat coconut cream. Opt for dairy-free chocolate to complete your vegan meringue roll.

With these variations, everyone can enjoy a slice of this delightful treat! 🎉


  • Why did my meringue crack?

    Cracks can occur if the meringue is not handled carefully. Ensure you flip it gently and roll it slowly to maintain its shape.

  • How long can I store the meringue roll?

    You can store the meringue roll in the refrigerator for up to 3 days. Keep it tightly wrapped to maintain its freshness.

  • Can I make the meringue roll ahead of time?

    Absolutely! You can prepare the meringue roll a day in advance and store it in the fridge. It actually stabilizes better with some time.

  • How do I avoid over whipping the cream?

    Stop whipping the cream mixture as soon as stiff peaks form and it looks smooth. Over whipping can cause it to become grainy or even butter-like.

  • Can I substitute the cherries with other fruits?

    Yes, you can use berries like raspberries or strawberries. Make sure to adjust the sugar based on the sweetness of the fruit.

  • Why is my chocolate seizing when melted?

    Chocolate can seize if overheated or if it comes into contact with even a small amount of water. Melt it in short pulses and stir in between each pulse.

Nutrition facts

Meringue roll with chocolate, cherry & walnuts
Recipe Yield:8 servings
Calories:Per serving
Calories (Min - Max):300 - 350
Total Fat:18g
Saturated Fat:10g
Total Carbohydrate:34g
Total Sugars:25g