Mary Berry Banoffee Meringue Roulade Recipe [Tips & Tricks]

If you’re looking to impress your friends or just treat yourself to something truly special, Mary Berry’s Banoffee Meringue Roulade recipe is a must-try. It’s the perfect blend of creamy, sweet banana goodness, paired with the lightest, crispiest meringue that melts in your mouth. What makes this recipe stand out is its delightful balance of textures-the chewy meringue, smooth toffee, and ripe banana come together in a delicious symphony of flavors.

Plus, it’s not as complicated as it sounds!

With Mary Berry’s expert guidance, you’ll be able to whip up this showstopper in no time. Whether you’re hosting a dinner party or just indulging in a little treat, this roulade is guaranteed to leave everyone asking for seconds.

Mary Berry Banoffee Meringue Roulade Recipe

Ingredients Needed

To make Mary Berry’s Banoffee Meringue Roulade, you’ll need a selection of high-quality ingredients to create this indulgent dessert. Here’s a list of what you’ll need, broken down into the main components: meringue, filling, and topping.

1. For The Meringue

   • Egg whites (4 large): The key to making meringue light and fluffy. Make sure to separate them carefully to avoid any yolk contamination, as even a tiny amount of yolk can prevent the meringue from whipping up properly.
   • Caster sugar (225g): This finely ground sugar dissolves quickly into the egg whites, allowing the meringue to form stiff peaks and ensuring a smooth texture.
   • Cornflour (1 tsp): Helps to stabilize the meringue and gives it a slight chewiness, which balances the crispness.
   • White vinegar (1 tsp): This acid helps to stabilize the egg whites and ensures that the meringue maintains its structure while baking.
   • Vanilla extract (1 tsp): Adds a subtle flavor to the meringue base, complementing the sweetness of the filling.

2. For The Filling

   • Double cream (300ml): The base of the filling, creating a rich, velvety texture. The cream must be whipped to stiff peaks, so it holds its shape but remains smooth and indulgent.
   • Bananas (2-3 ripe but firm): Bananas are the heart of this dessert, offering a soft sweetness and a bit of texture that contrasts beautifully with the crunchy meringue and smooth cream.
   • Toffee sauce (200g): This is what brings the signature banoffee flavor to the roulade. You can either buy pre-made toffee sauce or make your own by simmering condensed milk, butter, and sugar together until thickened and golden.

3. For Decoration (Optional But Recommended)

   • Dark chocolate (50g): Finely grated or shaved, dark chocolate adds a touch of bitterness to balance the sweetness of the dessert.
   • Extra toffee sauce: Drizzle some extra sauce over the finished roulade for an added caramel richness.
   • Banana slices: For a fresh, visually appealing topping that enhances the banana flavor.

Equipment Needed

To bring Mary Berry’s Banoffee Meringue Roulade to life, you will need a few key pieces of kitchen equipment. Having the right tools ensures that each stage of the process goes smoothly.

1. Electric Mixer or Whisk: Whipping the egg whites to stiff peaks is much easier with an electric mixer. It saves time and effort, and guarantees that the meringue is properly aerated and stable. If you don’t have an electric mixer, a hand whisk will work, but it will take more time and effort.

2. Baking Sheet: A large, flat baking sheet is ideal for spreading the meringue evenly into a rectangle shape. Choose one that’s lined with baking parchment to prevent the meringue from sticking and to ensure easy removal after baking.

3. Piping Bag (Optional): If you want a more polished, precise look to your meringue, you can use a piping bag to pipe the meringue onto the baking sheet, but this is entirely optional. Spreading it by hand will give a rustic look, which is equally charming.

4. Large Mixing Bowls: For whipping the egg whites and preparing the filling, you’ll need bowls large enough to comfortably hold your ingredients. A glass or metal bowl works best for whipping egg whites, as plastic can retain oils that interfere with whipping.

5. Offset Spatula: This tool is perfect for spreading the whipped cream evenly over the meringue and also for gently lifting and rolling the roulade without damaging the delicate meringue.

6. Sharp Knife: Use this to slice the banana into even pieces and to cut the roulade after it’s rolled. A sharp knife helps create clean, neat cuts that enhance the presentation.

How To Make Mary Berry’s Banoffee Meringue Roulade

Now that you’ve gathered your ingredients and equipment, let’s walk through the step-by-step process of creating this delightful dessert.

1. Preheat and Prepare: Start by preheating your oven to 180°C (160°C fan-assisted) or 350°F (320°F for fan ovens). Line your baking sheet with baking parchment. Make sure the parchment is cut to fit the sheet, and lightly grease it so the meringue can easily lift off when it’s done.

2. Whisk the Egg Whites: In a large, clean mixing bowl, whisk the egg whites using your electric mixer until they form soft peaks. At this point, gradually add the caster sugar, a spoonful at a time, while continuing to whisk until the meringue holds stiff peaks and appears glossy. Add the cornflour, vinegar, and vanilla extract, and whisk briefly to combine.

3. Spread the Meringue: Transfer the meringue to the prepared baking sheet. Using a spatula, gently spread it into an even rectangle shape. Try to keep the edges smooth and the surface even, but don’t worry if it’s a bit imperfect. The meringue will have a charming, rustic finish.

4. Bake the Meringue: Bake the meringue in the preheated oven for around 15-20 minutes, or until the edges are golden and crisp. The center should remain soft, so don’t worry if it’s slightly puffed up. Once done, allow the meringue to cool on the baking sheet for 10-15 minutes.

5. Whip the Cream: While the meringue is cooling, whip the double cream in a separate bowl until it forms stiff peaks. You can sweeten the cream with a bit of powdered sugar if you like, though it’s not necessary given the sweetness of the meringue and toffee sauce.

6. Assemble the Roulade: Once the meringue has cooled slightly, carefully turn it out onto a sheet of baking parchment dusted with icing sugar. Peel off the original parchment from the meringue and spread the whipped cream evenly over the surface. Arrange the banana slices on top of the cream and drizzle generously with toffee sauce.

7. Roll the Roulade: Gently lift one edge of the parchment and roll the meringue into a log shape. Take your time, ensuring that it’s rolled tightly but not so tight that the meringue cracks. Once rolled, transfer it to a serving platter.

8. Decorate: Finish by drizzling the roulade with extra toffee sauce, and if desired, sprinkle some grated dark chocolate and additional banana slices on top. Slice and serve!

Expert Tips

• Egg Whites: For the best meringue, make sure that the egg whites are room temperature before whisking. Cold eggs can make it harder to achieve stiff peaks. Additionally, ensure that no egg yolks are mixed with the whites, as this can prevent them from whipping properly.

• Stabilize the Meringue: Adding vinegar and cornflour stabilizes the meringue, giving it a slight chewiness inside while still crisp on the outside. This creates a lovely texture contrast in the roulade.

• Don’t Overfill: When adding the filling ingredients like whipped cream and bananas, be sure not to overload the meringue. Too much filling can make it difficult to roll and can cause the meringue to crack.

• Chill Before Serving: If you have time, chill the roulade in the fridge for 30 minutes before serving. This allows the cream to firm up slightly and the flavors to meld together.

Mary Berry’s Banoffee Meringue Roulade is a decadent yet surprisingly simple dessert that delivers big on flavor and texture. The contrast between the crisp meringue, the creamy filling, and the rich toffee sauce creates a perfect balance of sweetness and texture.

With a bit of care and attention to detail, anyone can master this roulade, making it a wonderful treat for any occasion-from family gatherings to elegant dinner parties. Enjoy the process, and most importantly, savor every bite of this indulgent creation!.

Easy Recipe Variations For Mary Berry’s Banoffee Meringue Roulade

Mary Berry’s Banoffee Meringue Roulade is a delightful dessert that combines the crispness of meringue with the sweet, creamy filling of banana and toffee. While the classic recipe is absolutely divine, there are numerous ways to customize and personalize the dish to suit your tastes or dietary preferences. Here are a few easy variations you can try:

1. Fruit Twist: While bananas are the traditional fruit used in Banoffee desserts, you can experiment with other fruits for a fresh twist. For example, swap out the bananas for berries such as strawberries, raspberries, or blueberries. These fruits add a different flavor profile and vibrant color, giving the roulade a new, refreshing taste.

2. Caramel Variations: For those who want to intensify the toffee flavor, consider making your own caramel sauce. This can be done by melting sugar and butter together until golden brown, and then adding a splash of cream. You can even add a pinch of sea salt for a salted caramel twist. If you prefer a less rich caramel, you could opt for a lighter version, such as butterscotch sauce, for a smoother, less intense flavor.

3. Dairy-Free & Vegan Options: For those with dietary restrictions, a dairy-free or vegan version of the roulade is achievable with a few simple swaps. Instead of using dairy cream for the filling, you can use coconut cream, which provides a luscious and slightly tropical flavor. Additionally, for the meringue, you can substitute egg whites with aquafaba (the liquid from a can of chickpeas) to make the meringue. This alternative will yield a similar texture and consistency, perfect for those following a plant-based diet.

4. Chocolate Additions: To add a decadent twist to the roulade, drizzle some melted dark chocolate or white chocolate over the top before serving. For an even richer experience, sprinkle chocolate shavings or cocoa nibs between the layers of meringue and filling. The combination of chocolate and banana is always a crowd-pleaser and brings a luscious, indulgent touch to the dessert.

5. Nutty Variation: Add a crunchy contrast to the softness of the meringue by incorporating toasted nuts into the filling. Walnuts, pecans, or hazelnuts work beautifully and provide a wonderful depth of flavor. You could also sprinkle crushed nuts on top of the roulade before serving, adding both texture and visual appeal.

Each of these variations offers a unique spin on the classic Banoffee Meringue Roulade, ensuring there’s a version that can cater to any preference, dietary need, or occasion.

Best Practices To Store Leftovers

If you’re lucky enough to have leftovers from your Banoffee Meringue Roulade, proper storage is key to maintaining its texture and flavor. Meringue-based desserts can be delicate, so careful handling is essential to preserve the crispiness of the meringue and the creamy filling. Here are some best practices for storing your leftovers:

1. Immediate Consumption: The roulade is best enjoyed fresh, as the meringue tends to soften over time when exposed to moisture from the filling. However, if you have leftovers, it’s best to consume them within a day or two to retain the best texture and flavor.

2. Storing the Roulade: If you plan to store the roulade, place it in an airtight container in the fridge. This helps to preserve the creaminess of the filling while preventing the meringue from becoming too soggy. Avoid covering it tightly with plastic wrap or foil as this could trap moisture, which will soften the meringue.

3. Separation for Longevity: If you want to extend the freshness of the roulade, consider storing the meringue and filling separately. Keep the meringue in a cool, dry place (such as a sealed container on the counter) and the filling (including bananas, toffee, and whipped cream) in the fridge. When you’re ready to serve, simply reassemble the roulade. This method helps maintain the crispy texture of the meringue for a little longer.

4. Freezing the Meringue: If you have leftover meringue from your roulade that you don’t want to waste, you can freeze it. Meringue holds up quite well in the freezer, especially if you keep it in a single layer. Place it on a tray lined with parchment paper and freeze until solid, then transfer it to an airtight container or resealable bag for long-term storage. When ready to use, allow it to defrost at room temperature before assembling the roulade again.

5. Re-assembling the Roulade: If you’ve stored the meringue and filling separately, gently re-roll the roulade for presentation. Keep in mind that the meringue may lose some of its original crispness after refrigeration, but it will still have a delicious flavor and texture.

By following these storage guidelines, you can ensure that your leftover Banoffee Meringue Roulade stays as close to the original as possible, allowing you to enjoy the dessert for a couple of days longer.

What Goes Well With Banoffee Meringue Roulade

The Banoffee Meringue Roulade is an indulgent treat on its own, but there are several accompaniments that can elevate the experience even further. Here are a few ideas of what pairs beautifully with the roulade:

1. Coffee or Espresso: Banoffee Meringue Roulade’s rich, creamy layers and caramel flavor balance perfectly with a strong cup of coffee or espresso. The bitter notes of the coffee contrast the sweetness of the roulade, creating a harmonious pairing. A café-style latte or cappuccino also works beautifully if you prefer a milkier coffee drink.

2. Vanilla Ice Cream: For an extra touch of indulgence, serve the roulade with a scoop of vanilla ice cream. The ice cream’s cool, creamy texture complements the sweetness of the toffee and banana filling, creating a smooth contrast to the meringue’s crunch. Alternatively, a rich toffee or caramel ice cream could intensify the dessert’s flavors.

3. Fresh Berries: For a burst of freshness and tartness, pair the roulade with fresh berries such as raspberries, blackberries, or strawberries. The slightly tangy fruit balances out the sweetness of the Banoffee Meringue Roulade, adding a pop of color and a refreshing contrast to the richness of the dessert.

4. Whipped Cream or Clotted Cream: If you prefer a richer and creamier experience, serve the roulade with a dollop of whipped cream or clotted cream. The velvety creaminess of these accompaniments pairs well with the dessert, enhancing its luxurious feel and adding a silky texture.

5. Lemon Sorbet: For those looking for a refreshing contrast, lemon sorbet is an excellent choice. Its tart, citrusy zing provides a light and cleansing palate cleanser, balancing out the sweetness of the roulade and offering a refreshing note between bites.

6. Tea: For a more elegant pairing, serve the roulade with a cup of tea. A classic Earl Grey or a fragrant jasmine tea works well with the dessert’s complex flavors. The subtle floral notes and lightness of tea complement the richness of the roulade without overwhelming it.

Conclusion

Mary Berry’s Banoffee Meringue Roulade is a true showstopper, combining textures and flavors that satisfy almost every sweet tooth. The delicate crunch of the meringue, the smooth, sweet banana and toffee filling, and the rich cream all come together to create an unforgettable dessert.

While the classic recipe is a crowd favorite, it’s easy to make the roulade your own with different fruits, caramel variations, or dietary swaps. With proper storage techniques, leftovers can be enjoyed for a few days, and a variety of delicious pairings, from coffee to vanilla ice cream, can further enhance the experience. Whether it’s for a special occasion or just a treat to enjoy with loved ones, this dessert is sure to leave a lasting impression.

FAQs

What Is A Banoffee Meringue Roulade?

A banoffee meringue roulade is a delicious dessert made by rolling a crisp meringue shell filled with a combination of banana, toffee, and whipped cream. It’s a variation of the traditional roulade with a unique and indulgent banoffee twist.

What Ingredients Do I Need For Mary Berry’s Banoffee Meringue Roulade?

To make Mary Berry’s banoffee meringue roulade, you will need egg whites, caster sugar, cornflour, vanilla extract, bananas, toffee sauce, double cream, and a few other ingredients for decoration such as grated chocolate or additional bananas.

How Do I Make The Meringue For The Roulade?

To make the meringue, whisk egg whites until stiff peaks form, then gradually add caster sugar until glossy. Gently fold in cornflour and vanilla extract.

Spread the meringue onto a baking sheet and bake until crisp and golden. Allow it to cool before assembling the roulade.

Can I Make The Meringue In Advance?

Yes, you can make the meringue in advance. Once it is baked and cooled, store it in an airtight container for up to 24 hours. Just be sure to handle it gently when assembling the roulade to avoid cracking.

What Type Of Toffee Sauce Should I Use For The Roulade?

You can use either homemade or store-bought toffee sauce. For homemade, simmer condensed milk with butter and sugar until it thickens. The sauce should be rich and smooth to pair well with the meringue and bananas.

How Do I Assemble The Banoffee Meringue Roulade?

Once the meringue has cooled, spread a layer of whipped double cream onto it. Then, drizzle the toffee sauce and top with sliced bananas. Carefully roll the meringue from one end to the other, making sure to keep the roll tight but not too tight to avoid cracking.

Can I Substitute The Bananas In The Roulade?

Bananas are key to the banoffee flavor, but you could experiment with other fruits like peaches or strawberries for a variation. However, the traditional banoffee flavor comes from the combination of banana, toffee, and cream.

How Do I Prevent The Meringue From Cracking?

To prevent cracking, ensure that the meringue is fully cooled before rolling. When assembling, roll gently but firmly, using a tea towel to help guide the meringue without exerting too much pressure.

How Should I Serve Mary Berry’s Banoffee Meringue Roulade?

Serve the roulade sliced into portions. You can garnish it with extra toffee sauce, whipped cream, or chocolate shavings for added decoration and flavor. It’s best served chilled or at room temperature.

How Long Can I Store The Banoffee Meringue Roulade?

The roulade is best eaten on the day it’s made as the meringue can become soft and soggy after a while. If you need to store leftovers, keep them in the fridge, but the texture will not be as crisp as when freshly made.