From Ballymaloe to My Kitchen: Strawberry Meringue Roulade

After spending 10 unforgettable days exploring Ireland's vibrant food culture, there was one recipe I couldn't wait to make again.

We prepared the strawberry meringue roulade during our day at Ballymaloe Cookery School, where our group learned everything from baking Irish soda bread and scones to preparing pea and coriander soup, chargrilled chicken paillarde and fresh seasonal vegetables and much more. While I also recreated the soda bread for an Ireland-inspired dinner party once I was home, it was the roulade that stole the show. 

Perhaps that's because it perfectly reflects Ballymaloe's philosophy: start with exceptional ingredients, don't overcomplicate them and let each one shine.

If you followed along with my two-part Ireland travel series, you know the trip was filled with unforgettable meals, inspiring chefs and warm hospitality. Recreating this dessert at home became my way of extending those memories a little longer while sharing them with friends around my own table.

One thing I especially love about this dessert is that it feels elegant without being fussy. The crisp meringue gives way to a soft marshmallow-like center, while lightly whipped cream and fresh strawberries keep it bright and seasonal. 

Ballymaloe chef's roulade 

The original recipe calls for elderflower cream, which was one of my favorite flavor combinations from Ballymaloe. Unfortunately, I didn't think to bring home a bottle of elderflower cordial from Ireland like my fellow traveler Jan Parchem did—a missed opportunity on my part! Fortunately, I improvised by adding a splash of St-Germain elderflower liqueur and a couple of tablespoons of sugar to the whipped cream. The result was wonderfully fragrant and a delicious substitute until I can get my hands on the real thing. 

The recipe also taught me something important: roulades aren't nearly as intimidating as they look. If you've never rolled a warm sheet of meringue before, don't let it scare you. Like many of the recipes we prepared at Ballymaloe, success comes from understanding a few simple techniques rather than mastering complicated skills.

Jan piping on the roulade at Ballymaloe

Because the roulade is meant to have a rustic appearance, a few cracks simply become part of its charm. Once dusted with powdered sugar and topped with fresh berries, no one notices the imperfections. Or, you can do what I did and cover the entire roulade with an extra layer of whipped cream before decorating it with strawberries and fresh mint. Either way, the goal isn't perfection—it's creating a beautiful homemade dessert that tastes every bit as good as it looks. 

Our group shows off their roulades at Ballymaloe

Meringue Roulade with Strawberries, Elderflower Cream and Strawberry Sauce

Adapted from Ballymaloe Cookery School

Serves: 6-8

Prep time: 40 minutes

Cook time: 20 minutes

Total time: 1 hour

For the cake and garnish:

4 egg whites

1 cup superfine sugar

2 cups heavy whipping cream

2 tablespoons elderflower cordial or 2 tablespoons St. Germaine and 2 tablespoons powdered sugar

12 oz fresh strawberries, most sliced thin and a few quartered for garnish

A few sprigs of fresh mint

For the strawberry sauce:

8 oz fresh strawberries

1/4 cup powdered sugar

Lemon juice

1. Preheat the oven to 350 degrees F. 

2. Put the egg whites into the bowl of a stand mixer. Start to whisk and slowly add the superfine sugar. Whisk at full speed until it holds a stiff peak, about 10 minutes. 

3. Meanwhile, line a quarter sheet pan (13 x 9 x 3/4 inch) with parchment paper and spray with baking spray. 

4. Spread the meringue gently into the pan. It should be thick and bouncy. Bake in the preheated oven for 15-20 minutes.

5. Put a sheet of parchment paper on your countertop and sprinkle with powdered sugar. Invert the roulade pan on it. Allow to cool.  

6. Clean and hull the 8 oz of strawberries for the sauce. Add to a food processor with sugar and blend. Taste and add lemon juice if necessary. Store in fridge. (Ballymaloe strains this sauce but I thought that was a little too fussy for me!)

7. Remove the pan from the meringue and the layer of parchment paper from the bottom. You'll notice mine had a little tear but no worries, since that will be covered with whipped cream! 

8. Add the elderflower liquor and powdered sugar to the heavy cream in the bowl of a stand mixer. Whisk until it holds a soft peak. 

9. Spread the whipped cream on the meringue in a thin layer and place sliced strawberries all over. 

10. Roll up the meringue from the wide end and use the parchment paper to ease it onto a serving platter. 

11. Cover the roulade with whipped cream or leave exposed and pipe a design along the top of the roulade. Decorate with the mint leaves and quartered strawberries. 

12. To serve, cut into 1-inch thick slices and drizzle with the fresh strawberry sauce. 

After making this recipe twice in a short time—once in Ireland and once back home—I have a feeling it will become part of my regular dessert rotation. It's light enough for summer entertaining, impressive enough for holidays and surprisingly simple to prepare once you've done it once.

Jan's attempt at home looks even better than mine, and her granddaughter loved it too!

Jan's finished roulade at home

If this recipe inspires you to try something new in your own kitchen, then it has done exactly what Ballymaloe Cookery School set out to accomplish.

One of the greatest joys of traveling with The Chopping Block and Onward Travel is that the experience doesn't end when the trip is over. Long after the suitcases are unpacked, the recipes, techniques and memories continue to find their way into our kitchens and onto our tables. That's exactly what happened with this roulade, and I know it won't be the last recipe from Ireland that I'll make again. 

If you'd like to read more about the culinary experiences that inspired this dessert, be sure to check out my other two posts in this series:

• Ireland Isn't Just Pub Food: Discovering a Different Side of Irish Cuisine
• Lessons from Two Irish Kitchens

Our 2026 culinary tours may already be sold out, but we're already looking ahead. Stay tuned for The Chopping Block's 2027 culinary travel experiences to be announced soon. If Ireland is any indication, the next adventure will be just as delicious!