Mary Berry’s Banoffee Meringue Roulade is a show-stopping dessert that perfectly marries lightness and indulgence. It’s a heavenly swirl of textures and flavors-think airy meringue with a crisp outer shell and marshmallowy center, wrapped around a lusciously smooth whipped cream filling, layered with rich banana slices and indulgent toffee or dulce de leche.
This roulade is Mary Berry’s delightful twist on the classic Banoffee Pie. Instead of a biscuit base, the dessert rolls everything up inside a cloud of meringue. The end result is a log-shaped delight that’s sliced to reveal a beautiful spiral of golden banana, caramel, and cream. The roulade is both eye-catching and surprisingly light, making it a perfect dessert for dinner parties, holidays, or just when you feel like impressing without breaking a sweat.
Mary Berry’s Banoffee Meringue Roulade Recipe
Ingredients Needed
To bring this sensational dessert to life, you’ll need a mix of everyday staples and indulgent treats. Here’s what you’ll gather:
For The Meringue
- 4 large egg whites – make sure they are at room temperature to whip up beautifully.
- 225g (8 oz) caster sugar – fine sugar helps create that glossy, stable meringue.
- 1 tsp white wine vinegar – helps stabilize the meringue.
- 1 tsp cornflour (cornstarch) – gives the meringue that marshmallowy chew.
For The Filling
- 300ml (10 fl oz) double cream – the rich base of the filling.
- 2 ripe bananas – sliced just before use to avoid browning.
- About 150g (5 oz) dulce de leche or thick toffee sauce – the ‘banoffee’ in Banoffee!
- Grated dark chocolate or cocoa powder (optional) – for dusting or garnish.
The ingredients are simple but when combined, they deliver a dessert that’s full of sophistication and comforting flavors.
Equipment Needed
Before diving in, it’s good to have your tools ready to go. Here’s what you’ll need:
- Electric mixer or stand mixer – to whip your egg whites to glossy peaks.
- Baking tray – ideally Swiss roll size (about 33 x 23cm or 13 x 9in).
- Baking parchment – essential for lining the tray and rolling the meringue.
- Spatula – to spread the meringue and later the cream.
- Mixing bowls – for whipping cream and preparing bananas.
- Sieve (if dusting with cocoa) – for that elegant finishing touch.
- Knife and chopping board – for slicing bananas and serving the roulade.
Instructions To Make Mary Berry’s Banoffee Meringue Roulade
Let’s get into the delicious process. This recipe is as fun to make as it is to eat, with each step building towards that showstopper moment when you roll it all up.
Step 1: Preheat And Prep
- Preheat your oven to 200°C (180°C fan) / 400°F / Gas Mark 6.
- Line your Swiss roll tin with baking parchment, making sure the paper comes up the sides slightly.
Step 2: Make The Meringue
- In a large, clean bowl, whisk the egg whites until they form stiff peaks. This may take a few minutes.
- Gradually add the caster sugar, one tablespoon at a time, continuing to whisk until the mixture is thick, glossy, and holds firm peaks.
- Gently fold in the white wine vinegar and cornflour.
Step 3: Bake The Meringue
- Spoon the meringue into the lined tin and smooth the surface with a spatula.
- Bake for about 8 minutes at 200°C, then lower the temperature to 160°C (140°C fan) / 320°F / Gas 3 and bake for a further 15 minutes until the top is crisp and lightly golden.
- Remove from the oven and allow it to cool in the tin for a few minutes.
Step 4: Turn Out The Meringue
- Place a large piece of baking parchment on your work surface and dust it lightly with icing sugar.
- Turn the meringue out onto the sugared parchment. Carefully peel off the baking paper from the bottom and leave to cool completely.
Step 5: Prepare The Filling
- Whip the double cream until soft peaks form-don’t over-whip or it’ll become too stiff.
- Gently spread the whipped cream over the cooled meringue, leaving a small border around the edges.
- Drizzle the dulce de leche or toffee sauce generously over the cream.
- Scatter over the sliced bananas evenly.
Step 6: Roll The Roulade
- Using the baking paper to help you, roll the meringue up from one short end, tucking it in tightly but gently, like a Swiss roll. Don’t worry if it cracks a little-that’s part of its rustic charm!
- Carefully transfer the roulade to a serving plate.
Step 7: Garnish And Serve
- Dust with cocoa powder or grated chocolate if desired.
- Slice and serve immediately, or refrigerate for up to a day.
Tips And Tricks
1. Use Room-Temperature Eggs
Cold eggs don’t whip up as well as room-temperature ones. Leave them out for about 30 minutes before starting.
2. Don’t Panic About Cracks
Cracking is completely normal for meringue roulades. Embrace it! It adds character and visual appeal.
3. Slice Bananas Last
Bananas oxidize quickly, so slice them right before assembling the roulade to keep them fresh and golden.
4. Rolling Technique
Use the baking parchment to help roll the roulade gently. If it splits a little, just dust with icing sugar or cover with cream-it’ll still look beautiful.
5. Chill Before Serving
A short chill in the fridge (30-60 minutes) helps the roulade hold its shape better when slicing.
Mary Berry’s Banoffee Meringue Roulade is more than just a dessert-it’s an experience. Light as air and decadently creamy, it’s a sweet symphony of textures and flavors. Whether you’re a novice baker or a seasoned pro, this roulade is incredibly satisfying to make and even more rewarding to serve. It’s the kind of dessert that sparks joy, brings people together, and leaves a lasting impression long after the last slice has disappeared. So go on, gather your ingredients and roll up a little magic in your kitchen-you’ll be so glad you did.
Easy Recipe Variations For Mary Berry’s Banoffee Meringue Roulade
Mary Berry’s Banoffee Meringue Roulade is already a showstopper-a luscious blend of crisp meringue, soft banana, smooth caramel, and whipped cream. But if you love putting your own spin on things (and really, who doesn’t?), there are several easy and utterly delicious ways to make this dessert suit your taste or surprise your guests with something just a little different.
1. Chocolate Lovers’ Twist
Swirl a little melted dark chocolate into the whipped cream before spreading it over the meringue. You can also drizzle chocolate ganache over the roulade before serving or scatter a handful of mini chocolate chips or grated chocolate over the filling for a touch of bittersweet richness. The contrast between the sweet banana and the depth of dark chocolate is absolute magic.
2. Salted Caramel Banoffee Roulade
If you’re someone who lives for that salty-sweet combo, upgrade the traditional dulce de leche or caramel sauce to a salted version. Just stir a pinch of flaky sea salt into your caramel before drizzling it over the bananas. The salt sharpens the flavors and balances the sweetness beautifully.
3. Nutty Crunch
Add some texture with a handful of chopped toasted nuts. Pecans, hazelnuts, or toasted almonds all work wonders. Fold them into the cream, sprinkle them over the bananas, or even incorporate them into the meringue before baking. A little crunch turns each bite into a symphony of textures.
4. Tropical Banoffee
Give your roulade a sun-kissed twist with some tropical fruit. Add a layer of sliced mango or pineapple alongside the bananas, or even mix some passionfruit pulp into the cream. This variation offers a refreshing, tangy twist that lightens the overall sweetness.
5. Espresso Infusion
This one’s for coffee lovers. Mix a teaspoon of instant espresso powder into the whipped cream or drizzle some cooled espresso over the bananas before rolling. It gives a mocha-banoffee vibe that feels indulgent and elegant.
6. Berry Nice
Switch out the bananas entirely for strawberries, raspberries, or a mix of both if you’re not a fan of bananas-or simply want a fruitier take. Berries pair wonderfully with meringue and cream, and their tartness brings a lovely zing to the dessert.
Storing Leftovers
Though rare, if you happen to have leftovers of this heavenly roulade (maybe you made two!), it’s important to store them correctly to maintain their texture and flavor.
Refrigeration Is Key
Wrap the roulade tightly in cling film or store it in an airtight container and place it in the refrigerator. Ideally, consume within 1-2 days. The cream and bananas are highly perishable, and while the meringue may lose some of its initial crispness, the flavors will still be delightful.
Keep Moisture At Bay
If you’re prepping ahead and haven’t added the cream or bananas yet, you can bake the meringue a day in advance. Once cooled, wrap it in parchment paper and then cling film to keep moisture out. Add the fillings just before serving for the best texture.
Freezing Tips
Meringue and bananas don’t freeze especially well due to textural changes-bananas turn mushy and the meringue can become gummy. If you absolutely must freeze it, freeze the meringue base separately, unfilled, and add fresh toppings after thawing. Fully assembled roulades should be enjoyed fresh whenever possible.
What To Eat With Mary Berry’s Banoffee Meringue Roulade?
While this roulade is definitely a stand-alone masterpiece, there are a few pairing ideas that can enhance the dessert experience and make your table spread even more indulgent.
1. Serve With A Scoop Of Ice Cream
Think of creamy vanilla bean, honeycomb, or even a subtle coffee ice cream. The cold, creamy texture adds another dimension and contrasts the soft, fluffy cream of the roulade.
2. Add A Shot Of Espresso Or Dessert Coffee
Pairing this sweet treat with a bitter espresso or a cappuccino cuts through the richness and balances the palate. Alternatively, serve with an affogato-vanilla ice cream drowned in hot espresso-for a luxurious coffee-based sidekick.
3. Fresh Fruit Garnish
Balance the sweetness with some fresh berries or citrus segments on the side. A bowl of tart raspberries, blueberries, or orange slices not only looks stunning but also refreshes the palate between bites.
4. Light Dessert Wine Or Liqueur
If you’re serving this roulade at a dinner party, a glass of Moscato d’Asti or a nutty liqueur like Amaretto makes a sophisticated pairing. Just a sip can elevate the entire dessert course.
5. Whipped Greek Yogurt Or Crème Fraîche
For those who want to temper the sweetness a bit, serve a dollop of tangy Greek yogurt or crème fraîche on the side. It adds a lovely creamy contrast without overpowering the main attraction.
Conclusion
Mary Berry’s Banoffee Meringue Roulade is the kind of dessert that dances on the line between comfort food and elegant showstopper. Whether you stick to the classic version or go wild with one of the easy variations-from nutty and chocolatey to tropical or espresso-infused-you’re in for a treat that pleases both eyes and taste buds. It’s versatile, stunning to serve, and surprisingly easy to tweak for personal tastes or seasonal ingredients.
Just remember to store leftovers properly (if you manage to have any!), and think about pairing your roulade with something that brings out its best qualities-a scoop of ice cream, a fresh cup of espresso, or even just a spoon and a quiet corner to indulge in every fluffy, creamy, caramel-laced bite.
Now, who’s ready to roll up their sleeves and roll out some meringue?
FAQs
What Are The Key Ingredients For Mary Berry’s Banoffee Meringue Roulade?
The key ingredients for Mary Berry’s Banoffee Meringue Roulade include meringue, bananas, double cream, caramel, and cocoa powder. You’ll also need eggs, caster sugar, and a little lemon juice for the meringue base. The combination of the rich meringue and sweet bananas, paired with the smooth cream and caramel sauce, gives the roulade its signature indulgent flavor.
How Do I Prevent The Meringue From Cracking When Making The Roulade?
To prevent the meringue from cracking when making Mary Berry’s Banoffee Meringue Roulade, it’s important to bake the meringue at a low temperature, around 150°C (300°F), and allow it to cool slowly in the oven. After removing it, place a sheet of baking parchment over the meringue when rolling, which helps it maintain its shape without tearing. Also, make sure to roll it gently but firmly while it’s still slightly warm to avoid any breakage.
Can I Make Mary Berry’s Banoffee Meringue Roulade In Advance?
Yes, you can make the roulade in advance, but it’s best to assemble it a few hours before serving to ensure the meringue stays crisp. You can prepare the meringue a day ahead and store it in an airtight container. Assemble the roulade with the bananas, cream, and caramel just before serving to maintain the freshness of the filling and prevent the meringue from becoming too soggy.
