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Although rolling a roulade can be tricky sometimes, have no fear, watch the video and learn how Chef James Martin makes this super easy light as air Summer Berry Meringue Roulade recipe, the perfect summer dessert!

summer berry roulade recipe video

Summer Berry Meringue Roulade
Preparation time: Less than 30 minutes
Cooking time: 30 minutes to 1 hour
Serves 6 to 8

You’ll need: a 23- x 33-cm / 9- x 13-inch jelly roll pan

For the Meringue
5 free-range egg whites
275 g / 9-3/4 oz caster sugar, plus extra for dusting
50 g / 1-3/4 oz flaked almonds

For the filling
600 ml / 20 fl oz double cream
100 g / 3-1/2 oz raspberries
2 Tablespoons heather honey

For the garnish
50 g / 1-3/4 oz strawberries, cut in half
50 g / 1-3/4 oz blackberries
50 g / 1-3/4 oz raspberries
1 Tablespoon heather honey
Sprigs of heather, to decorate (optional)
Powdered sugar, for dusting

1. Preheat the oven to 180°C/350°F and line a 23-x33-cm/9-x13-in jelly roll pan with baking parchment.

2. In a large bowl, whisk the egg whites using an electric hand whisk until stiff peaks form when the whisk is removed. Gradually add the sugar, a spoonful at a time. Whisk until very stiff and glossy and all the sugar has been added.

3. Spoon the mixture into the prepared tin and smooth the surface. Sprinkle with almonds. Place the tin in the preheated oven and bake for eight minutes, or until golden-brown. Lower the temperature to 160°C/325°F/Gas 3 and bake for a further 15 minutes, or until crisp.

4. Remove from the oven and turn out, almond-side down, onto a sheet of non-stick baking paper dusted with caster sugar. Remove the baking parchment from the base of the cooked meringue and allow to cool.

5. For the filling, put the cream and raspberries in a bowl and lightly whip. Spread evenly over the meringue and spoon over the heather honey and most of the blackberries and strawberries. Starting at the long end, roll up the meringue using the paper to help you.

6. Decorate the top of the roulade with the reserved berries, heather honey, sprigs of heather (if using) and a dusting of icing sugar.

Want more roulade recipes? Try these…

summer berry meringue roulade

Blackberry Cloud Cake with Pistachios

Chocolate roulade

Chocolate Roulade

Posted on Jun 19, 2014


I love mochi ice cream. Watch and learn how easy it is to make mochi ice cream at home. You can flavor the mochi and fill with any flavor gelato or ice cream. A clean egg carton or Coleman egg container is perfect to store and keep the shape of mochi ice cream.

Mochi Ice Cream
Makes 8 mochi ice cream

You’ll need: ice cream scoop, small sheet pan, dough/bowl scraper, pastry brush, and food plastic wrap

50 g (1.76 oz) Mochiko sweet rice flour
75 g (2.65 oz) fine granulated sugar
100 ml (3.38 fl oz) water
1 Tablespoon mango jam
1 teaspoon Mizuame (Japanese sweetener) or corn syrup
About 100 g (3.5 oz) potato or corn starch
300 ml (1 ¼ cups) mango gelato or ice cream

*** For directions watch the video.

Want more mochi recipe? Try these…

mochi ice cream

Microwaveable Mochi

Mochi Brownie

Mochi Brownie

Japanese Mochi with Peanut Butter Filling

Japanese Mochi with Peanut Butter Filling

Chocolate Mochi Cakes

Chocolate Mochi Cakes

Posted on Jun 17, 2014


Happy Father’s Day! Make this super easy vanilla peach souffle recipe to celebrate this especial day with your hero. Peaches are in their peak from June until the end of August. Watch and learn how Lucinda Scala Quinn and Virginia Willis, prepare this easy vanilla peach souffle with fresh peaches.

Easy Vanilla Peach Souffle
Makes 6 servings

You’ll need: Six 8-ounce ramekins

3 Tablespoons unsalted butter, at room temperature, for the ramekins
2 to 3 peaches, peeled and sliced (about 2 cups)
Juice of 1 lemon
1 teaspoon pure vanilla extract
7 large egg whites, at room temperature
1/4 teaspoon fine sea salt
3/4 cup granulated sugar
Confectioners’ sugar, for sprinkling

*** For directions watch the video.

Want more peach recipes? Try these…

easy vanilla peach souffle

Peach Sorbet

Peach Crumble Pie

Peach Crumble Pie

Peach Raspberry Slump

Peach Raspberry Slump

Bourbon-Poached Peaches

Bourbon-Poached Peaches

Posted on Jun 15, 2014


Watch and learn how to make this super easy blueberry coffee cake muffins recipe. Make the batter in advance and bake muffins for a breakfast treat.

Blueberry Coffee Cake Muffins
Makes 16 muffins

You’ll need: muffin/cupcake pan

12 Tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1-1/2 cups granulated sugar
3 extra-large eggs, at room temperature
1-1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems

*** For directions watch the video.

Want more blueberry recipes? Try these…

blueberry coffee cake muffins

Blueberry Moonshine Pops

Dark Chocolate Blueberry Ice Cream

Dark Chocolate Blueberry Ice Cream

Blueberry Whole Wheat Pancakes

Blueberry Whole Wheat Pancakes

Blueberry–Cream Cheese Hand Pies

Blueberry–Cream Cheese Hand Pies

Posted on Jun 10, 2014


Watch and learn how to make a simple yet elegant red rose petal cake decoration using gum paste fondant, with Ron Ben-Israel, world renowned cake designer, where he shares many tips and tricks of the trade.

You’ll need: Rose Petal Gum Paste Fondant Cutter Set

Want more Ron Ben-Israel’s recipes? Try these…

red rose petal cake

Ron’s Raspberry Rugelach

Chocolate Layer Cake

Ron’s Chocolate Layer Cake

red rose petal cake

Ron’s Vanilla Cake with Pistachio and Apricot Buttercream

Posted on Jun 3, 2014

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