Rosewater Meringue Roulade Recipe

Rosewater-flavored meringue roulade topped with raspberries and pistachios on a black board: Close up

5 from 10 reviews

Grab this easy recipe to make Rosewater Meringue roulade that is perfect for any occasion. It is an interesting and pretty take on the traditional Pavlova with sweet meringue, tart raspberries, and toasted pistachios. Light, impressive, and full of flavors.



For the meringue:

For the cream:

For assembling:


  1. To make the meringue, preheat oven to 320 F/160 C. Whisk egg whites with an electric mixer or using a stand mixer until frothy. Gradually add granulated sugar and continue to whisk until the meringue becomes glossy. Add vanilla extract, white wine vinegar, and corn starch and gently mix with a large metal spoon. Line a baking sheet 13 x 9.5 inches/33 x 24 cm with the parchment paper extending paper 1 inch/2.5 cm over each side of the pan. Secure paper to the pan with drops of the meringue at the corners. Spread the mixture inside the baking pan and level with a bent spatula. Bake for 30 minutes. Watch for the crust on top of the meringue. Once it forms, remove the meringue from the oven and let it cool. 
  2. To make the whipped cream, place whipping cream, sour cream, icing (powdered) sugar, rosewater, and vanilla extract in a bowl and whisk with a hand whisk for about 3 to 4 minutes, until the cream starts holding its shape. 
  3. To assemble the cake, flip the meringue onto a piece of the parchment paper larger than the pan and gently peel off the lining paper from the base. Spread the cream over the bottom side of the meringue, set aside a few spoons of cream for the decoration. Arrange raspberries (reserve a few for the decor) on top of the cream, sprinkle with chopped pistachios.
  4. Roll the meringue, starting from the long edge, into a log. Use the parchment paper as a guide to assist with rolling. Transfer the roulade on to a serving platter. Decorate the top of the cake with the cream, making waves. Refrigerate for at least 30 minutes.
  5. Once ready serve, decorate the roulade with the remaining raspberries and chopped toasted pistachios and sprinkle with icing (powdered) sugar.


  1. Use an electric mixer to whip the cream, but keep your eye on it to not over whisk! 
  2. Decorate the meringue roulade with fresh petals instead of fresh berries and nuts if you desire.


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