This No-Bake-Vibe Meringue Roll Is the Absolute King of Easy Summer Desserts
Forget about dealing with heavy, dry cake layers when it's hot out — this fluffy cloud roll mixes up in minutes and tastes like an absolute dream.
If you want a gorgeous dessert that makes everyone at the table run for seconds, this simple whipped egg white trick is your new best friend. You just bake a quick marshmallowy sheet, spread it with a velvety cream cheese filling and tart cherries, and roll it right up into a stunning treat.
Ingredients: 4 large egg whites (140g), ¾ cup (180g) of sugar, ⅓ cup (40g) plus 2 tablespoons (30g) of powdered sugar, 2 tablespoons (20g) of cornstarch, a pinch of cream of tartar (or 1 teaspoon of lemon juice), a generous ½ cup (130g) of cold heavy whipping cream (33–35%), 1 cup (200g) of cold cream cheese, 7 oz (200g) of pitted fresh or thawed cherries, ½ cup (50g) of sliced almonds, and a tiny pinch of salt.
To build your fluffy cloud base, separate your egg whites into a squeaky-clean, grease-free mixing bowl. Add a tiny pinch of salt and whip them with a hand mixer until they form a thick, voluminous foam. Whisk your cream of tartar or a splash of lemon juice into your granulated sugar, then slowly rain it into the whites in a steady stream while keeping the mixer running. Keep whipping on high speed until the meringue holds stiff, glossy peaks and you can no longer feel any sugar granules when you rub a bit between your fingers. Sift the cornstarch and the 40g of powdered sugar straight over the bowl, and gently fold them in with a spatula until smooth.
Line a large baking sheet with a clean sheet of parchment paper and spread the meringue into a smooth, even rectangle about half an inch thick. Shower the entire surface with a generous handful of sliced almonds.
Bake in a preheated oven at 300°F (150°C) for about 25 to 30 minutes until a light golden, crispy crust forms on top while the inside stays beautifully soft and pillowy. Immediately lay a second sheet of parchment paper over the hot meringue, carefully flip the whole thing upside down, peel off the original baking paper, and let it cool completely.
To make the quick whipped filling, combine your cold cream cheese, cold heavy cream, and the remaining 30g of powdered sugar in a bowl. Start your mixer on low to combine, then crank it up and whip until it transforms into a thick, fluffy, uniform cream, then pop it in the fridge. Thoroughly pat your pitted cherries with a paper towel to remove any excess juice.
Spread the chilled cream evenly over the cooled meringue sheet, reserving just a tiny bit for decorating the top later. Scatter the dry cherries uniformly across the cream. Using the bottom parchment paper as a guide, slowly and gently roll the meringue into a tight log — don't panic if the outer crust cracks a little, as that rustic look is exactly what makes it beautiful. Wrap the roll snugly in the paper and chill it in the fridge for 1 to 2 hours to stabilize. Slice into thick rounds and pipe the remaining cream on top right before serving.
