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Game, Set, Match! – Take Strawberries & Cream to the next level this Wimbledon Season 🎾🍓🥛

Add a touch of Wimbledon magic to your dessert table this summer – Impress your friends with this showstopper Eton mess roulade recipe.

It’s the season of Wimbledon, where strawberries & cream reign supreme. And what better way to celebrate this timeless tradition than with a delectable Eton Mess Roulade? This delightful dessert combines the rich flavours of meringue, whipped cream, and fresh strawberries, elevated to new heights with Foodie Flavours Strawberry Natural Flavouring. Infused with the essence of ripe strawberries, this showstopper dessert is sure to impress and will have everyone cheering for more!


  • 4 Large Egg Whites, at room temperature
  • 220g Caster Sugar
  • 1 Tsp Corn Flour
  • 1 Tsp Lemon Juice
  • ½ Tsp Foodie Flavours Gorilla Vanilla Extract
  • 400ml Double Cream
  • 3 Tbsp Icing Sugar
  • 30-35 Drops Foodie Flavours Strawberry Flavouring
  • Pink Gel Food Colouring
  • Fresh Fruit, to decorate


Servings 10 / Prep time 25 mins / Cook time 30 mins

  1. Preheat your oven to 190°C/170°C fan and line a 13×9 inch Swiss roll tin with greaseproof baking paper.
  2. Whisk the egg whites using an electric whisk/stand mixer until stiff.
  3. With the whisk still running, add the caster sugar one spoonful at a time.
  4. Add the lemon juice, corn flour and vanilla and whisk until thick and glossy. There should be no sugar grains remaining.
  5. Spread the meringue mixture out in the prepared tin and bake for 10 mins or until golden.
  6. Lower the temperature of the oven to 160°C/140°C fan and bake for a further 20 minutes. The meringue should have risen and be firm to the touch.
  7. Turn the roulade out onto some greaseproof baking paper and allow to cool.
  8. Add the strawberry flavouring and icing sugar to the cream and whip using an electric whisk/stand mixer, until it just holds its shape.
  9. Fold the pink food colouring into the whipped cream, using a silicone spatula, until evenly distributed.
  10. Set aside a small amount of cream for decorating and spread the rest of the cream over the meringue, leaving a 2cm gap around the edges.
  11. Tightly roll the meringue from short edge to short edge, using the baking paper to assist you. You can expect cracks to form along the roulade.
  12. Pipe the remaining cream on top of the roulade and decorate with fresh fruit to finish.