Strawberry, Mascarpone and Coconut Roulade
Breville Test Kitchen

Breville Test Kitchen

Strawberry, Mascarpone and Coconut Roulade

This dreamy dessert is crisp on the outside with a beautifully soft and light marshmallow centered meringue, entwined with strawberries and mascarpone.
the Smart Oven® Air Fryer Pro
the Smart Oven® Air Fryer Pro Product Details

the Smart Oven® Air Fryer Pro

1 hr 15 mins total time

25 mins active time


Serves 8



  • Cooking spray icon
    Cooking spray
  • large egg white icon
    4 large egg whites
  • superfine sugar icon
    1¼ cups (8½ oz) superfine sugar
  • white vinegar icon
    1 tsp white vinegar
  • cornstarch icon
    1 tbsp cornstarch
  • desiccated coconut  icon
    1 cup (2½ oz) desiccated coconut
  • mascarpone icon
    1 cup (8½ oz) mascarpone
  • heavy cream icon
    1 cup (8 fl oz) heavy cream
  • vanilla bean paste icon
    2 tsp vanilla bean paste
  • powdered sugar icon
    1 tbsp powdered sugar
  • finely grated lemon zest icon
    2 tsp finely grated lemon zest

    plus extra to garnish (about 2 lemons)

  • strawberries icon
    8 oz strawberries

    hulled, quartered, divided

  • unsweetened shredded coconut icon
    Unsweetened shredded coconut

    to garnish


  • 1Insert the wire rack into position 6. Set the oven to Bake, Convection, 300°F, for 30 minutes and press Start to preheat. Meanwhile, continue to the next step.
  • 2Spray a 14½-inch x 9½-inch x 1-inch jelly roll pan with cooking spray, line with parchment paper allowing the paper to extend 1-inch above the edges.
  • 3Place the egg whites in the bowl of a stand mixer and whisk on high speed until they begin to foam. Gradually add the sugar, whisking constantly for 5 minutes, or until the sugar has dissolved and the meringue is thick and glossy.
  • 4Gently fold in the vinegar and cornstarch then the coconut. The vinegar and cornstarch stabilize the meringue and produce a marshmallow center.
  • 5Spread the meringue into the pan and level the surface.
  • 6Once preheated, place the pan in the oven and cook for 30 minutes.
  • 7The surface of the meringue should be dry and crisp. If not, cook it a little longer.
  • 8Stand in the pan for 20 minutes, or until cooled to room temperature. Meanwhile, continue to the next step.
  • 9Whisk the mascarpone, cream, vanilla, sugar, and lemon zest until just thickened. Do not overwhip as it can easily split. Refrigerate until required.
  • 10Turn the meringue out onto a sheet of parchment paper. Gently peel away the lining paper. Spread three-quarters of the mascarpone cream over the meringue leaving a 1½-inch border at each long edge. Top with 5½ oz of the strawberries.
  • 11Use the paper as a guide, start rolling from one long edge.
  • 12Top with the remaining cream and strawberries. Garnish with coconut and lemon zest.
Gluten Free