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lemon Meringue Swiss Roll with summer berries on a worktop there are pieces of meringue, blueberries and lavender in shot
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5 from 3 votes

lemon Meringue Swiss Roll with Summer Berries

Lemon Meringue Swiss Roll is the ultimate summer dessert to serve. Filled with the dreamy, creamy flavours of summer, it is bound to be a hit. See recipe notes for converting this recipe to an Eton Mess Swiss Roll
Prep Time30 mins
Cook Time12 mins
Total Time42 mins
Course: Dessert
Cuisine: British
Servings: 6
Calories: 383kcal


  • 1 Swiss Roll tin (20cm x 30cm)


For the Meringue drops

  • 60 g/ 2 oz Caster sugar
  • 1 Egg white - large, free-range

For the Cake

  • 75 g/ 1/3 cup Caster sugar
  • 100 g/ 3/4 cup Plain (all-purpose) flour
  • 3 Eggs - large, free-range
  • 1 Egg yolk - large, free-range
  • Zest of a lemon

For the Filling & Decoration

  • 4 tbsp Lemon curd
  • 250 ml/ 1 cup Double (heavy) cream
  • 24 Blueberries
  • 3 Strawberries


Make the Meringue Drops

  • Preheat the oven to 110C/ 225F/ GM 1/4 and line a baking sheet with parchment
  • Whisk the egg white, using electric beaters, in a small mixing bowl until peaks form
  • Add the sugar, a teaspoon at a time, continuously beating until all of the sugar is mixed in
  • Spoon into a piping bag fitted with a suitable nozzle and pipe small mounds of meringue onto the parchment (aim for 1/2 - 3/4 cm drops)
  • Bake for 20 minutes and try to lift a few drops off the parchment. If they peel away easily, the meringues are sufficiently cooked and can come out of the oven. If not, continue to bake for another 10 minutes and try again
  • Once baked, let cool to room temperature

Make the Swiss Roll

  • Preheat oven to 180C/ 350F /GM 4. Grease and line (base only) a 20 x 30cm Swiss roll tin with baking parchment
  • Put the eggs and yolk plus the sugar into the bowl of a stand mixer and whisk for around 5 minutes until pale & thick enough to leave a trail when a spoonful is lifted out of the bowl and drizzled back in
  • Sift the flour and fold half into the batter using a metal spoon. Fold the remaining flour in, along with the lemon zest. Take care to fold in the flour very gently, so the air whipped in previously is not knocked out
  • Pour into the baking tin, spread out evenly and cook for 10-12 minutes until the sponge is golden and firm. Overbaking the sponge will increase the risk of the cake breaking up, so keep a close eye on the cake as it bakes
  • Meanwhile, lay a sheet of parchment onto a worktop and sprinkle with 1-2 tbsp caster sugar
  • When the cake is baked, remove it from the oven, run a sharp knife around the edges of the tin and then immediately invert the tin over the parchment. The cake should come out of the tin easily
  • Remove the parchment used to line the tin from the back of the cake and trim the edges to neaten
  • Score a line across the short edge of the cake about 1.5 cm in (do not cut right through the cake though) - this will help the cake to roll
  • While the sponge is still warm (but not piping hot), roll the cake up into a tight spiral - use the parchment to help. Let it cool completely on a wire rack

Filling the Cake

  • Reserve 4 blueberries and 1 strawberry (quartered) for decoration
  • Whip the cream until it holds its shape in firm peaks
  • Unroll the cake and spread the lemon curd over the base
  • Top with 1/3 - 1/2 of the cream and spread it out (don't overfill the cake or it will be difficult to re-roll
  • Dot meringue drops over the cake along with the remaining blueberries and the strawberries (chopped)
  • Carefully re-roll the cake and place seam down on a serving plate
  • Pipe the remaining cream onto the top and use the reserved fruit to decorate
  • Serve straight away or store in the fridge until ready to serve (allow to sit at room temperature for 1 hour before serving)
  • Best eaten within 24 hours


To make an Eton Mess Swill Roll do the following:
  • Omit the lemon zest from the cake batter. Add 1tsp vanilla extract in its place
  • Use strawberry jam in place of lemon curd
  • Replace the blueberries with 2-3 extra strawberries


Serving: 6g | Calories: 383kcal | Carbohydrates: 46g | Protein: 7g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 171mg | Sodium: 95mg | Potassium: 97mg | Fiber: 1g | Sugar: 31g | Vitamin A: 775IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 1mg