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Chocolate Cranberry Meringue Roulade

Would you look at that masterpiece! This Chocolate Cranberry Meringue Roulade already looks so delicious, wait until you taste it!

The cake is soft yet chocolaty, with a thin, flaky crust on the outside. The sweetness is balanced by the fluffy coconut cream and sour cranberries and currants. It’s a pretty rich dessert, but the tartness of the berries cuts through the richness, leaving you wanting for more.

Here’s how to do it:

You need:

  • 1/2 cups dark chocolate (min 72%), melted
  • 5 eggs, separated
  • 1/2 cups honey
  • 1 ½ tsp Summer Day Naturals’ Vanilla Bean Powder
  • A pinch of salt
  • 2 tbsp cocoa powder
  • 1 cup coconut cream, chilled overnight
  • ½ cup dried cranberries
  • Extra cocoa powder, for dusting
  • Extra chocolate, to serve
  • Fresh berries, to serve (optional)


  1. Preheat oven to 325°F. Line a Swiss roll baking tin or a baking tray with parchment paper.
  2. In a large bowl, whisk egg yolks, vanilla bean powder and honey together using an electric mixer for 5-8 minutes until thick, doubled in volume and very pale yellow in color. Stir in the melted dark chocolate until fully combined. Set aside.
  3. In another large bowl, whisk the egg whites and salt using an electric mixer for another 5-8 minutes until stiff peaks (like foam or shaving cream).*
  4. Gently fold in the egg whites into the chocolate-egg yolk mixture, a little at a time until fully combined. Sift in cocoa powder and fold in as well.
  5. Pour the batter onto the baking tray and use a spatula to even out the batter. Bake for 20-25 minutes, until firm to the touch. Let it cool completely in the tray before removing it.
  6. To assemble, whip coconut cream until stiff. Mix in cranberries into the coconut cream.
  7. Gently and carefully flip the cake onto a clean piece of parchment paper. Slowly and carefully peel off the old, sticking parchment paper off.**
  8. Spread the coconut-cranberry cream on to the cake and roll like a Swiss roll, using the bottom parchment paper to help you.
  9. Spread more coconut cream on top and dust with cocoa powder and sprinkle with dark chocolate shaving. Top with berries and serve chilled.

* It’s important that the egg whites are stiff, as it will ensure that the cake will rise properly.

** The cake will sink slightly as it cools, and it will crack as you roll it.


paleo meringue roulade recipe

Paleo Chocolate Cranberry Meringue Roulade Recipe by Summer Day Naturals

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