Meringue Roulade with Butterscotch & Bananas Recipe

This Meringue Roulade with Butterscotch & Bananas is a showstopper that balances airy lightness with indulgent richness. The delicate, crisp meringue rolls effortlessly around a luscious filling of creamy butterscotch and tender banana slices.

Each bite offers a symphony of textures—soft, crunchy, and velvety—while the caramel-like sweetness of butterscotch complements the natural fruitiness of bananas. Perfect for impressing guests or treating yourself, this dessert feels both elegant and comforting.

Ready in just under an hour, it’s surprisingly simple to make yet tastes like it came from a patisserie. Whether it’s a special occasion or a cozy night in, this roulade promises to delight your senses and leave you craving more.

Ingredients for Meringue Roulade with Butterscotch & Bananas

• Meringue:
• 5 egg whites (at room temperature)
• 10 oz sugar
• Pinch of salt
• 4 cups whipped cream (equivalent to 2 liquid cups)
• 2 bananas, sliced
• Butterscotch Sauce:
• 2/3 cup (5 fl oz/150 ml) cream
• 4 tablespoons (2 oz/60 g) butter
• 1/2 cup (3 oz/90 g) dark brown sugar
• Pinch of salt

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Line a 13″ x 9″ baking sheet with parchment paper (not greaseproof or waxed).
2. Whisk the egg whites in a large bowl until soft peaks form. Adding a pinch of salt helps them whip better.
3. Gradually add sugar, 1 tablespoon at a time, beating until the meringue is stiff and shiny.
4. Spread the meringue evenly in the prepared baking sheet. Bake for about 20 minutes, until pale golden and slightly firm to the touch on top but soft inside. Set aside to cool.
5. Lay cling wrap over the cooled meringue. Place a wire rack on top and flip it over. The baking sheet will now be facing you. Lift away the baking sheet and gently remove the wire rack from underneath the roulade. It might stick to the cling wrap, but don’t worry—you can do it!
6. Carefully peel off the parchment paper. Don’t worry if there are some holes; they are fixable.
7. Spread the whipped cream all over the surface of the meringue (the side that had the paper on).
8. Scatter the sliced bananas all over the cream.
9. To roll the roulade: Using the cling wrap as your guide, starting at one long side, gently roll up the meringue jelly-roll style, enclosing the filling. Place the roulade, seam side down, on a platter.
10. Still using the cling wrap, lift the roll onto your serving platter, then dispose of the wrap.
11. Dust liberally with icing sugar (to cover any cracks) and drizzle over the butterscotch sauce. When serving, pour extra butterscotch sauce.
12. For the Butterscotch Sauce:
13. Combine all ingredients in a heavy-bottomed pot.
14. Over low heat, cook until the sugar has dissolved. Do not boil.
15. Bring the sauce to a simmer for 2 minutes.
16. Take off the heat. If there is any foam on the top, skim off before storing.

Perfect Pairings: Sauce and Topping Ideas

While butterscotch and bananas are a classic combo, feel free to get creative! Try drizzling with caramel sauce or chocolate ganache for a decadent twist. For a fruity variation, swap bananas for sliced strawberries or mango. A sprinkle of toasted nuts like pecans or almonds adds a delightful crunch.

Roll with Confidence: Tips for a Flawless Roulade

Rolling the meringue can feel tricky, but using cling wrap as a guide makes it easier. If the meringue cracks, don’t worry—it’s part of the charm! Dusting with icing sugar hides imperfections beautifully. For a firmer roll, chill the filled meringue in the fridge for 10-15 minutes before rolling.

Make-Ahead Magic: Storage and Serving Tips

This roulade is best served fresh but can be stored in the fridge for up to 24 hours. Keep it wrapped in cling wrap to prevent drying out. Before serving, let it sit at room temperature for 10 minutes to soften slightly. For an elegant touch, garnish with fresh mint leaves or a dollop of whipped cream.

Time-Saving Hacks for Busy Bakers

To save time, prepare the butterscotch sauce a day ahead and store it in the fridge. Reheat gently before serving. Use store-bought whipped cream if you’re short on time, but homemade adds a special touch. Pre-slice your bananas just before assembling to prevent browning.

Essential Equipment for Success

A stand mixer or hand mixer makes whipping egg whites a breeze. Use a heavy-bottomed pot for the butterscotch sauce to prevent burning. A wire rack is key for flipping the meringue without breaking it. Don’t forget parchment paper—it’s a lifesaver for easy removal!