Biscoff Meringue Roulade (2024)

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This Biscoff Meringue Roulade is light, soft in the middle with a crunchy outside. It is filled with whipped cream and Biscoff spread, and decorated with more whipped cream, Biscoff spread and Biscoff biscuits. Meringue roulades are one of my favourite desserts, they absolutely delicious but they're also great for beginner meringue makers as they have a naturally informal appearance. They look different every time you make them and you don't need to worry about neatness.

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Ingredient Tips & Equipment Information

Make sure your eggs are at room temperature before you start baking.
If you don't have any lemon juice, you can replace it with 1 tsp white vinegar, 1 tsp cider vinegar, or ½ tsp cream of tartar.
If you're more of a Nutella fan, you'll like my Nutella Meringue Roulade.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Biscoff Meringue Roulade

Using an electric mixer, whisk up the egg whites until soft peaks form, this means they are soft and bubbly looking, and when you tip the bowl they don’t move. Then, keeping the mixer running, add the sugar one spoonful at a time. Finally, add the cornflour and lemon juice, and mix for 3-4 minutes on a high speed until smooth, thick and glossy.

Spread the meringue out onto a lined baking tray and bake for 25 minutes until risen and just starting to colour. Prepare a piece of baking paper dusted with icing sugar. When the meringue is baked, tip out the roulade onto the prepared baking paper. Remove the tin and baking paper it was baked with, and leave to cool fully. When it's cool, spread over the whipped cream, then warm the Biscoff spread slightly in the microwave to make it pourable, and drizzle over the whipped cream. Roll up the meringue and place on your serving plate, decorate and serve.

For the full recipe with measurements, head to the recipe card at the end of this post.

Can you make the Biscoff Meringue Roulade in advance?

The meringue can be made up to 2 days ahead. To store it, wait for it to fully cool, then roll up taking the baking paper with it (the clean baking paper dusted with icing sugar). Keep it in a airtight container in a cool place. It will not keep well in humid weather. Once you add the whipped cream, the roulade needs to be stored in the fridge and be eaten within 2 days.

What can you do with the leftover egg yolks?

You can check out my post on Things To Do With Leftover Egg Yolks for recipe ideas. Or if you want to avoid any leftovers you can now buy cartons of egg whites only, which you can use for this recipe. I've used Two Chicks egg whites several times, and Happy Egg is another brand I know of.

What is Biscoff?

Biscoff spread, made by the brand Lotus, is also known as cookie butter and speculoos. It has a deep caramel flavour and a hint of cinnamon and other spices. Lotus are best known for their biscuits, which are commonly served with coffee. The biscuits are used to make the spread, and you can buy it in crunchy and smooth varieties. The spread is similar to Nutella or peanut butter in terms of texture, but it has a unique flavour. It’s also naturally vegan.

What does roulade mean and how do you pronounce it?

Roulade means "to roll" - not very surprising really! And you pronounce it "roo-lard".

Is this recipe gluten or dairy free?

Unfortunately Biscoff spread and Biscoff biscuits are not gluten free, so although the meringue is gluten free, you can't make this recipe gluten free without changing the filling and flavour. To make it dairy free, try whipped coconut cream for the filling, or another dairy free whippable double cream option. Please do check the labels of everything you use to make this recipe if you are serving it to anyone with an allergy or intolerance.

What size tin do you need for this recipe?

You don’t need a specific swiss roll tin to make this recipe, any baking tray with a lip will work. Aim for a tray that is around 33-35cm long and 23-25cm wide.

More tips for making the Biscoff Meringue Roulade:

Make sure your mixing bowl is completely grease free before making your meringue, as grease will stop the egg whites from foaming. You can wipe your bowl down with lemon juice or white vinegar to ensure any traces of grease is removed.
When separating your eggs make sure not to get any egg yolk in the egg whites, as this will also stop it from foaming.
The biscuits will go soft after several hours in contact with the cream so add them later if you’re not serving straight away.

Troubleshooting

My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

Recommended equipment & ingredients

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More Biscoff recipes...

Biscoff Cake Traybake
Biscoff Drip Cake
Vegan Biscoff Cake
Vegan Biscoff Cupcakes
Biscoff Cheesecake Squares
Lotus Biscoff Cupcakes
Biscoff Brownies
Biscoff Cheesecake (No Bake)
Biscoff Loaf Cake
Biscoff Ice Cream (No Churn)
Biscoff Blondies
Biscoff Apple Crumble
Chocolate Biscoff Cupcakes
Biscoff slu*tty Brownies (Biscoff Brookies)
Biscoff Rocky Road
Biscoff Cake
Biscoff Baked Donuts
Biscoff Millionaire's Shortbread
Biscoff Cookie Pie
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Biscoff Meringue Roulade

Light and fluffy meringue roll filled with Biscoff spread and whipped cream

Print Pin Rate

Course: Dessert

Cuisine: European

Ingredients

For the meringue

5 Egg whites
260 g Caster sugar
1 tsp Cornflour
1 tsp Lemon juice or white vinegar

For the filling

300 ml Double cream
1 tbsp Icing sugar
1 tsp Vanilla extract
80 g Biscoff spread warmed

For decoration

45 g Biscoff spread warmed
6 Biscoff biscuits
1 Biscoff biscuit crushed

Metric - US Customary

Instructions

Pre-heat your oven to 160C Fan/350F/Gas Mark 4, line a swiss roll tin or lipped baking tray with baking paper (grease it lightly to help it stick). The one I used was a Wilton tray that is 33.7 x 23.5 cm (13.25 x 9.25 inches)
Add the egg whites to the bowl of your electric stand mixer, or you can put them in a mixing bowl and use a hand held electric mixer. Whisk them until they are foamy and reach soft peaks stage – when you can tip the bowl and they don’t move (this takes about 3 minutes in my mixer on speed 6)
Keep the mixer running and add the caster sugar one spoonful at a time, then add the cornflour and lemon juice. Mix on a high speed for 3-4 minutes until thick and glossy, you want to be able to rub the meringue between your fingers and not be able to feel any sugar grains
Spread the meringue out into the tin in an even layer, and bake for 10 minutes. Then, turn the oven down to 140C Fan/300F/Gas Mark 3 and bake for a further 15 minutes, or until risen and just starting to colour
Before you take the roulade out of the oven, prepare a sheet of baking paper dusted with icing sugar that is bigger than the roulade
Remove the roulade from the oven and tip it out onto the icing sugar covered baking paper, remove the tin and the baking paper it was baked with, then leave to cool
Whip up the double cream with the icing sugar and vanilla extract until thick, an electric mixer is best for this
Spread most of the double cream over the roulade (save 5-6 tbsp to decorate the top if you like)
Warm the Biscoff spread for the filling by putting in the microwave for 10-20 seconds, and drizzle it over the whipped cream
Roll up the roulade, don’t worry about neatness or cracks – it's normal. Place onto a serving plate, and drizzle with more warmed Biscoff spread, dollop or pipe the remaining whipped cream down the centre, then add the Biscoff biscuits
Serve immediately, store any leftovers in the fridge and eat within 2 days

Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

Notes

Make sure your eggs are at room temperature before you start baking.
If you don't have any lemon juice, you can replace it with 1 tsp white vinegar, 1 tsp cider vinegar, or ½ tsp cream of tartar.
If you're more of a Nutella fan, you'll like my Nutella Meringue Roulade.
Make sure your mixing bowl is completely grease free before making your meringue, as grease will stop the egg whites from foaming. You can wipe your bowl down with lemon juice or white vinegar to ensure any traces of grease is removed.
When separating your eggs make sure not to get any egg yolk in the egg whites, as this will also stop it from foaming.
The biscuits will go soft after several hours in contact with the cream so add them later if you’re not serving straight away.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

Nutrition

If you like this, check out more of my Dessert recipes!

NB. This post is NOT in any way sponsored by Biscoff - I just love their product!