I’ll be honest—this roulade nearly collapsed the first time I made it. I didn’t whip the egg whites enough (rookie mistake), overfilled it with cream, and ended up with what could only be described as a sticky banana avalanche. But do you know what? My neighbor still came back for seconds.
There’s something wonderfully cheeky and joyful about this Banoffee Meringue Roulade—it feels fancy but is actually made with simple store-cupboard staples and a few fresh ingredients. Once I nailed the meringue texture (crispy on the outside, marshmallow-soft inside), rolling it became a breeze.
Let me share how I fixed my mistakes—and why this bake is now my go-to for guaranteed smiles.
Why This Recipe Works
This is no ordinary roulade. While banana-based desserts often turn heavy or brown quickly, this one stays light thanks to the meringue. And that homemade toffee sauce? Simply magic.
Here’s what makes it so special:
- The meringue is baked twice—first at a high temperature for color, then at a lower one to set the center. This method gives the roulade that perfect crackle outside and chewy fluff inside.
- The toffee sauce uses light muscovado sugar, which gives it a rich, smoky depth without being too sweet.
- The swirled cream and toffee ensure every bite offers a different texture and flavor, keeping things exciting.
Ingredients and Why They Matter
- Egg Whites: Whipped to stiff peaks, these are the backbone of the roulade. If they’re too soft or grainy, the meringue won’t hold up.
- Caster Sugar: Dissolves much faster than granulated sugar, so your meringue will stay smooth.
- Light Muscovado Sugar: Gives the toffee its unique depth. Don’t swap this for white sugar—it’ll taste flat.
- Double Cream: This whips into thick, luxurious clouds. Single cream won’t give you the same results.
- Banana: Use ripe but firm bananas. Overripe ones turn mushy in the roll.
Making It Your Own (Without Ruining It)
- Dairy-Free? I’ve tried coconut cream instead of double cream—works great, but skip the toffee or use a dairy-free version.
- No Bananas? Strawberries or raspberries make a wonderful swap, but pair them with berry coulis instead of toffee.
- Nutty Twist: Add crushed pecans to the filling before rolling for a bit of crunch and richness.
Mistakes I Made (And How to Avoid Them)
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Meringue cracked in half | Rolled it before it cooled completely | Let it cool flat, then gently roll it with the paper |
| Cream spilled out | Overfilled and overwhipped the cream | Whip to soft peaks and use less cream |
| Sticky meringue base | Didn’t bake long enough on the second round | Extend the second bake by 5 minutes until firm to the touch |
How to Make Mary Berry’s Banoffee Meringue Roulade
- Preheat & Prep: Heat the oven to 200°C (180°C fan). Grease a 33x23cm tin and line with parchment paper.
- Whip the Meringue: Beat egg whites until stiff peaks form. Gradually add sugar, continuing to beat until thick and glossy—you should be able to hold the bowl over your head without it moving!
- Bake: Spread the meringue into the tin. Bake for 8 minutes (until golden on top), then reduce the temperature to 160°C and bake for another 15 minutes until the center is lightly firm.
- Make the Toffee: While the meringue bakes, melt butter, sugar, and 150ml cream in a pan. Bring to a boil for 2 minutes, then cool.
- Invert & Peel: Tip the baked meringue onto new parchment. Gently peel off the original paper and let it cool.
- Whip & Fill: Whip the remaining cream to soft peaks. Gently fold in the banana and half of the toffee sauce.
- Roll: Spread the whipped cream mixture over the meringue. Use the parchment paper to carefully roll the roulade up.
- Chill & Serve: Chill the roulade. When ready to serve, drizzle with the remaining toffee sauce. Slice using a hot knife for neat pieces.
Tips from My Kitchen
- I always draw a rectangle on the back of the parchment so I don’t accidentally spread the meringue too far.
- My fan oven runs hot, so I shave 2 minutes off the first bake to prevent overbrowning.
- To make slicing easier, I pop the roulade in the freezer for 10 minutes before cutting. It helps it set just enough for perfect slices.
Storage & Serving
- Fridge: This roulade keeps well for 2-3 days in the fridge.
- Freezer: It can be frozen, but the meringue may become a little sticky upon defrosting. It’s best enjoyed fresh.
- Serving Ideas: Top with a handful of raspberries or toasted pecans, or serve with a dollop of Greek yogurt. A nice coffee or dessert wine is always a good idea to pair with it.
Frequently Asked Questions
- Can I make the meringue a day ahead?
Yes, just keep it flat and covered with parchment paper, and fill and roll it when you’re ready to serve. - Can I skip the toffee sauce?
Sure, but I wouldn’t recommend it! If you must, try maple syrup or melted dark chocolate as a substitute. - My roulade cracked—what do I do now?
Don’t stress! Embrace the rustic look. Dust it with icing sugar, and no one will know the difference—it tastes just as amazing. - Can I use brown sugar instead of muscovado?
You can use light brown sugar in a pinch, but the toffee won’t have the same rich depth. - How ripe should my banana be?
Aim for a banana that’s yellow with a few freckles—no more. Overripe bananas can make the filling mushy.
Try More Recipes:
- Mary Berry’s Peach Melba Recipe
- Mary Berry’s Mini Jam Tarts
- Mary Berry’s Walnut and Chocolate Brownies
- Mary Berry’s Mississippi Mud Pie
