Mary Berry Banoffee Meringue Roulade

I’ll be honest—this roulade nearly collapsed on me the first time I made it. I under-whipped the egg whites (rookie mistake), overfilled it with cream, and the whole thing looked like a sticky banana avalanche. But you know what? My neighbour still asked for seconds.

There’s something so cheeky and joyful about this Banoffee Meringue Roulade—it feels fancy but comes together with mostly store-cupboard bits and a few fresh ingredients. Once I got the meringue texture just right (crisp shell, marshmallow inside), it rolled like a dream.

Let me show you how I fixed my flops—and why this bake is now my go-to when I want guaranteed smiles.

Why This One Works So Well

This isn’t your average roulade. Most banana-based bakes can turn stodgy or brown too quickly. But here? The meringue keeps things light, and that homemade toffee sauce? Absolute magic.

Here’s what makes this version sing:

• The meringue is baked twice—first hot for colour, then low to set the centre. It gives that perfect crackle outside and chewy fluff inside.
• The toffee sauce isn’t overly sweet thanks to light muscovado sugar—it’s got that gentle, smoky richness.
• Swirling the cream and sauce means every bite tastes a bit different, which keeps things interesting.

INGREDIENTS + WHY THEY MATTER

• Egg Whites – Whipped to stiff peaks, they’re the backbone of the roulade. If they’re soft or grainy, it all flattens.
• Caster Sugar – Dissolves faster than granulated. I once used regular sugar and ended up with gritty meringue.
• Light Muscovado Sugar – Gives the toffee real depth. Don’t swap for white sugar—it’ll taste flat.
• Double Cream – Whips into thick clouds. Single cream won’t hold up.
• Banana – Ripe but firm is key. Too soft and it turns to mush in the roll.

Making It Yours (Without Ruining It)

• Dairy-Free? I tried it with coconut cream—worked well but skip the toffee (or use a DF version).
• No Bananas? Strawberries or raspberries work beautifully—but pair with a berry coulis instead of toffee.
• Nutty Twist: Scatter crushed pecans over the filling before rolling. Adds crunch and richness.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Meringue cracked in half	Rolled it before cooling completely	Let it cool flat, then gently roll with paper
Cream spilled out	Overfilled + overwhipped cream	Stop whipping at soft peaks, use less filling
Sticky meringue base	Didn’t bake long enough on second round	Extend second bake by 5 mins until firm touch

HOW TO MAKE MARY BERRY’S BANOFFEE MERINGUE ROULADE

1. Preheat & Prep: Oven to 200°C (180°C fan). Butter a 33x23cm tin, line with parchment.
2. Whip Meringue: Beat egg whites until stiff. Add sugar slowly, beating until glossy and thick—you should be able to hold the bowl over your head (yes, really).
3. Bake: Spread into the tin, bake 8 mins (golden top), then reduce to 160°C and bake 15 more until lightly firm.
4. Toffee Time: While it bakes, melt butter, sugar, and 150ml cream in a pan. Bring to boil for 2 mins. Cool.
5. Invert & Peel: Tip baked meringue onto new parchment. Peel off the original paper and let cool.
6. Whip & Fill: Whip remaining cream to soft peaks. Fold in banana and half the toffee sauce.
7. Roll: Spread cream on meringue. Use parchment to roll tightly. Chill.
8. Drizzle & Serve: Pour over remaining toffee. Slice with a hot knife (trust me on that one).

TIPS FROM MY KITCHEN

• I always draw a rectangle on the back of the baking paper so I don’t overspread the meringue.
• My fan oven runs hot, so I shave 2 minutes off the first bake to avoid overbrowning.
• I pop the roulade in the freezer for 10 mins before slicing—it sets it just enough for neat pieces.

STORAGE + SERVING

• Fridge: Keeps beautifully for 2–3 days in the fridge.
• Freezer: Can freeze, but meringue goes slightly sticky on defrost. Best eaten fresh.
• Serving Ideas: A handful of raspberries or toasted pecans on top, or a dollop of Greek yogurt on the side. Coffee or dessert wine? Always yes.

FREQUENTLY ASKED QUESTIONS

Q: Can I make the meringue a day ahead?
A: Yep! Just keep it flat and covered with parchment, then fill and roll when ready.

Q: Can I skip the toffee sauce?
A: You can—but why would you? If you must, try a drizzle of maple syrup or melted dark chocolate.

Q: My roulade cracked—what now?
A: Embrace it. Dust with icing sugar and call it rustic. Tastes just as brilliant.

Q: Can I use brown sugar instead of muscovado?
A: Sort of. Light brown sugar works in a pinch, but the toffee won’t be as deep in flavour.

Q: How ripe should my banana be?
A: Yellow with a few freckles—no more. Overripe = mushy filling.

Try More Recipes:

• Mary Berry Peach Melba Recipe
• Mary Berry Mini Jam Tarts
• Mary Berry Walnut and Chocolate Brownies
• Mary Berry Mississippi Mud Pie