Gin & Tonic Caramel Meringue Roulade

Crisp meringue paired with sweet caramel sauce, crunchy walnuts, and fresh crème fraiche make this caramel meringue roulade a delicious, indulgent treat.

meringue roulade

First things first: I had a small crisis last night. I (inadvertently) deleted something off the code bit of my website layout and the entire website disappeared. Error-message, white-page, disappeared. Cue mad panic and slight hysteria. I couldn’t access anything, and I honestly thought that my blogging days were behind me.

My life as a blogger had suddenly been cut short and I was preparing to start my new life of baking things without having to remember measurements, methods, and to take photographs. I’ll be honest, I was pretty gutted at the prospect. I was surprised by how much I thought I’d miss my blog and all the effort I’ve put into it over the last ten months.

But thank goodness for clever, code-savvy friends. This post (and the continued existence of this blog) is dedicated to my fairy blog-mother, who put up with my slightly hysterical texts and my continued cluelessness on a Saturday night to help me find my missing blog.  Holly, if you lived closer, there’d be a giant slice of this meringue roulade saved for you. (I don’t imagine meringue travels well in the British postal system.)

There’s nothing like a near-online-death experience to make you love your corner of the internet that little bit more (and your irlbff for bringing your blog back from the brink).

And to love this meringue roulade even more (but that’s mainly the gin and tonic caramel sauce.) That’s right- gin and tonic flavoured caramel. Do you need any more reason to bake this?! Gin. And. Tonic. Caramel. This Gin and Tonic caramel sauce by Joe & Seph is currently in Morrisons for £2 (reduced to clear, which means it’s going soon! No!) This roulade only uses half the jar so that you can eat the remaining sauce straight from the jar with a spoon and be slightly tipsy. (Me right now.) I can’t even describe the flavour of it: its super sweet, but tangy too. It’s amazing paired with the crispy, sugary meringue and thick crème fraiche to reduce the sweetness a bit. The walnuts add a crunch that make this the most delicious meringue roulade ever. (Although, that’s probably down to the gin.)

I’m just going to say it again: gin and tonic caramel sauce. I cannot stress this enough: go to your nearest supermarket immediately to find it.

* * *

Gin & Tonic Caramel Meringue Roulade

Prep Time: 30 minutes

Cook Time: 30 minutes

Yield: Serves 8

Crisp meringue paired with sweet caramel sauce, crunchy walnuts, and fresh crème fraiche make this caramel meringue roulade a delicious, indulgent treat.


  • 3 egg whites
  • 150g caster sugar
  • 100ml crème fraiche
  • 100ml caramel sauce (I used Joe & Seph’s Gin and Tonic Caramel sauce)
  • 25g chopped walnuts
  • Icing sugar, to decorate


  1. Begin by pre-heating the oven to 200°c/390°f/gas mark 6. In a large, clean bowl, whip the egg whites with an electric hand whisk until stiff peaks form. (When you lift the whisk out, a small peak should hold on the end of the whisk.) Slowly add in the sugar, a tablespoon at a time, whisking between each addition, until the meringue is smooth and glossy and no longer grainy.
  2. Line a swiss roll tin (22cm x 33cm) with a sheet of greaseproof paper. Leave the paper overhanging the sides so it is easy to lift out once cooked. Spread a little meringue mix under the paper to stick it to the tin, then spread the meringue evenly into the tin. Use a spatula to smooth it out to the edges, then use the back of a spoon to create peaks in the meringue.
  3. Bake in the pre-heated oven for about 12 minutes or until golden, then lower the temperature to 160°c/320°f/gas mark 3. Cake for a further 15 minutes or until the meringue is crisp on top. Remove the meringue from the oven and leave to cool for about 15 minutes.
  4. Lay down a large sheet of greaseproof paper on a work surface and dust with icing sugar. Carefully turn the meringue out onto the sheet of paper, so the bottom of the meringue with the tin on will now be on the top. Remove the tin and the greaseproof paper.
  5. Using a flat knife, spread the crème fraiche all over the meringue but leaving a 2cm gap all around the edges. Spread the caramel sauce over the crème fraiche, then sprinkle over the walnuts and gently press them down into the cream and caramel. Turn the meringue so the short side is nearest to you. Using a knife, make an incision all the way across the short side of the meringue, but not all the way down to the bottom. Fold this over onto the cream to make the first roll, then roll the rest of the meringue up. Pull the paper tight and use it to roll the meringue up and away from you. Sprinkle generously with icing sugar, then drizzle over some more caramel sauce. Chill in the fridge for at least two hours before serving. ▪

3 thoughts on “Gin & Tonic Caramel Meringue Roulade

  1. Fairy blog-mother! Haha, I love it! Anymore problems, just let me know. 🙂

    I’m gutted I don’t live closer, because that looks delicious!

  2. I think every blogger has been in that situation at some point or another! I tried to change my font once and crashed the whole damn thing. I cried. But then I pulled myself together and got it sorted 🙂

    The roulade looks lush, and I need to get over to Morrison’s and get me some of that G&T sauce! Love it ❤

    1. So glad to know its not just me trying to ‘fix’ things on my blog and completely ruining it instead haha! I definitely recommend the roulade, I saw another jar at Morrisons and was so tempted to buy some more…

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