I recommend reading this recipe in full before beginning, including the recipe Notes below and the troubleshooting and FAQ above. This helps set you up for success!

Preheat the oven to 300°F (149°C).

In a food processor, process 1 cup (200g) of sugar until superfine, about 10 seconds.

In a completely grease-free bowl, using a stand mixer fitted with a whisk attachment or a handheld mixer, whip the egg whites on medium-high speed until foamy and soft peaks form, about 2–3 minutes. Add in the cream of tartar. With the mixer running on medium-high, begin adding the superfine sugar, 1 Tablespoon at a time. Once all of the sugar has been added, turn the mixer up to high speed and continue beating until glossy stiff peaks form, about 3 minutes (or a little longer if using a handheld mixer). The peaks should be stiff enough that you can hold the whisk upright and the peaks won’t droop. Rub a small amount of the meringue between your fingers. If you feel any sugar granules, keep beating until smooth. If not, it’s ready for the remaining ingredients. Add the cornstarch, vanilla, and salt, and beat on low speed just until combined, about 10 seconds.

Spread a little of the meringue in each of the corners of a 10×15-inch jelly roll pan (or any similar size) and then press the parchment paper into the pan, to help “glue” it into place. (This makes spreading much easier!) Lightly sprinkle about 1/2 Tablespoon of granulated sugar over the parchment.

Spread the meringue in an even layer in the pan. An offset spatula is helpful here. Sprinkle the remaining 1/2 Tablespoon of granulated sugar evenly over the top. If you’re using a larger baking sheet, cut your parchment paper to 11×16 inches in size, and dot a little of the meringue on each of the four corners, then flip it over and press the parchment on the baking sheet to secure it in place. Spread the remaining meringue on the parchment, leaving about a 1-inch border all the way around.

Bake for 25–30 mins. The meringue should look set and just barely golden on top, pull slightly away from the parchment edges, and if you touch it gently, feel crisp on top but springy under the surface.

Remove the pan from the oven and set on a cooling rack. Let the meringue cool for just 10 minutes. If it cools for too long in this step, it’s much more likely to crack. It will deflate a bit as it cools.

As the meringue cools, place a piece of parchment paper (larger than 10×15 inches) on top of a clean tea towel flat on the counter. Align one of the short edges of the parchment close to one end of the towel. Using a fine mesh sieve, dust the parchment with about 1 Tablespoon of confectioners’ sugar. After 10 minutes of cooling in step 8, invert the meringue onto the parchment. Carefully peel off the parchment paper that was on the bottom of the meringue as it baked. Dust a little more confectioners’ sugar on top, then cover with a new piece of parchment. Starting with the short end aligned with the end of the towel, gently roll the meringue up with the parchment and the towel. Do this slowly but steadily, and avoid rolling it too tightly. Allow the meringue to cool at room temperature rolled up in the parchment/towel, about 45 minutes to 1 hour. Feel free to set it aside at room temperature for up to 1 day.

Using a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream, confectioners’ sugar, and vanilla on medium-high speed until soft peaks form, about 2–3 minutes. Transfer the whipped cream to another bowl. Place the softened cream cheese in the mixer bowl (no need to clean it first) and beat with the whisk attachment on medium-high speed until completely smooth.

Add the whipped cream back into the bowl with the cream cheese. Mix on medium-low speed until just combined. Use right away (next step), or cover and refrigerate the filling for up to 3 days before using.

Once the meringue roll has cooled, gently unroll, and discard the top piece of parchment. Spread the cream filling evenly over the top. Spoon dollops of curd and/or jam on top, if using. Gently re-roll the meringue with the filling. If it’s helpful, lift up the bottom piece of parchment underneath the meringue to help ease the roll over onto itself. Transfer the meringue roll to a serving plate. Garnish as desired. I used a half batch of whipped cream piped with Wilton 1M piping tip, crushed pistachios, and lots of fresh fruit.

Serve immediately or refrigerate for up to 2 hours. Expect the meringue to weep or deflate slightly in the refrigerator the longer it sits. A large serrated knife works best for slicing.

Cover and store leftover meringue roulade in the refrigerator for up to 2 days. The meringue will soften over time, and may weep some liquid, but that shouldn’t affect the taste.