Meringue Roulade with Raspberries Recipe
If you’re dreaming of an airy, show-stopping dessert that dances between crisp and cloud-like, this Meringue Roulade with Raspberries Recipe has your name written all over it. With the crunch of baked meringue giving way to pillowy cream and juicy berries, every bite is an irresistible harmony of textures and flavors. Minimal ingredients transform into a centerpiece worthy of any celebration, but it’s easy enough for a simple Sunday treat—you’ll fall in love from the very first forkful.
Ingredients You’ll Need
-
Meringue:
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
Filling:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 cup fresh raspberries
- extra powdered sugar for dusting
How to Make Meringue Roulade with Raspberries Recipe
Step 1: Prepare Your Pan and Oven
Start by heating your oven to 350°F and lining a 10×15-inch jelly roll pan with parchment paper, making sure to let the paper hang over the edges. This little trick makes removing the roulade a breeze later—and trust me, having a ready pan makes the whole process so much smoother.
Step 2: Whip Your Meringue
In a sparkling clean mixing bowl, whip the egg whites on medium speed until they form soft, billowy peaks. The secret here is patience and a residue-free bowl; it’s worth the wait! Then, slowly add granulated sugar, one tablespoon at a time, ramping up the mixer to high. Keep going until the mixture looks thick, glossy, and forms stiff peaks. Gently beat in the cornstarch, vinegar, and vanilla for that delicate structure and subtle flavor.
Step 3: Bake the Meringue
Spread the meringue evenly into your lined pan, smoothing it out—but don’t stress over perfection. Pop it into the oven and bake for about 20 minutes. You’re looking for a lightly golden top that feels set and firm to the touch. It’s normal for it to look slightly puffed and crackly—that’s what gives your finished roulade irresistible personality.
Step 4: Turn Out and Cool
Once baked, let it cool for just five minutes; too long and it can stick. Lay a new piece of parchment paper on a clean counter and dust it generously with powdered sugar. Carefully invert the warm meringue onto the sugared paper and gently peel away its baking lining. Let it cool completely—don’t rush this part; you want no melting whipped cream later!
Step 5: Make the Whipped Cream
While the meringue cools, whip the heavy cream and powdered sugar together until you get soft peaks. Light and luscious is the goal—stop whipping as soon as the cream holds its shape. Homemade whipped cream boosts this Meringue Roulade with Raspberries Recipe from lovely to luxurious.
Step 6: Fill and Roll
Now the fun part! Liberally spread the whipped cream over the meringue, leaving a small border to prevent overflow. Sprinkle the fresh raspberries over the cream. Using the parchment to help, roll the meringue up carefully from the short end to make a log. Don’t worry about little cracks—they just add rustic beauty. Transfer carefully seam side down to your serving platter.
Step 7: Finish and Serve
The final flourish: dust your masterpiece with extra powdered sugar for an elegant finish. Slice with a gentle sawing motion and serve immediately for the full crisp-and-velvety sensation this Meringue Roulade with Raspberries Recipe is famous for.
How to Serve Meringue Roulade with Raspberries Recipe
Garnishes
For the prettiest plate, I love to scatter a few extra raspberries and perhaps a couple mint leaves around each slice. An extra whisper of powdered sugar or even a drizzle of raspberry sauce can take your dessert from simple to spectacular—don’t be shy with those finishing touches!
Side Dishes
If you want to turn dessert into a memorable event, serve this roulade alongside a scoop of vanilla bean ice cream or, for a sophisticated twist, a spoonful of lemon curd. Both options add their own creamy or tangy contrast, making the flavors of this Meringue Roulade with Raspberries Recipe pop.
Creative Ways to Present
If you’re feeling playful, slice the roulade into mini pinwheel rounds and arrange them in a wreath shape for parties, or serve individual slices in elegant dessert glasses, layered with a little extra whipped cream and more fresh berries. This treat is endlessly adaptable to your creative mood!
Make Ahead and Storage
Storing Leftovers
Meringue roulades are best enjoyed fresh, but if you do have leftovers, place them in an airtight container in the fridge. The meringue will soften a bit as it absorbs the cream’s moisture, but the flavors will still be delightful for up to 24 hours.
Freezing
While meringue doesn’t freeze quite as beautifully as some other desserts, you can freeze a fully assembled roulade for up to one month. To prevent sticking, freeze slices on a tray before transferring to an airtight container. Thaw gently in the fridge before serving.
Reheating
Reheating isn’t needed for this Meringue Roulade with Raspberries Recipe—enjoy it chilled from the fridge. If you prefer serving closer to room temperature, let slices sit out for 15 to 20 minutes before digging in so the cream softens and flavors bloom.
FAQs
Can I use other berries in this recipe?
Absolutely! While raspberries are a classic choice for their tartness and color, feel free to substitute or mix in strawberries, blueberries, or blackberries to suit your tastes or what’s in season.
What if I don’t have a jelly roll pan?
No problem at all. You can use a regular rimmed baking sheet that’s as close as possible to the 10×15-inch size. Just adjust the thickness of your meringue as needed, and keep a close eye on baking time.
Why did my meringue crack while rolling?
Some cracking is completely normal and even beautiful—think of it as part of the roulade’s rustic charm. Rolling while the meringue is just cool helps prevent large breaks, and the cream and berries help keep it all together.
Can I make the meringue base a day ahead?
It’s best to make and assemble the roulade fresh for maximum crispness, but you can bake the meringue base in advance. Once completely cool, keep it wrapped tightly at room temperature, then fill and roll just before serving.
Is this dessert gluten-free?
Yes! This Meringue Roulade with Raspberries Recipe is naturally gluten-free thanks to its simple ingredient list—perfect for those avoiding wheat without sacrificing taste or texture.
Final Thoughts
This Meringue Roulade with Raspberries Recipe is sheer joy on a plate: light, luscious, and crowned with jewels of fruit, it’s a celebration of simple ingredients at their best. If you’ve never tried making a roulade before, give it a go—you’ll wow yourself and everyone you share it with!
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Meringue Roulade with Raspberries Recipe
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Gluten-Free, Vegetarian
Description
Indulge in the light and airy delight of this Meringue Roulade with Raspberries. A sweet and tangy dessert that’s perfect for any occasion.
Ingredients
Meringue:
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
Filling:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 cup fresh raspberries
- extra powdered sugar for dusting
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper.
- Make meringue: Beat egg whites until soft peaks form. Gradually add sugar, cornstarch, vinegar, and vanilla. Spread meringue in pan and bake.
- Prepare filling: Whip cream with powdered sugar until soft peaks form. Spread over meringue, top with raspberries, and roll.
- Serve: Dust with powdered sugar, slice, and enjoy!
Notes
- The roulade is best served the day it’s made, as meringue will soften over time.
- You can swap raspberries for strawberries, blueberries, or a mix of berries.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 25 g
- Sodium: 35 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
