There’s something magical about the Meringue Roulade with Raspberries Recipe: crisp on the outside, marshmallowy inside, overflowing with clouds of vanilla whipped cream and ruby-red raspberries. This classic British dessert looks like a showstopper but is secretly simple to make. With every slice, you get a dreamy balance of textures and flavors — I promise, one bite and you’ll be hooked for life!
Ingredients You’ll Need
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Meringue:
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
Whipped Cream:
- 1 1/4 cups heavy cream (whipped to soft peaks)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for cream)
Additional:
- 2 cups fresh raspberries
- Powdered sugar for dusting
How to Make Meringue Roulade with Raspberries Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper. This step is essential; it ensures that your delicate meringue lifts out easily and in one beautiful piece. A well-lined pan makes rolling up your finished treat a breeze!
Step 2: Whip Egg Whites to Soft Peaks
In a completely clean, grease-free bowl (this is crucial!), beat the egg whites until they hold soft peaks. This means when you lift your whisk, the meringue forms droopy peaks that don’t hold their shape just yet. This is the start of all that light, airy texture.
Step 3: Gradually Beat in Sugar
With your mixer running, start adding the granulated sugar a tablespoon at a time. Don’t rush it! Be patient and let the sugar fully dissolve; you want to reach stiff, glossy peaks that hold their form. This gives your Meringue Roulade with Raspberries Recipe its trademark shell with a soft, marshmallow interior.
Step 4: Fold in Cornstarch, Vinegar, and Vanilla
Gently fold the cornstarch, vinegar, and vanilla extract into the stiff meringue. Use a soft hand here — over-mixing will deflate the beautiful air bubbles you’ve worked hard to create. These humble additions keep your meringue stable and deliciously tender.
Step 5: Spread and Bake
Scrape your meringue into the pan and smooth it out evenly with a spatula. Bake for 20 to 25 minutes, until it’s lightly golden and set on top. Trust the process: the edges should crackle gently, while the middle stays soft.
Step 6: Turn Out and Cool
When it’s done, let it cool in the pan for just 5 minutes. Then, turn it out onto a fresh sheet of parchment paper dusted with powdered sugar (to prevent sticking). Gently peel away the baking paper and let the meringue cool completely.
Step 7: Prepare the Whipped Cream
While the meringue cools, whip the heavy cream with powdered sugar and vanilla until soft peaks form. It should be cloud-like, not stiff, so it spreads easily but doesn’t weep. This creamy layer is the heart of your roulade!
Step 8: Fill and Roll
Once your meringue is completely cool, spread the whipped cream evenly across its surface. Scatter the fresh raspberries all over. Now, using the paper to help you, carefully roll the meringue from a short end into a roulade. It will crack a little — that’s part of the charm! Place it seam-side down on a serving platter.
Step 9: Finishing Touches
Dust generously with powdered sugar and, if you like, top with a few extra raspberries. The Meringue Roulade with Raspberries Recipe is ready for its closeup. It’s as stunning as it is scrumptious!
How to Serve Meringue Roulade with Raspberries Recipe
Garnishes
You can’t go wrong with a cloud of powdered sugar and a last-minute scatter of fresh raspberries. For a fancier touch, add mint leaves, a drizzle of raspberry coulis, or a few shavings of white chocolate. The classic garnishes let the roulade shine while adding a burst of color and freshness.
Side Dishes
This dessert is a showstopper all on its own, but if you want to round things out for a celebration, serve it alongside a raspberry sorbet, a scoop of vanilla ice cream, or a platter of mixed summer berries. These light accompaniments celebrate the flavors and don’t overpower the star of the table.
Creative Ways to Present
Try slicing the roulade and arranging the pieces in a spiral, fanned out on a cold marble tray. Mini-roulades made by cutting before rolling are adorable for individual serving. You can even layer the slices in a glass trifle dish for an elegant, deconstructed twist on the Meringue Roulade with Raspberries Recipe.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (it’s rare!), store slices in an airtight container in the refrigerator. The meringue will soften a little from the cream and berries, so it’s best enjoyed within a day. The flavors will meld even further, making every bite deliciously tender and creamy.
Freezing
It’s not ideal to freeze a fully assembled roulade because the cream and berries can become icy and make the meringue soggy. However, you can freeze the plain, cooled meringue (without filling) tightly wrapped for up to a month. When ready to serve, thaw at room temperature, then fill and roll fresh for the perfect finish.
Reheating
This dessert is definitely best served cold or at room temperature. Avoid reheating; it will melt the whipped cream and compromise the texture of the meringue. If you want to brighten it up, just let it sit out for 10 to 15 minutes before serving so the flavors bloom.
FAQs
Can I use frozen raspberries for the Meringue Roulade with Raspberries Recipe?
Fresh raspberries are best because they keep their shape and juiciness. If using frozen, thaw and drain them well first to avoid making the cream too watery.
Why did my meringue crack so much when rolling?
Cracking is normal and part of the charm! Make sure the meringue is fully cooled but not left to dry out for hours. If it’s still a bit pliable, it rolls more smoothly.
Can I make this dessert ahead of time?
You can bake and store the plain meringue a day in advance, then fill and roll just before serving for the freshest results. Assembled roulades are best eaten within a few hours for peak flavor and texture.
What other berries or fruits work in this recipe?
Blackberries, blueberries, strawberries, or even sliced peaches make delicious alternatives or additions. The Meringue Roulade with Raspberries Recipe is wonderfully adaptable to whatever’s fresh and in season.
Is this recipe gluten-free?
Yes! The classic ingredients make this roulade naturally gluten-free, so it’s a perfect dessert for anyone with gluten sensitivities or for entertaining a crowd.
Final Thoughts
If you’re craving something show-stopping yet surprisingly easy, give the Meringue Roulade with Raspberries Recipe a try. I promise, it will charm your taste buds and wow your guests every time you bring it to the table. There’s nothing more satisfying than sharing a slice of this beauty with the people you love!
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Meringue Roulade with Raspberries Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free, Vegetarian
Description
This Meringue Roulade with Raspberries recipe is a delightful and light dessert perfect for any occasion. The crisp meringue, fluffy whipped cream, and juicy raspberries make for a heavenly combination that will impress your guests.
Ingredients
Meringue:
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
Whipped Cream:
- 1 1/4 cups heavy cream (whipped to soft peaks)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for cream)
Additional:
- 2 cups fresh raspberries
- Powdered sugar for dusting
Instructions
- Preheat the oven: Preheat the oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper.
- Make the Meringue: In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add the sugar, one tablespoon at a time, beating well until stiff, glossy peaks form. Gently fold in the cornstarch, vinegar, and vanilla extract.
- Bake the Meringue: Spread the meringue evenly into the prepared pan and smooth the top. Bake for 20–25 minutes until lightly golden and set. Allow to cool in the pan before transferring to a parchment paper dusted with powdered sugar.
- Prepare the Cream: Whip the cream with powdered sugar and vanilla until soft peaks form.
- Assemble the Roulade: Once the meringue has cooled, spread the whipped cream evenly over it and scatter raspberries on top. Carefully roll the meringue into a roulade using the parchment paper. Dust with powdered sugar, garnish with raspberries, and serve.
Notes
- For best results, serve the roulade within a few hours of assembly.
- You can substitute strawberries, blueberries, or a mix of berries for the raspberries.
- If making ahead, bake the meringue and store it wrapped tightly, then fill and roll before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 28 g
- Sodium: 40 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
