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
Scale
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
