If you are looking for a dessert that combines light, airy sweetness with the bright burst of fresh fruit, the Raspberry Meringue Roulade Recipe is a true showstopper. This stunning roulade features a delicate meringue base that’s crisp on the outside and soft inside, filled and topped with luscious whipped cream and juicy raspberries. It’s simple to make yet feels extravagant, perfect for impressing guests or treating yourself to something special. Once you try this recipe, it will quickly become one of your all-time favorite desserts.

Raspberry Meringue Roulade Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is key for this Raspberry Meringue Roulade Recipe. Each component plays an essential role in achieving the perfect balance of texture, flavor, and color—from the crisp meringue to the fresh, tangy raspberries and silky whipped cream.

4 large egg whites: Provide structure and volume to the meringue, creating its signature lightness.
1 cup caster sugar: Dissolves smoothly for a glossy, stable meringue with just the right sweetness.
1 tsp white vinegar: Helps stabilize the egg whites while adding subtle tang that enhances flavor.
1 tsp cornstarch: Adds a bit of firmness and prevents the meringue from weeping or collapsing.
1 tsp vanilla extract: Infuses a gentle warmth and aromatic depth into the meringue and whipped cream.
1 cup heavy cream: Provides a rich, creamy filling that contrasts beautifully with the crisp meringue.
1/4 cup powdered sugar: Sweetens the whipped cream delicately without graininess.
1 1/2 cups fresh raspberries: Adds a bright, juicy burst of tartness that makes the dessert irresistible.
Extra whipped cream: For topping and decoration, creating a visually stunning finish.
Fresh raspberries: Garnish to add color and a fresh fruity touch on presentation.

How to Make Raspberry Meringue Roulade Recipe

Step 1: Prepare your baking area

Begin by preheating your oven to 350°F (180°C). Line a 9×13 inch baking tray with parchment paper to ensure the meringue won’t stick and will lift away easily once cooked. Setting the stage right helps everything go smoothly.

Step 2: Whisk the egg whites

In a large, clean bowl, start whisking your egg whites until soft peaks form. This means when you lift the whisk, the peaks should just start to hold shape but gently bend back on themselves. This is your base for a beautifully airy meringue.

Step 3: Add sugar gradually

Next, add the caster sugar one tablespoon at a time while whisking continuously. Gradually incorporating the sugar gives the meringue its glossy stiffness. Continue whisking until you reach stiff, glossy peaks, where the mixture holds sharply without drooping.

Step 4: Fold in stabilizers and flavor

Gently fold in the white vinegar, cornstarch, and vanilla extract using a spatula. These help stabilize your meringue, give it a slight tangy note, and infuse it with lovely vanilla aroma without deflating the airy texture you’ve worked so hard to achieve.

Step 5: Bake the meringue base

Spread the meringue evenly over your prepared baking tray, smoothing it out so it’s uniform in thickness. Pop it into your preheated oven and bake for 20-25 minutes until the meringue turns lightly golden and feels firm when touched gently. This crisp shell is the backbone of your roulade.

Step 6: Cool the meringue

Once baked, remove the meringue from the oven and allow it to cool completely in the tray. Cooling prevents cracks when rolling and ensures the filling won’t melt the delicate shell.

Step 7: Whip the cream filling

While the meringue cools, whip the heavy cream together with powdered sugar and vanilla extract until soft peaks form. This creamy filling is the luscious counterpoint to the crisp meringue, and the vanilla adds that comforting richness.

Step 8: Assemble the roulade

Carefully invert the cooled meringue onto a fresh sheet of parchment paper. Spread the whipped cream evenly over the surface, then scatter the fresh raspberries on top. Using the parchment, gently lift and roll the meringue from one short end to the other, creating a delicate spiral packed with cream and berries.

Step 9: Final touches

Transfer the roulade seam-side down onto a serving plate. Pipe extra whipped cream over the roulade and decorate with fresh raspberries for a beautiful, inviting finish that will wow anyone lucky enough to get a slice.

How to Serve Raspberry Meringue Roulade Recipe

Garnishes

Enhance your Raspberry Meringue Roulade Recipe presentation with a generous swirl of whipped cream and a scattering of fresh raspberries on top. Fresh mint leaves or a light dusting of powdered sugar can also add a pop of color and elegance without overpowering the dessert’s delicate flavors.

Side Dishes

This roulade pairs wonderfully with simple accompaniments such as a cup of freshly brewed coffee or a glass of sparkling rosé. To keep things light and fresh, a small bowl of mixed berry salad or a few slices of citrus fruit can complement the tartness of the raspberries beautifully.

Creative Ways to Present

For a stunning table centerpiece, serve the roulade on a rustic wooden board with extra fresh raspberries scattered around. You can also drizzle a raspberry coulis or a fine drizzle of melted chocolate over the top to add a hint of richness and visual flair that will impress your guests.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, keep them stored in an airtight container in the refrigerator. The roulade is best enjoyed within 1-2 days to maintain the crispness of the meringue and freshness of the cream and berries.

Freezing

Freezing a meringue roulade can be tricky because moisture affects texture, but you can freeze the unfilled meringue base wrapped tightly in plastic wrap and foil for up to a month. Thaw completely before filling and rolling for best results.

Reheating

This dessert is best enjoyed cold or at room temperature. Avoid reheating as the meringue will lose its crisp texture and the cream will melt, diminishing the signature delightful contrast of this Raspberry Meringue Roulade Recipe.

FAQs

Can I use frozen raspberries for the roulade?

While fresh raspberries are ideal for their texture and flavor, frozen raspberries can be used if thawed and drained thoroughly to avoid excess moisture that could make the meringue soggy.

What if I don’t have caster sugar?

You can substitute caster sugar with granulated sugar by processing it briefly in a blender to make it finer. This ensures it dissolves well in the egg whites, giving you that glossy meringue.

Why is vinegar used in the meringue?

White vinegar works as a stabilizer by helping the egg whites hold their structure better during baking, resulting in a meringue that is crisp yet tender and less likely to collapse.

Can I add other fruits instead of raspberries?

Absolutely! Strawberries, blueberries, or a mix of berries work wonderfully too. Just make sure the fruit is fresh and not too watery to keep the roulade from becoming soggy.

How do I prevent the meringue from cracking when rolling?

Cool the meringue completely before rolling, and use the parchment paper to gently help guide the roll without forcing it. Going slowly and carefully will keep it intact and beautiful.

Final Thoughts

This Raspberry Meringue Roulade Recipe is truly a dessert that brings joy with every bite. Its elegant appearance and delightful combination of textures make it a celebration-worthy treat that’s surprisingly approachable to make at home. Give it a try—you’ll be amazed by how this simple, fresh, and vibrant roulade can create so many smiles around your table.