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Raspberry Meringue Roulade Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 58 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: British
  • Diet: Vegetarian

Description

A light and airy Raspberry Meringue Roulade featuring a crisp meringue base rolled with whipped cream and fresh raspberries. This elegant dessert combines the sweetness of meringue with the tart flavor of raspberries, perfect for special occasions or a delightful treat.

Ingredients

Meringue

  • 4 large egg whites
  • 1 cup caster sugar
  • 1 tsp white vinegar
  • 1 tsp cornstarch
  • 1 tsp vanilla extract

Filling

  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 1/2 cups fresh raspberries

Decoration

  • Extra whipped cream
  • Fresh raspberries

Instructions

  1. Preheat and prepare: Preheat your oven to 350°F (180°C) and line a 9×13 inch baking tray with parchment paper to prevent sticking.
  2. Whisk egg whites: In a large, clean bowl, whisk the 4 egg whites until soft peaks form—this means the peaks just hold their shape but are still slightly droopy.
  3. Add sugar gradually: Slowly add the caster sugar one tablespoon at a time while continuing to whisk until stiff, glossy peaks form, indicating that the meringue is stable.
  4. Fold in stabilizers: Gently fold in the white vinegar, cornstarch, and vanilla extract to help stabilize the meringue and add flavor without deflating it.
  5. Spread meringue: Evenly spread the meringue mixture over the prepared baking tray, ensuring a uniform thickness for even baking.
  6. Bake: Bake for 20-25 minutes until the meringue is lightly golden and feels firm to the touch, indicating it is cooked through but still tender inside.
  7. Cool meringue: Remove from the oven and allow the meringue to cool completely on the tray to set its structure.
  8. Prepare whipped cream: In a separate large bowl, whisk the heavy cream, powdered sugar, and vanilla extract until soft peaks form, creating a smooth and airy filling.
  9. Transfer meringue: Once cooled, carefully invert the meringue onto a fresh sheet of parchment paper, removing the baking paper from the bottom.
  10. Spread filling: Spread the whipped cream mixture evenly over the surface of the meringue, covering it generously.
  11. Add raspberries: Scatter the fresh raspberries evenly over the whipped cream layer to add tartness and texture.
  12. Roll roulade: Using the parchment paper to aid you, gently roll the meringue from one short end to the other, forming a tight but careful roulade to maintain its shape without cracking.
  13. Position roulade: Transfer the roulade to a serving plate, placing it seam-side down to keep it securely rolled.
  14. Decorate: Pipe extra whipped cream over the top of the roulade and decorate with additional fresh raspberries for an attractive presentation.
  15. Serve: Slice the roulade into 10 servings and enjoy immediately for the best texture and flavor.

Notes

  • Ensure the bowl and whisk are completely clean and dry before whisking egg whites to achieve maximum volume.
  • Gradually adding sugar is essential for stiff, glossy meringue that holds its shape well.
  • Be gentle when folding in vinegar and cornstarch to not deflate the meringue.
  • Cooling the meringue completely prevents the whipped cream from melting when spread.
  • If the meringue cracks slightly during rolling, don’t worry; it will still taste delicious and look charming with the whipped cream covering imperfections.
  • Use fresh, firm raspberries for best texture and appearance.
  • This roulade is best served the same day to maintain the meringue’s crispness.

Find it online: https://slsrecipes.com/raspberry-meringue-roulade-recipe/