Raspberry Meringue Roulade Recipe
If you’re searching for a show-stopping dessert that’s as light as a cloud and bursting with fresh berry flavor, look no further than this Raspberry Meringue Roulade. Imagine a tender, marshmallowy meringue wrapped around billowy whipped cream and juicy raspberries, finished with a snowy dusting of powdered sugar. This recipe transforms a handful of simple ingredients into an elegant centerpiece, perfect for impressing guests or treating yourself to something truly special. It’s a dessert that looks fancy but feels like a hug from your favorite bakery, and it’s naturally gluten-free!
Ingredients You’ll Need
-
Meringue:
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract
Filling:
- 1 1/4 cups heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh raspberries
For Dusting:
- Additional powdered sugar
How to Make Raspberry Meringue Roulade
Step 1: Prepare Your Pan and Oven
Preheat your oven to 325°F (160°C). Line a 9×13-inch jelly roll pan with parchment paper, letting the paper hang over the sides for easy lifting later. This step preps your workspace and ensures your meringue won’t stick—a detail that makes rolling up your Raspberry Meringue Roulade a total breeze.
Step 2: Whip the Perfect Meringue
In a clean, dry mixing bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time. Keep beating until the meringue is stiff and glossy—think shiny peaks that stand up tall. This patient, steady approach gives the roulade its delicately crisp shell and marshmallow-soft center.
Step 3: Fold in Flavor and Structure
Gently fold in the white vinegar, cornstarch, and vanilla extract. These little extras are the secret to a roulade that holds together perfectly and tastes divine. Go slowly to keep all that precious air in your meringue!
Step 4: Spread and Bake
Spread the meringue evenly into your prepared pan, smoothing the top with an offset spatula or the back of a spoon. Bake for 20 to 25 minutes, until the surface is lightly golden and crisp. The aroma at this stage will make your kitchen feel like a patisserie!
Step 5: Cool and Invert
Let the baked meringue cool in the pan for 5 minutes. Carefully invert it onto a fresh sheet of parchment paper that’s been dusted with powdered sugar—this prevents sticking and helps with rolling later. Gently peel off the original parchment, then let the meringue cool completely.
Step 6: Whip the Cream
In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. This plush, lightly sweetened cream is the perfect cushion for your raspberries and contrasts beautifully with the crisp meringue.
Step 7: Assemble the Filling
Spread the whipped cream over the cooled meringue, leaving a 1-inch border on all sides. Scatter the fresh raspberries evenly across the cream. Each berry adds a pop of juicy tartness that cuts through the sweetness—pure bliss!
Step 8: Roll and Finish
Starting from one short end, carefully roll up the roulade, using the parchment underneath to help guide and lift. Don’t worry if it cracks a little—that’s part of its rustic charm. Place the rolled Raspberry Meringue Roulade seam side down on a serving platter. Dust generously with powdered sugar just before serving for that magical snowy look.
How to Serve Raspberry Meringue Roulade
Garnishes
Fresh raspberries, a few sprigs of mint, and an extra flourish of powdered sugar all add color and elegance to your Raspberry Meringue Roulade. If you’re feeling fancy, a drizzle of raspberry coulis or a scattering of edible flowers will take things over the top.
Side Dishes
Serve slices alongside a scoop of lemon sorbet or a bowl of mixed berries for a refreshing touch. A simple espresso or black tea makes a lovely, grown-up pairing that lets the roulade shine as the main event.
Creative Ways to Present
Cut the roulade into thick slices and arrange them on a long platter, or serve individual portions in elegant dessert glasses with extra berries and a dollop of whipped cream. For parties, try making mini roulades for a personalized treat—everyone loves their own little Raspberry Meringue Roulade!
Make Ahead and Storage
Storing Leftovers
If you have any roulade left, store it in the refrigerator, tightly covered, for up to one day. The meringue will soften a bit but the flavors will meld beautifully, making it just as delicious as when freshly made.
Freezing
While the roulade is best enjoyed fresh, you can freeze it without the cream and raspberries. Freeze the baked and cooled meringue (wrapped well) for up to one month, then thaw and fill before serving. The filled Raspberry Meringue Roulade doesn’t freeze well due to the cream and fruit.
Reheating
This dessert is best served chilled or at room temperature, so there’s no need to reheat. Simply let it sit out for a few minutes after removing from the fridge to bring out the flavors before slicing.
FAQs
Can I use frozen raspberries instead of fresh?
Fresh raspberries are ideal for their firm texture and vibrant flavor, but if you only have frozen, thaw them thoroughly and pat dry with paper towels to prevent excess moisture from making the roulade soggy.
What if my meringue cracks while rolling?
A few cracks are totally normal and add to the roulade’s rustic charm! If you want to disguise them, just dust with extra powdered sugar or garnish with berries and mint.
Can I make Raspberry Meringue Roulade in advance?
You can bake the meringue and prepare the cream a few hours ahead, then assemble just before serving for the best texture. Fully assembled, it keeps well in the fridge for up to one day.
How do I get the meringue to roll without sticking?
Dusting the parchment with powdered sugar before inverting the meringue helps keep it from sticking, and using the parchment to help guide the roll makes the process much smoother.
Can I substitute other berries or fruits?
Absolutely! Strawberries, blueberries, or a mix of your favorite berries will all work beautifully. You can even try sliced peaches or passion fruit for a summery twist on the classic Raspberry Meringue Roulade.
Final Thoughts
There’s something truly magical about sharing a slice of Raspberry Meringue Roulade with friends and family—it’s a dessert that looks impressive, tastes unforgettable, and brings a little bit of celebration to any table. I hope you’ll give it a try and fall in love with its airy, berry-filled charm as much as I have!
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Raspberry Meringue Roulade Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A light and airy Raspberry Meringue Roulade featuring a crisp meringue shell rolled with luscious whipped cream and fresh raspberries. This gluten-free British dessert is perfect for summer gatherings and offers a delightful balance of sweetness and tartness.
Ingredients
Meringue:
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract
Filling:
- 1 1/4 cups heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh raspberries
For Dusting:
- Additional powdered sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 325°F (160°C). Line a 9×13-inch jelly roll pan with parchment paper, allowing extra to hang over the sides for easy removal later.
- Beat Egg Whites: In a clean, dry mixing bowl, beat the egg whites until soft peaks form, ensuring maximum volume and stability for the meringue.
- Add Sugar Gradually: Gradually add the granulated sugar, one tablespoon at a time, continuing to beat until the meringue is stiff, glossy, and holds firm peaks.
- Incorporate Vinegar, Cornstarch, and Vanilla: Gently fold in the white vinegar, cornstarch, and vanilla extract to stabilize the meringue while maintaining its airy texture.
- Spread Meringue and Bake: Evenly spread the meringue mixture into the prepared pan, smoothing the top with a spatula. Bake for 20–25 minutes until the meringue is lightly golden and crisp on top.
- Cool and Remove from Pan: Let the meringue cool in the pan for 5 minutes, then invert it onto a fresh sheet of parchment paper dusted with powdered sugar. Carefully peel off the original parchment and allow the meringue to cool completely.
- Prepare Whipped Cream: In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form, creating a light and fluffy filling.
- Assemble Roulade: Spread the whipped cream evenly over the cooled meringue, leaving a 1-inch border along the edges. Scatter the fresh raspberries evenly on top of the cream.
- Roll the Roulade: Starting from one short end, carefully roll up the meringue using the parchment paper to help lift and guide it, creating a tight but gentle roll.
- Serve and Garnish: Transfer the roulade to a serving platter with the seam side down to prevent unrolling. Dust the top generously with powdered sugar before serving.
Notes
- Use egg whites at room temperature for better volume and stability.
- Substitute raspberries with strawberries or mixed berries for variation.
- Best consumed the same day, but can be refrigerated for up to 1 day covered tightly.
- Ensure the mixing bowl and beaters are completely clean and dry before beating egg whites for optimal results.
- Handle the meringue gently to prevent cracking during rolling.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 22g
- Sodium: 45mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
