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
Scale
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
