If you are looking for a show-stopping dessert that feels like a burst of summer in every bite, the Meringue Roulade with Raspberries Recipe is your new best friend. This delightful roulade combines the light, crisp texture of baked meringue with the fresh, juicy tang of raspberries and the dreamy softness of whipped cream. It’s an irresistibly elegant yet surprisingly simple dessert that brings a stunning finish to any meal, perfect for impressing guests or enjoying a special treat with your loved ones.
Ingredients You’ll Need
These straightforward ingredients come together beautifully, each playing an essential role in creating the texture, flavor, and visual appeal of this dessert. From airy egg whites to vibrant fresh raspberries, every component is simple but vital.
- 4 large egg whites: The base of the meringue, providing structure and volume for that classic crisp exterior and soft interior.
- 1 cup granulated sugar: Sweetens the meringue and helps achieve that glossy stiffness when beating the egg whites.
- 1 teaspoon cornstarch: Adds stability to the meringue, ensuring it stays tender once baked.
- 1 teaspoon white vinegar: Helps to stabilize the egg whites, giving the meringue a perfect rise and texture.
- 1 teaspoon vanilla extract: Infuses a warm, aromatic flavor into the meringue.
- 1 1/4 cups heavy cream: Whipped to soft peaks, it provides a rich, smooth contrast to the crisp meringue.
- 2 tablespoons powdered sugar: Sweetens the whipped cream just enough without overpowering.
- 1 teaspoon vanilla extract (for cream): Adds subtle depth to the whipped cream’s flavor.
- 2 cups fresh raspberries: Deliver a burst of bright, tangy freshness that balances the sweetness beautifully.
- Powdered sugar (for dusting): A final delicate touch to make the roulade look irresistible.
How to Make Meringue Roulade with Raspberries Recipe
Step 1: Prepare and Beat the Egg Whites
Start by preheating your oven to 350°F and lining a 10×15-inch jelly roll pan with parchment paper to prevent sticking. In a perfectly clean and dry bowl, beat the egg whites until they form soft peaks. This means when you lift the whisk, the peaks gently hold but still droop a little. This step is crucial to give your roulade that light, airy lift.
Step 2: Add Sugar and Whisk to Stiff Peaks
Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the egg whites. This slow addition helps dissolve the sugar completely, resulting in a glossy, stiff peak mixture that will hold its shape when baked. You’ll know you’ve hit the mark when the bowl can be turned upside down without the meringue falling out.
Step 3: Fold in Cornstarch, Vinegar, and Vanilla
Gently fold in the cornstarch, white vinegar, and vanilla extract using a spatula. This step adds structure and stabilizes the mixture, ensuring your meringue remains tender yet crisp. Be gentle to keep as much air in the mixture as possible.
Step 4: Bake the Meringue Base
Spread the meringue evenly into the prepared pan, smoothing the surface with a spatula for an even thickness. Bake it for 20 to 25 minutes until it is set and lightly golden. The gentle browning adds flavor without compromising the delicate texture. Once out of the oven, allow it to cool in the pan for 5 minutes before carefully turning it out onto a powdered sugar–dusted sheet of parchment paper, then peel off the original parchment. Let it cool completely before moving on.
Step 5: Whip the Cream
While the meringue cools, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form. This creates a luscious, cloud-like filling that pairs perfectly with the crisp meringue and tart raspberries.
Step 6: Assemble and Roll the Roulade
Spread the whipped cream evenly over the cooled meringue base, then scatter fresh raspberries on top. Using the parchment paper to guide you, gently roll the meringue from the short end into a tight roulade. Place it seam side down on a serving platter to keep the roll intact, finish with a dusting of powdered sugar, and add a few extra raspberries for that final wow factor.
How to Serve Meringue Roulade with Raspberries Recipe
Garnishes
Simple additions can elevate the look and flavor of your roulade. Consider adding a few mint leaves for a fresh hint or dusting with a little extra powdered sugar just before serving for a pretty snowy effect. For a more indulgent touch, drizzle some melted dark chocolate or a raspberry coulis on the platter around the roulade.
Side Dishes
This dessert shines brilliantly on its own, but pairing it with a light green salad or a chilled glass of sparkling wine can balance the sweetness and make your meal feel truly special. Fresh fruit salads or a scoop of vanilla bean ice cream are also fantastic companions that complement the roulade’s flavors and textures beautifully.
Creative Ways to Present
Slice the roulade into generous portions and serve on individual plates with a few extra berries and cream swirls. You can also create smaller individual roulades as charming single servings for parties. For a festive gathering, decorate the platter with edible flowers or add a sprinkle of finely chopped pistachios to add a pop of color and crunch.
Make Ahead and Storage
Storing Leftovers
You can store leftover roulade in the refrigerator, tightly wrapped in plastic wrap or in an airtight container to keep its freshness. Due to the whipped cream filling, it’s best enjoyed within 1 to 2 days to maintain the meringue’s crispness and prevent the cream from weeping.
Freezing
While the assembled roulade is not ideal for freezing because the cream and raspberries don’t freeze well, you can bake and store the meringue base separately. Wrap it tightly with plastic wrap and foil and freeze for up to a month. Thaw it at room temperature before whipping the cream and assembling the roulade.
Reheating
Reheating isn’t recommended for this dessert, as the meringue texture changes when warmed. It’s best served chilled or at room temperature to enjoy its delicate crispness alongside the creamy filling and fresh berries.
FAQs
Can I substitute other berries in the Meringue Roulade with Raspberries Recipe?
Absolutely! Strawberries, blueberries, or a mixed berry medley work beautifully and add lovely flavor variations to the roulade. Just make sure the berries are fresh and not too juicy to keep the meringue crisp.
What is the purpose of adding vinegar in the meringue?
The vinegar stabilizes the egg whites and helps achieve a meringue that holds its shape during baking, resulting in a light but firm texture with a tender interior.
How long should I whip the cream for this roulade?
Whip the cream just until it reaches soft peaks—that’s when the cream holds a peak that gently flops over. Over-whipping can result in butter, so keep a close eye during this step.
Can I prepare the meringue base in advance?
Yes! You can bake the meringue base ahead of time, wrap it tightly, and store it in a cool, dry place for a day or two. Fill and roll the roulade just before serving to keep it fresh and crisp.
Is this dessert gluten-free?
Yes, the Meringue Roulade with Raspberries Recipe is naturally gluten-free since it contains no flour or gluten-containing ingredients, making it a great choice for gluten-sensitive guests.
Final Thoughts
This Meringue Roulade with Raspberries Recipe truly embodies the joy of seasonal fruit paired with perfectly textured meringue and luscious cream. It’s a dessert that looks impressive but is surprisingly forgiving and fun to make at home. Bring a taste of summer to your table by trying this recipe—you’ll be delighting family and friends with every bite!
Print
Meringue Roulade with Raspberries Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Gluten Free, Vegetarian
Description
A light and airy Meringue Roulade filled with whipped cream and fresh raspberries, perfect for a refreshing summer dessert that’s both gluten-free and vegetarian-friendly.
Ingredients
Meringue
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
Filling
- 1 1/4 cups heavy cream, whipped to soft peaks
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 cups fresh raspberries
Garnish
- Powdered sugar for dusting
- Extra fresh raspberries (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.
- Beat egg whites: In a clean, dry bowl, beat the egg whites until soft peaks form.
- Add sugar gradually: Gradually add the granulated sugar, one tablespoon at a time, beating continuously until stiff, glossy peaks form.
- Fold in dry ingredients: Gently fold in the cornstarch, white vinegar, and vanilla extract to maintain the meringue’s fluffiness.
- Spread meringue: Spread the meringue evenly into the prepared pan and smooth the top with a spatula.
- Bake meringue: Bake in the preheated oven for 20–25 minutes until the meringue is lightly golden and set.
- Cool meringue: Remove from the oven and allow to cool in the pan for 5 minutes. Then turn it out onto a sheet of parchment paper dusted with powdered sugar, peel off the original parchment, and cool completely.
- Prepare whipped cream: Meanwhile, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Assemble roulade: Once the meringue is fully cooled, spread the whipped cream evenly over the surface, then scatter fresh raspberries on top.
- Roll the roulade: Using the parchment paper to assist, carefully roll the meringue from the short end into a roulade shape. Place it seam side down on a serving platter.
- Garnish and serve: Dust the roulade with powdered sugar and garnish with extra raspberries if desired. Serve within a few hours for best texture and flavor.
Notes
- Serve the roulade within a few hours of assembly for optimal texture and freshness.
- You can substitute raspberries with strawberries, blueberries, or a mix of your favorite berries.
- If preparing ahead, bake the meringue in advance and store tightly wrapped. Fill and roll just before serving to maintain crispness.
