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
Scale
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.
