If you’re hunting for the ultimate showstopper dessert that’s both featherlight and brimming with bright, tangy fruit, look no further than Raspberry Meringue Roulade. This dessert is a cheery swirl of crispy, marshmallowy meringue, luscious whipped cream, and vibrant raspberries, all rolled up into a dazzling log. It’s irresistibly elegant yet simple enough for a family gathering, making it my go-to when I want to impress without spending hours in the kitchen.
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:
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract (for cream)
- 1 cup fresh raspberries
- Additional powdered sugar, for dusting
How to Make Raspberry Meringue Roulade
Step 1: Prepare the Pan
Start by preheating your oven to 350°F (175°C). Line a 9×13-inch jelly roll pan with parchment paper, making sure it fits snugly in the corners, and give it a light spritz of oil or a gentle rub of butter. This step isn’t just about convenience; it guarantees a fuss-free rollout later, so don’t skip it!
Step 2: Whip the Meringue
In a clean, completely dry bowl (any hint of grease can stop the magic!), beat your room-temp egg whites using an electric mixer on medium speed until soft peaks form. Once you reach this stage, start adding the granulated sugar just a tablespoon at a time, beating well between each addition. The secret is patience; you want stiff, glossy peaks that could practically hold up a spoon.
Step 3: Fold in the Essentials
With your stand-out meringue ready, gently fold in the white vinegar, cornstarch, and vanilla extract. Use a spatula and a light touch to preserve all that air you’ve whipped in. These additions keep the meringue marshmallowy on the inside and crack-free on the outside – the dream combo for a Raspberry Meringue Roulade.
Step 4: Spread and Bake
Scoop the meringue mixture onto your prepared pan and smooth it out into an even layer, right to the edges. Pop it into the oven and bake for about 25 minutes, or until it’s lightly golden and just crisp on top. The kitchen will smell divine – try not to peek too often!
Step 5: Cool and Invert
Let the meringue cool in the pan for 5 minutes (it’s delicate, and this pause helps set the shape). Then quickly invert it onto a fresh sheet of parchment paper dusted generously with powdered sugar. This trick keeps the meringue from sticking and leaves you with a pretty, almost snow-dusted surface. Gently peel away the original baking parchment and let everything cool completely.
Step 6: Make the Whipped Cream
While your meringue is cooling, beat the heavy cream with powdered sugar and half a teaspoon of vanilla extract until soft peaks form. It should be thick enough to spread yet still luscious and light – don’t over-whip or it’ll turn too stiff.
Step 7: Fill, Roll, and Finish
Once the meringue has cooled, spread the whipped cream across the surface, leaving just a tiny border for when you roll. Scatter a generous handful of fresh raspberries evenly over the cream. Now for the magic: using the parchment to help, gently roll the meringue up from the short (narrow) end, guiding it into a log. Transfer it seam side down to your serving platter and dust liberally with more powdered sugar. Slice with a sharp, clean knife for beautiful swirled servings of Raspberry Meringue Roulade.
How to Serve Raspberry Meringue Roulade
Garnishes
For the prettiest presentation, finish your roulade with more fresh raspberries and a gracious snowfall of powdered sugar right before serving. A few mint leaves add a pop of green and a refreshing aroma, while delicate chocolate curls or a drizzle of white chocolate make it feel especially celebratory.
Side Dishes
Raspberry Meringue Roulade is bright and light, pairing beautifully with a scoop of vanilla ice cream or chilled lemon sorbet for a contrasting temperature and zing. For something extra, serve with a small bowl of mixed berries or a tart coulis to spoon alongside each bite.
Creative Ways to Present
Get whimsical with your plating: cut slices and fan them out on a platter, or serve each portion on a pool of raspberry sauce. Individual mini roulades make adorable personal desserts for a dinner party, and edible flower petals scattered over the top turn it into a garden-inspired centerpiece.
Make Ahead and Storage
Storing Leftovers
Cover any leftover slices of Raspberry Meringue Roulade loosely with plastic wrap and refrigerate. Because of the whipped cream, it’s best eaten within 2 days, but you’ll love how well the flavors meld if you sneak a slice the next day.
Freezing
Meringue roulades don’t freeze quite as well as some desserts due to the whipped cream and delicate structure, but if you absolutely must, freeze the unfilled meringue layer (tightly wrapped) for up to a month. Fill and roll with whipped cream and raspberries on the day you plan to serve for best texture.
Reheating
No reheating needed for this summery treat! Simply allow refrigerated slices to sit out for about 10 minutes to take the chill off before serving, which brings out the flavors and that plush meringue texture.
FAQs
Can I use frozen raspberries in my Raspberry Meringue Roulade?
Fresh raspberries are ideal because they hold their shape and don’t bleed juice into the cream, but in a pinch, you can use frozen raspberries – just thaw and drain them very well to avoid excess moisture.
Why did my meringue crack when rolling?
A little cracking is completely normal and adds rustic charm, but too much could be due to overbaking or not enough cornstarch. Rolling while the meringue is just cooled (not cold) gives the most flexibility.
Can I make Raspberry Meringue Roulade gluten free?
Absolutely! This recipe as written is already gluten free, making it a perfect celebratory dessert for everyone at the table.
What fruits can I swap for raspberries?
You can swap in sliced strawberries, blueberries, blackberries, or even a mix of berries. Just keep the quantity about the same to maintain the balance of tart and sweet.
How do I keep the whipped cream from weeping?
Adding the powdered sugar helps stabilize the whipped cream, but make sure you don’t overwhip – stop once you get soft peaks. As always, assemble the roulade close to serving for the freshest results.
Final Thoughts
I can’t recommend Raspberry Meringue Roulade enough — it’s light, gorgeous, and always leaves everyone wanting a second slice. If you’re looking to wow your loved ones with something you can make confidently at home, grab those egg whites and raspberries and get rolling! Let this incredible dessert become part of your treasured traditions.
Print
Raspberry Meringue Roulade Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
Indulge in the light and airy delight of this Raspberry Meringue Roulade. Crisp meringue envelops a luscious cream and fresh raspberry filling, creating a perfect balance of sweetness and tartness in every bite. This gluten-free dessert is a showstopper for any occasion!
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:
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract (for cream)
- 1 cup fresh raspberries
- Additional powdered sugar, for dusting
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Line and grease a 9×13-inch jelly roll pan.
- Prepare the meringue: Beat egg whites until soft peaks form. Gradually add sugar, then fold in vinegar, cornstarch, and vanilla. Spread into pan and bake.
- Assemble the roulade: Whip cream with sugar and vanilla. Spread over cooled meringue, top with raspberries, and roll into a roulade. Dust with powdered sugar.
Notes
- This dessert is best served fresh but can be refrigerated for up to 2 days.
- Experiment with different berries like strawberries or blueberries.
- For added decadence, drizzle with melted white chocolate before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 22g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
