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
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:
- 1/2 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
