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Raspberry Meringue Roulade

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Delight in the airy sweetness of this Raspberry Meringue Roulade, a show-stopping dessert that combines a crisp meringue shell with a creamy, tangy raspberry filling. With its light texture and vibrant flavors, this roulade is perfect for any special occasion, whether it’s a holiday feast or an elegant dinner party. The combination of tart raspberries and smooth cream creates a mouthwatering contrast, making every bite irresistible.

Ingredients

Scale

For the Meringue:

  • 4 large egg whites
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cornstarch
  • 1 teaspoon white vinegar
  • ¼ teaspoon salt

For the Raspberry Cream Filling:

  • 1 cup heavy cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries (plus extra for garnish)
  • 1 tablespoon lemon juice

Instructions

1️⃣ Preheat the oven:
Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper and draw a rectangle (about 10×15 inches) as a guide for shaping the meringue.

2️⃣ Prepare the meringue:
In a large, clean bowl, whisk the egg whites until soft peaks form. Gradually add the sugar, a tablespoon at a time, while continuing to whisk on high speed until the meringue is glossy and stiff peaks form. Gently fold in the vanilla extract, cornstarch, vinegar, and salt.

3️⃣ Shape and bake the meringue:
Spoon the meringue onto the parchment paper and spread it into the rectangle shape. Smooth the top and bake for 1 hour, or until the meringue is crisp and dry. Turn off the oven and allow the meringue to cool completely in the oven with the door slightly ajar.

4️⃣ Prepare the raspberry cream filling:
In a medium bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in the fresh raspberries and lemon juice.

5️⃣ Assemble the roulade:
Once the meringue is completely cooled, carefully peel it off the parchment paper. Spread the raspberry cream filling evenly over the meringue, leaving a small border around the edges.

6️⃣ Roll the meringue:
Starting from one short end, carefully roll the meringue into a log shape. Be gentle to avoid cracking.

7️⃣ Serve:
Place the roulade seam-side down on a platter, and garnish with fresh raspberries. Slice and serve immediately to enjoy the crisp meringue with creamy raspberry filling!

Notes

  • You can use frozen raspberries if fresh ones are unavailable, just make sure to thaw them first.
  • For a more decorative touch, dust the roulade with powdered sugar before serving.
  • The roulade is best served on the day it’s made to preserve the crispness of the meringue.

Keywords: raspberry meringue roulade, meringue dessert, raspberry roulade, roulade recipe, light meringue dessert

Find it online: https://inqelab.com/raspberry-meringue-roulade/