Raspberry Meringue Roulade Recipe
If you’re longing for a dessert that’s as stunning as it is scrumptious, you’ll fall in love with Raspberry Meringue Roulade. Imagine a pillow of airy, golden meringue, rolled around clouds of whipped cream and juicy fresh raspberries—a showstopper at any gathering. This beloved treat seamlessly combines a crackly, marshmallow-soft meringue with tart berries and billowy cream, creating a medley that’s light yet utterly indulgent. Whether you’re celebrating special occasions or simply treating yourself, Raspberry Meringue Roulade is a guaranteed crowd-pleaser that’s easier to whip up than you might think!
Ingredients You’ll Need
-
Meringue:
- 4 large egg whites at room temperature
- 1 cup granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
- 1/2 teaspoon vanilla extract
Whipped Cream and Filling:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract (for cream)
- 1 1/2 cups fresh raspberries
- Extra powdered sugar for dusting
How to Make Raspberry Meringue Roulade
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 325°F and lining a 9×13-inch jelly roll pan with parchment paper, leaving plenty overhanging for easy lifting later. This simple prep step makes removing your finished roulade a breeze and keeps the delicate meringue from sticking.
Step 2: Whip the Meringue
In a squeaky-clean mixing bowl (any trace of grease can sabotage meringue!), beat the egg whites until soft peaks form. Then, gradually add the granulated sugar, one tablespoon at a time, beating well and watching as the mixture transforms into shiny, cloud-like peaks. This patience pays off with a perfectly textured meringue.
Step 3: Add Flavor and Stability
Gently fold in the vinegar, cornstarch, and vanilla extract. These small but mighty additions help the meringue stay light and tender, while the vanilla imparts a subtle aromatic note that you’ll appreciate in every bite.
Step 4: Bake the Meringue
Spread your glossy meringue evenly into the prepared pan, smoothing the top with an offset spatula. Bake for 20–25 minutes, until it’s just set and tinged gold; you want it to be lightly crispy on the outside and pillowy within.
Step 5: Cool and Transfer
Let the baked meringue cool in its pan for about 5 minutes—this helps it “set” before moving. Then, invert it onto a clean sheet of parchment paper generously dusted with powdered sugar. Carefully peel away the baking parchment and allow it to cool completely, revealing a beautifully soft meringue layer ready for filling.
Step 6: Whip the Cream
While your meringue cools, whip the heavy cream with powdered sugar and a dash of vanilla until soft peaks form. The cream should be thick but still have a gentle flow for rolling later on.
Step 7: Fill and Roll
Spread the freshly whipped cream evenly over the cooled meringue, then scatter the fresh raspberries across the top. With the help of the parchment, gently roll the meringue from the short end into a neat log. Don’t fret over cracks—they give this Raspberry Meringue Roulade its rustic appeal!
Step 8: Chill and Finish
Refrigerate your roulade for at least an hour to help it set, making it easier to slice. Just before serving, dust it with extra powdered sugar for a picture-perfect finish.
How to Serve Raspberry Meringue Roulade
Garnishes
For a truly festive look, sprinkle extra powdered sugar all over your Raspberry Meringue Roulade just before serving. Add a few reserved fresh raspberries and maybe a few mint leaves for a pop of color and freshness. Even a drizzle of raspberry sauce or a spoonful of raspberry jam can elevate its visual and flavor appeal!
Side Dishes
The roulade is delightfully rich yet refreshing, so it pairs well with a scoop of fruity sorbet, a small bowl of mixed berries, or even a dollop of crème fraîche on the side. If you’re serving this as part of an afternoon tea, some crisp almond cookies add a lovely contrasting crunch.
Creative Ways to Present
Let your Raspberry Meringue Roulade shine by serving it on a long platter, sliced into thick spirals to show off the dramatic swirl. For a playful twist, cut into mini roulade rounds and stack them with more berries and cream for individual servings that look like pretty dessert towers.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover roulade (a rare occurrence!), store it loosely covered in the refrigerator. The meringue may soften a bit overnight, but the flavors meld beautifully, making each slice decadent even the next day.
Freezing
Freezing Raspberry Meringue Roulade isn’t ideal as both meringue and whipped cream can lose their texture after thawing. If you do need to freeze it, wrap it tightly in plastic wrap and foil, then thaw gently in the refrigerator before serving. Note that some crispness will be lost but the flavors will remain delicious.
Reheating
There’s no need to reheat this dessert; it’s best enjoyed chilled, straight from the refrigerator. Allow it to sit for a few minutes at room temperature if you’d like the filling to soften slightly before serving.
FAQs
Can I use frozen raspberries in my Raspberry Meringue Roulade?
Fresh raspberries are best because they’re less watery and hold their shape well, but in a pinch, you can use frozen—just be sure to thaw and drain them thoroughly to avoid a soggy filling.
Why did my meringue crack so much when rolling?
A few cracks are absolutely normal and even add to the roulade’s rustic charm! If it’s cracking excessively, it may have been overbaked or was assembled before cooling completely. Just keep rolling; the whipped cream and berries will mask most imperfections.
Can I use different berries?
Absolutely! The recipe is wonderfully adaptable—strawberries, blueberries, or a medley of seasonal berries all work beautifully. You could even swirl in a little berry jam for a more intense fruit flavor.
Can I make Raspberry Meringue Roulade ahead of time?
Yes, you can assemble it several hours in advance. The roulade actually slices more easily after a brief chill in the fridge, but for best texture, enjoy it the same day you make it.
Is Raspberry Meringue Roulade gluten-free?
Yes, all the ingredients in this recipe are naturally gluten-free, making it a fantastic dessert option for those with gluten sensitivities or allergies.
Final Thoughts
If you’ve never tried making a rolled meringue, let this Raspberry Meringue Roulade be your invitation! It’s deceptively simple, always impressive, and the burst of tart raspberries with creamy filling is truly addictive. Share it at your next gathering or savor it on a sunny afternoon—you’ll be looking for excuses to make it again!
Print
Raspberry Meringue Roulade Recipe
- Total Time: 45 minutes plus chilling
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the light and airy Raspberry Meringue Roulade, a delightful gluten-free dessert that combines a crispy meringue with luscious whipped cream and fresh raspberries. This elegant rolled pavlova is perfect for any occasion, from summer gatherings to holiday celebrations.
Ingredients
Meringue:
- 4 large egg whites at room temperature
- 1 cup granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
- 1/2 teaspoon vanilla extract
Whipped Cream and Filling:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract (for cream)
- 1 1/2 cups fresh raspberries
- Extra powdered sugar for dusting
Instructions
- Preheat the oven: Preheat the oven to 325°F. Line a 9×13-inch jelly roll pan with parchment paper.
- 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 log.
- Chill and serve: Refrigerate for at least 1 hour before dusting with powdered sugar and slicing.
Notes
- You can substitute raspberries with other fresh berries.
- For added flavor, consider adding a layer of raspberry jam under the whipped cream.
- Best served on the day of preparation for optimal texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 21 g
- Sodium: 35 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
