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
Scale
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
