If you have a soft spot for light, airy desserts that combine a crisp texture with a luscious filling, then the Meringue Roulade with Raspberries Recipe is destined to become your new go-to treat. This charming British classic brings together a delicate meringue base rolled around pillowy whipped cream and bright, juicy raspberries, creating a visually stunning and irresistibly delicious dessert. Perfect for summer gatherings, celebrations, or whenever you need a sweet pick-me-up, this dessert balances sweetness with the fresh tartness of berries, all wrapped up in an elegant roulade that’s as fun to eat as it is to make.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the key to pulling off the Meringue Roulade with Raspberries Recipe perfectly. Each component plays its role: from the crisp meringue that forms the roll’s beautiful base to the whipped cream that adds softness, and the raspberries that punch up the flavor with natural tartness and color.
- 4 large egg whites at room temperature: Essential for creating the airy, stiff meringue texture.
- 1 cup granulated sugar: Dissolves into the egg whites for sweetness and a glossy finish.
- 1 teaspoon white vinegar: Helps stabilize the meringue and maintain its rise during baking.
- 1 teaspoon cornstarch: Adds a slight thickness to the meringue so it holds shape well after baking.
- 1 teaspoon vanilla extract: Gives a fragrant note that infuses the meringue with warmth.
- 1 cup heavy whipping cream: The rich base for the whipped cream filling that contrasts the crisp outer layer.
- 2 tablespoons powdered sugar: Sweetens the whipped cream delicately.
- 1 teaspoon vanilla extract (for cream): Enhances the flavor of the whipped cream for richer taste.
- 1 ½ cups fresh raspberries: The star ingredient that brings vibrant color and flavor to the roulade.
- Powdered sugar for dusting: Adds a pretty, snowy finish on top before serving.
How to Make Meringue Roulade with Raspberries Recipe
Step 1: Prepare and Preheat
Start by preheating your oven to 325°F (160°C). Prepare your baking tray—a 9×13-inch Swiss roll pan or similar size works perfectly—by lining it neatly with parchment paper. Make sure to leave a little overhang along the sides; this will be your helpful lifeline when it’s time to roll up the meringue.
Step 2: Whisk the Egg Whites
Using a clean, dry bowl, beat the room temperature egg whites until they form soft peaks. This means when you lift your whisk, the peaks slightly curl over. Then add the granulated sugar gradually, one tablespoon at a time, while continuing to whisk vigorously. Your goal is to achieve stiff, glossy peaks with the sugar fully dissolved. This step ensures the meringue is both light and stable enough to hold its shape.
Step 3: Fold in the Stabilizers
Gently but thoroughly fold in the white vinegar, cornstarch, and vanilla extract using a spatula. These ingredients help create that perfect meringue texture that doesn’t crack or crumble once baked, while delivering subtle flavor notes.
Step 4: Bake the Meringue Base
Spread the meringue mixture evenly across the prepared pan, smoothing the surface for an even layer. Pop it into the oven and bake for around 20 minutes or until the top is lightly golden and firm to the touch. This is when your kitchen starts smelling wonderfully sweet and inviting.
Step 5: Cool and Prepare to Roll
Remove the baked meringue from the oven and let it cool in the pan for about 5 minutes. Then invert it carefully onto another sheet of parchment paper dusted with powdered sugar. Peel off the original parchment, and allow the meringue to cool completely. This powdered sugar layer prevents sticking and makes rolling effortless.
Step 6: Whip the Cream
While the meringue cools, whip the heavy cream with powdered sugar and vanilla until soft peaks form. This luscious whipped cream is your roulade’s fluffy, rich filling that pairs beautifully with the tart berries.
Step 7: Assemble and Roll
Spread the whipped cream evenly over the cooled meringue, leaving a small border around the edges to prevent spillage. Scatter fresh raspberries generously over the cream. Then, gently roll the meringue from one short end, using the parchment paper as your guide to make the process smoother and avoid cracking.
Step 8: Finish and Serve
Once rolled, transfer the roulade seam-side down onto your serving platter. A final dusting of powdered sugar makes the presentation as delightful visually as it is on the palate. Now it’s ready to star at your next dessert table!
How to Serve Meringue Roulade with Raspberries Recipe
Garnishes
Adding garnishes elevates the look and taste of your roulade magnificently. Fresh mint leaves can brighten up the flavor profile and add a lovely green contrast. A handful of extra raspberries sprinkled on top or along the serving plate also heightens the berry experience. For a touch of indulgence, scatter some toasted almonds or pistachios on the cream before rolling to add a pleasing crunch and nutty aroma.
Side Dishes
This dessert pairs wonderfully with a small scoop of vanilla bean ice cream or a dollop of lemon curd to balance sweetness with a bit of citrus zing. If you prefer something lighter, fresh fruit salad with a drizzle of honey complements the airy roulade perfectly. A cup of freshly brewed tea or a light sparkling wine also enhances the overall dessert experience.
Creative Ways to Present
For a stunning party centerpiece, slice the roulade into neat rounds and lay them flat on dessert plates with a few drizzles of raspberry coulis or chocolate sauce. Alternatively, you can serve individual portions nestled in beautiful glass jars with layers of extra whipped cream and raspberries for a trendy take on this classic. Another fun idea is to add edible flowers on top for a delicate and whimsical touch that’ll wow your guests.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, wrap the roulade tightly in plastic wrap and store it in the refrigerator for up to 2 days. Because the meringue is delicate, keeping it chilled but well covered prevents it from becoming soggy or absorbing other fridge odors.
Freezing
Meringue roulades are a bit tricky to freeze because the cream and berries can release moisture and affect texture. If you must freeze, consider freezing only the baked meringue layer separately ahead of time. Once thawed, whip fresh cream and assemble with fresh raspberries just before serving for the best results.
Reheating
This dessert is not designed for reheating; it shines best served fresh or chilled. The meringue’s crispness can be lost with heat, so it’s best enjoyed cold to maintain its signature texture and flavor.
FAQs
Can I use frozen raspberries for this recipe?
While fresh raspberries are preferred for their firmness and flavor, you can use frozen if needed. Just be sure to thaw and drain them well to avoid excess moisture that could make the meringue soggy.
Is the Meringue Roulade with Raspberries Recipe gluten-free?
Yes! This dessert naturally contains no gluten since it is made with egg whites, sugar, cream, and berries. It’s a fantastic option for those avoiding gluten yet wanting a show-stopping dessert.
Can I replace the raspberries with other fruits?
Absolutely! Strawberries, blueberries, or a mix of fresh berries work beautifully. Just choose fruits that are fairly dry and not too juicy to keep the roulade crisp.
What’s the best way to prevent the meringue from cracking when rolling?
Cooling the meringue completely and dusting the surface with powdered sugar before spreading the cream helps a lot. Rolling slowly and using the parchment paper to guide the roll can prevent breakage and maintain a smooth finish.
How long does it take to make this dessert?
From start to finish, including baking and cooling, expect about 40 minutes. It’s a quick and rewarding recipe that looks like you spent hours in the kitchen.
Final Thoughts
With its delightful combination of textures and flavors, the Meringue Roulade with Raspberries Recipe is a true crowd-pleaser and an excellent way to impress without stress. Whether you’re celebrating a special occasion or simply craving something sweet and fresh, this recipe delivers every time. Don’t hesitate to try it out—you might just find your new favorite dessert to share with friends and family!
Print
Meringue Roulade with Raspberries Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Gluten Free, Vegetarian
Description
A light and airy Meringue Roulade filled with whipped cream and fresh raspberries, this gluten-free British dessert is perfect for summer gatherings or elegant occasions. Crisp on the outside and soft on the inside, the roulade delivers a delicious balance of sweetness and freshness with every bite.
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 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups fresh raspberries
For finishing
- Powdered sugar for dusting
Instructions
- Preheat and prepare pan: Preheat the oven to 325°F (160°C). Line a 9×13-inch Swiss roll pan or baking tray with parchment paper, leaving some overhang for easy removal.
- Make meringue: In a clean, dry bowl, whisk the egg whites until soft peaks form. Gradually add granulated sugar one tablespoon at a time, whisking continuously until stiff, glossy peaks form and sugar is dissolved.
- Fold in stabilizers: Gently fold the white vinegar, cornstarch, and vanilla extract into the meringue mixture to stabilize and flavor it.
- Bake meringue: Spread the meringue evenly onto the prepared pan. Bake for 20 minutes until lightly golden and set but still pliable.
- Cool and invert: Remove from oven and let cool in the pan for 5 minutes. Invert the meringue onto a clean parchment paper dusted with powdered sugar, peel off the original parchment, and allow it to cool completely.
- Prepare filling: Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Assemble roulade: Spread the whipped cream evenly over the cooled meringue, leaving a small border. Scatter fresh raspberries evenly over the cream.
- Roll up: Carefully roll the meringue from one short end, using parchment paper to help guide it gently into a roulade shape. Transfer to a serving platter with the seam side down.
- Finish and serve: Dust the roulade with powdered sugar before serving to add a pretty finishing touch.
Notes
- You can substitute the raspberries with sliced strawberries or a mix of berries to vary the flavor.
- For added texture and crunch, sprinkle chopped pistachios or toasted almonds over the whipped cream before rolling.
- This roulade is best served the same day for optimal freshness and texture.
