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
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 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.
