If you’re searching for a dazzling dessert that looks as stunning as it tastes, the Meringue Roulade with Raspberries Recipe is your new best friend in the kitchen. This light, airy roulade combines crisp, sweet meringue with fluffy whipped cream and the bright, tangy burst of fresh raspberries, creating a harmony of textures and flavors that feels like a celebration in every bite. Whether you’re hosting a special occasion or simply indulging in a classic British treat at home, this recipe brings effortless elegance with ingredients that sing together beautifully.
Ingredients You’ll Need
The magic of this Meringue Roulade with Raspberries Recipe lies in its simplicity. Each ingredient plays a crucial role in crafting the perfect balance of sweetness, creaminess, and fresh fruit brightness that defines this dessert.
- 4 large egg whites: The foundation for the meringue, giving it lightness and structure.
- 1 cup granulated sugar: Sweetens the meringue and helps it achieve that glossy, stable peak.
- 1 teaspoon cornstarch: Adds stability and a slight chewiness to the meringue exterior.
- 1 teaspoon white vinegar: Helps the egg whites stay fluffy and firm during baking.
- 1 teaspoon vanilla extract (for meringue): Infuses a delicate warmth and aroma.
- 1 1/4 cups heavy cream: Whipped to soft peaks to complement the crisp meringue with richness.
- 2 tablespoons powdered sugar: Sweetens the whipped cream and prevents it from being too dense.
- 1 teaspoon vanilla extract (for cream): Brings smooth depth to the whipped cream.
- 2 cups fresh raspberries: The vibrant, tart fruit that adds freshness, color, and natural juiciness.
- Powdered sugar for dusting: A final snow-like touch for presentation and subtle sweetness.
How to Make Meringue Roulade with Raspberries Recipe
Step 1: Prepare Your Oven and Pan
Preheat your oven to 350°F and line a 10×15-inch jelly roll pan with parchment paper. This sets you up for an easy non-stick release and a perfect meringue base.
Step 2: Whip the Egg Whites
In a clean, dry bowl, beat the egg whites until you see soft peaks forming. This is the stage where your meringue has begun to hold shape but is still silky and pliable, crucial for a light roulade.
Step 3: Add the Sugar Gradually
Slowly add the granulated sugar, one tablespoon at a time, beating well after each addition until your meringue is stiff and glossy. This patient process ensures your roulade has the perfect crisp yet tender texture.
Step 4: Fold in the Stabilizers and Flavor
Gently fold in the cornstarch, white vinegar, and vanilla extract. These ingredients strengthen the meringue’s structure and add subtle flavor, helping it hold its shape when baked and rolled.
Step 5: Bake the Meringue
Spread the meringue evenly in the prepared pan and smooth the top. Bake for 20 to 25 minutes until it’s lightly golden and set. Resist the urge to open the oven door early to keep your meringue stable.
Step 6: Cool and Prepare Whipped Cream
Once baked, cool the meringue in the pan for five minutes. Then, turn it out onto parchment paper dusted with powdered sugar and carefully peel away the original parchment. While the base cools completely, whip your cream with powdered sugar and vanilla until soft peaks form – this will be the luscious filling.
Step 7: Assemble the Roulade
Spread the whipped cream over the cooled meringue and scatter fresh raspberries across the surface. Use the parchment paper to help you roll the meringue gently from the short end into a beautiful roulade. Place it seam side down on a serving platter.
Step 8: Final Touches
Dust with powdered sugar and decorate with extra raspberries if you’d like, then get ready to impress everyone at the table.
How to Serve Meringue Roulade with Raspberries Recipe
Garnishes
Simple garnishes elevate this dessert’s visual appeal and flavor. Fresh mint sprigs add a pop of color and a refreshing aroma, while a light drizzle of raspberry coulis or melted chocolate can add extra richness and a hint of indulgence.
Side Dishes
This roulade pairs beautifully with light sides such as a crisp green salad with citrus vinaigrette or a bowl of fresh seasonal berries. These sides keep the meal balanced and highlight the dessert’s fruity brightness.
Creative Ways to Present
Serve slices of roulade on beautiful dessert plates with a small quenelle of whipped cream or a dollop of crème fraîche beside it. Alternatively, cut the roulade into smaller individual portions for a charming teatime spread, perfect for sharing and showing off that stunning swirl pattern.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which might be rare!), wrap the roulade tightly in plastic wrap and keep it refrigerated. It’s best enjoyed within 24 hours, as the meringue can start to soften from moisture.
Freezing
Freezing this delicate roulade is not recommended because meringue tends to weep and lose its crisp texture after thawing, which means you might lose that signature crisp-soft contrast.
Reheating
This dessert is best served chilled or at room temperature and should never be reheated. The whipped cream and meringue have different temperature sensitivities, so serving it fresh will guarantee the perfect texture every time.
FAQs
Can I use frozen raspberries for the Meringue Roulade with Raspberries Recipe?
Frozen raspberries can be very juicy and watery, which might make the meringue soggy. If you do use frozen berries, thaw and drain them well, then pat dry before assembling to preserve the roulade’s texture.
What can I substitute for the white vinegar in the recipe?
If you don’t have white vinegar, you can use lemon juice or cream of tartar to stabilize the egg whites. Both will help the meringue stay fluffy and hold its shape during baking.
How do I prevent the meringue from cracking when I roll it?
Rolling the meringue while it is still slightly warm and pliable helps prevent cracks. Also, using the parchment paper to guide the roll gently keeps the shape intact and avoids breakage.
Is this roulade suitable for gluten-free diets?
Absolutely! This Meringue Roulade with Raspberries Recipe is naturally gluten-free, making it a wonderful dessert option for those avoiding gluten without sacrificing flavor or presentation.
Can I make the meringue base in advance?
You can bake the meringue base ahead of time and store it wrapped tightly at room temperature for up to two days. Fill and roll just before serving to keep everything fresh and crisp.
Final Thoughts
There’s something truly heartwarming about making and sharing a Meringue Roulade with Raspberries Recipe. The combination of airy meringue, creamy whipped topping, and vibrant berries creates a dessert full of joy and elegance that feels special yet totally accessible. Next time you want to impress your guests or treat yourself to something beautiful and delicious, give this roulade a go – I promise it will become one of your favorite sweet traditions.
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Meringue Roulade with Raspberries Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Gluten Free, Vegetarian
Description
This delightful Meringue Roulade with Raspberries is a light and airy British dessert featuring a crisp meringue rolled with whipped cream and fresh raspberries. Perfect for summer, this gluten-free, vegetarian roulade combines sweet, tangy fruit with a delicate, melt-in-your-mouth texture for a stunning and refreshing treat.
Ingredients
Meringue
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
Whipped Cream Filling
- 1 1/4 cups heavy cream, whipped to soft peaks
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Fruit and Garnish
- 2 cups fresh raspberries
- Powdered sugar for dusting
Instructions
- Preheat and Prepare: Preheat your oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper to prevent sticking and for easy removal of the meringue.
- Beat Egg Whites: In a clean, dry bowl, beat the 4 large egg whites until soft peaks form, which means the whites can hold their shape but have a soft tip.
- Add Sugar Gradually: Gradually add 1 cup granulated sugar, one tablespoon at a time, beating well after each addition until the meringue is stiff, glossy, and holds firm peaks.
- Fold in Ingredients: Gently fold in 1 teaspoon cornstarch, 1 teaspoon white vinegar, and 1 teaspoon vanilla extract to stabilize and flavor the meringue without deflating it.
- Spread Meringue: Spread the meringue evenly into the prepared pan, smoothing the top carefully to create an even layer.
- Bake: Bake for 20 to 25 minutes until the meringue is lightly golden and set but still soft inside. Remove from the oven and allow it to cool in the pan for 5 minutes.
- Turn Out and Cool: Turn the meringue out onto a sheet of parchment paper dusted with powdered sugar. Peel off the original parchment paper and let the meringue cool completely to avoid cracking when rolling.
- Prepare Whipped Cream: While the meringue cools, whip 1 1/4 cups heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until soft peaks form.
- Assemble Roulade: Spread the whipped cream evenly over the cooled meringue, then scatter 2 cups fresh raspberries on top for a fresh fruity flavor.
- Roll the Roulade: Using the parchment paper to assist, carefully roll the meringue from the short end into a tight roulade, taking care to keep the filling inside.
- Final Touches: Place the roulade seam side down on a serving platter, dust with powdered sugar, and garnish with additional raspberries if desired. Serve within a few hours for best texture and freshness.
Notes
- For best results, serve the roulade within a few hours of assembly to maintain its texture and freshness.
- You can substitute strawberries, blueberries, or a mix of berries for the raspberries for variety.
- If making ahead, bake the meringue in advance and store it wrapped tightly at room temperature. Fill and roll it just before serving to preserve the crispness.
