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
Scale
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.
