Description
This Raspberry Meringue Roulade is a light and elegant dessert featuring a crisp yet tender meringue rolled with luscious whipped cream and fresh raspberries. Perfect for special occasions or a delightful treat, it combines the sweetness of meringue with the tartness of raspberries for a refreshing finish.
Ingredients
Scale
Meringue
- 4 large egg whites
- 1 cup caster sugar
- 1 tsp white vinegar
- 1 tsp cornstarch
- 1 tsp vanilla extract
Filling
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups fresh raspberries
Decoration
- Extra whipped cream (for piping)
- Fresh raspberries (for garnish)
Instructions
- Preheat Oven and Prepare Tray: Preheat your oven to 350°F (180°C). Line a 9×13 inch baking tray with parchment paper to ensure the meringue does not stick.
- Whisk Egg Whites: In a clean, large bowl, whisk the egg whites until soft peaks form, indicating the whites are aerated but not stiff yet.
- Add Sugar Gradually: Slowly add the caster sugar one tablespoon at a time while continuing to whisk until stiff, glossy peaks form, creating the perfect meringue texture.
- Fold in Stabilizers and Flavor: Gently fold in the white vinegar, cornstarch, and vanilla extract using a spatula, just enough to combine without deflating the meringue.
- Spread and Bake Meringue: Spread the meringue mixture evenly over the prepared baking tray and bake in the preheated oven for 20-25 minutes until it’s lightly golden and firm to the touch.
- Cool the Meringue: Remove from the oven and allow the meringue to cool completely on the tray for easier handling.
- Whip the Cream Filling: In a large bowl, whisk the heavy cream, powdered sugar, and vanilla extract until soft peaks form, creating a smooth, fluffy filling.
- Turn Out Meringue: Once cooled, carefully invert the meringue onto a fresh piece of parchment paper to prepare for rolling.
- Spread Cream and Add Raspberries: Evenly spread the whipped cream mixture over the meringue surface, then scatter the fresh raspberries on top to add tartness and texture.
- Roll the Roulade: Use the parchment paper to help gently roll the meringue from one short end to the other, forming a roulade without cracking.
- Transfer to Plate: Place the roulade seam-side down on a serving plate to maintain its shape and for an attractive presentation.
- Decorate: Pipe extra whipped cream on top of the roulade and garnish with additional fresh raspberries to finish.
- Slice and Serve: Cut into slices and serve immediately for the best texture and flavor.
Notes
- Use room temperature eggs for better volume when whipping the egg whites.
- Gradually adding sugar is key to achieving a stable, glossy meringue.
- Do not overbake the meringue to avoid it becoming too hard or dry.
- The vinegar and cornstarch help stabilize the meringue so it holds its shape when rolled.
- Handle the meringue gently when rolling to prevent cracks.
- Chill the roulade slightly before slicing for cleaner cuts.
- This dessert is best consumed the same day to maintain crispness of the meringue and freshness of the raspberries.
