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If you’re on the lookout for a show-stopping dessert that’s both light as air and bursting with vibrant fruity flavor, this Meringue Roulade with Raspberries Recipe is your new best friend. Picture crisp, sweet meringue enveloping a luscious, creamy filling, beautifully balanced with fresh and tangy raspberries — it’s a masterpiece of texture and taste that never fails to impress anyone lucky enough to have a slice.
Ingredients You’ll Need
Gathering your ingredients for this Meringue Roulade with Raspberries Recipe is delightfully straightforward. Each element is carefully chosen to bring texture, sweetness, and a touch of tartness that elevates the entire dessert experience.
- 6 large egg whites (room temperature): Essential for that fluffy, airy meringue base, ensure they’re at room temperature for optimal whipping.
- 1 2/3 cups granulated sugar: Sweetens and stabilizes the meringue, giving it its glossy finish.
- 1 tbsp lemon juice (or vinegar): Adds acidity to stabilize the egg whites and brighten flavors.
- ¼ cup cornstarch: A secret weapon that helps the meringue maintain a tender yet crisp texture.
- 1 cup pecans (for roasting): Roasting brings out their smoky nuttiness, adding a delightful crunch.
- 6 oz fresh or frozen raspberries: The core fresh berry flavor for the luscious sauce.
- 1/3 cup granulated sugar: Sweetens the raspberry sauce just right.
- 3 tbsp cornstarch: Thickens the raspberry sauce to the perfect consistency.
- 1 cup heavy whipping cream (33-35%): Whipped to soft peaks, it adds rich creaminess to the filling.
- 8 oz cream cheese (room temperature): Gives the filling a tangy smoothness that complements the berries.
- 1/3 cup granulated sugar: Sweetens the cream cheese mixture gently.
- 1 tsp vanilla extract or vanilla emulsion: Boosts the overall flavor with warm, aromatic notes.
- 8 oz fresh raspberries (for garnish): For a pop of freshness and beauty on top.
How to Make Meringue Roulade with Raspberries Recipe
Step 1: Roasting the Pecans
Begin by preheating your oven to 350°F (175°C). Spread the pecans evenly on a sheet pan and roast for about 15 minutes, stirring occasionally to ensure even toasting. This step enhances the nuts’ natural oils and deepens their flavor, adding a lovely crunch that contrasts beautifully with the soft meringue. Once done, allow them to cool completely before roughly chopping and setting aside.
Step 2: Preparing the Meringue
Lower your oven temperature to 285°F (140°C) before starting on the meringue. In a clean bowl, whip the egg whites on medium-high speed for 2 minutes until they turn foamy. Slowly add granulated sugar one tablespoon at a time, whipping continuously until your meringue reaches glossy, stiff peaks. This gradual process ensures maximum volume and stability. Gently fold in the cornstarch and lemon juice, which will help the meringue hold its shape and keep a tender crumb inside.
Step 3: Baking the Meringue Base
On a parchment-lined baking sheet, spread or pipe the meringue evenly into a rectangular shape. Sprinkle the roasted pecans evenly over the top to add texture and nutty flavor. Bake at 300°F (150°C) for 30 minutes until the meringue is crisp on the outside. After baking, cool it inside the oven with the door ajar for 15 to 20 minutes to prevent cracking from a sudden temperature change.
Step 4: Making the Raspberry Sauce
While the meringue cools, mash your fresh or frozen raspberries in a small saucepan, then add sugar and cornstarch. Bring the mixture to a boil, stirring frequently to avoid lumps, and simmer for about one minute until thickened. Transfer the sauce to a plate, cover with plastic wrap touching the surface to prevent a skin from forming, and let it cool completely.
Step 5: Preparing the Cream Cheese Frosting
Whip the cream cheese until smooth and creamy, then blend in sugar and vanilla extract. Gradually fold in the whipped heavy cream, continuing to whip gently after each addition until your frosting is fluffy and light. This creamy filling adds an irresistible richness that perfectly complements the delicate meringue and tart raspberry sauce.
Step 6: Assembling the Roulade
Carefully flip the cooled meringue onto a cooling rack. Spread the cream cheese frosting evenly over the surface, making sure to reach all the edges. Drizzle the raspberry sauce over the frosting in a zigzag pattern and scatter fresh raspberries on top. Now, gently roll the meringue up from one edge, using the parchment paper to guide you, until it forms a tight roulade. Place it seam-side down for a nice presentation.
Step 7: Chilling and Finishing Touches
Refrigerate the roulade for at least two hours to allow the flavors to meld and the filling to set perfectly. Before serving, feel free to decorate with a little extra frosting, additional raspberry sauce, and fresh raspberries for both an enticing look and added bursts of flavor.
How to Serve Meringue Roulade with Raspberries Recipe
Garnishes
Fresh raspberries scattered on top add a pop of vivid color and a juicy bite that balances the sweet creaminess of the frosting. A light dusting of powdered sugar or a few toasted pecan halves can also elevate the presentation and flavor profile beautifully.
Side Dishes
Serve this roulade alongside a simple fruit salad or a scoop of lemon sorbet to brighten the palate and complement the dessert’s richness. A cup of freshly brewed coffee or a sparkling rosé also makes a perfect companion to this elegant treat.
Creative Ways to Present
Slice the roulade into generous rounds and plate them artistically with raspberry sauce drizzles and mint leaves for a professional finish. For a party, serve smaller portions on individual dessert plates garnished with whipped cream rosettes and whole berries to wow your guests.
Make Ahead and Storage
Storing Leftovers
If you have leftover roulade, wrap it tightly in plastic wrap to keep it fresh and store it in the refrigerator. It will keep beautifully for up to 2 days without losing its delicate texture or flavor.
Freezing
While this Meringue Roulade with Raspberries Recipe is best enjoyed fresh, you can freeze it for up to one month. Wrap it well in plastic wrap and then in foil to avoid freezer burn. Thaw it slowly in the refrigerator before serving to maintain the best texture.
Reheating
Because of the delicate meringue and creamy filling, reheating is not recommended. It’s best served chilled or at room temperature to preserve the roulade’s signature lightness and freshness.
FAQs
Can I use frozen raspberries for the sauce?
Absolutely! Frozen raspberries work just as well as fresh ones and add convenience. Just be sure to thaw them before mashing so the sauce simmers evenly.
How do I prevent the meringue from cracking?
Cooling the meringue slowly with the oven door ajar helps prevent temperature shock, which is a common cause of cracks. Also, make sure to roll it carefully while still slightly warm.
Can I substitute pecans for other nuts?
Yes, feel free to swap pecans with walnuts or almonds depending on your preference or what you have on hand. Roasting will bring out their flavor beautifully.
Is it okay to make the roulade a day ahead?
Definitely! Making it a day ahead gives the flavors time to meld, and the roulade will slice more cleanly after chilling overnight.
What can I use instead of cream cheese in the filling?
If you want a lighter option, ricotta or mascarpone cheese can work, but cream cheese offers the best balance of creaminess and tang here.
Final Thoughts
This Meringue Roulade with Raspberries Recipe is a delightful celebration of textures and flavors that’s impressively easy to make yet stunning in presentation. Give it a try next time you want to treat yourself or your loved ones — I promise, every bite feels like a little celebration on the palate.
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Meringue Roulade with Raspberries Recipe
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Meringue Roulade with Raspberries is a light and elegant dessert featuring a crispy meringue base loaded with roasted pecans, layered with luscious cream cheese frosting, and a tangy homemade raspberry sauce. Rolled to perfection and garnished with fresh raspberries, it’s a stunning treat perfect for special occasions or a delightful afternoon indulgence.
Ingredients
Meringue and Pecans
- 6 large egg whites (room temperature)
- 1 2/3 cups granulated sugar
- 1 tbsp lemon juice (or vinegar)
- 1/4 cup cornstarch
- 1 cup pecans (for roasting)
Raspberry Sauce
- 6 oz fresh or frozen raspberries
- 1/3 cup granulated sugar
- 3 tbsp cornstarch
Cream Cheese Frosting
- 1 cup heavy whipping cream (33-35%)
- 8 oz cream cheese (room temperature)
- 1/3 cup granulated sugar
- 1 tsp vanilla extract or vanilla emulsion
Garnish
- 8 oz fresh raspberries
Instructions
- Roasting the Pecans: Preheat the oven to 350°F (175°C). Spread 1 cup of pecans evenly on a sheet pan and roast for about 15 minutes, stirring occasionally to prevent burning. Remove from oven, let cool completely, then chop coarsely and set aside for later use.
- Lowering Oven Temperature: Reduce the oven temperature to 285°F (140°C) in preparation for baking the meringue.
- Making the Meringue: In a clean, dry bowl, whisk the egg whites on medium-high speed until foamy, about 2 minutes. Gradually add granulated sugar one tablespoon at a time while continuing to whip. Whip until the meringue is glossy and stiff peaks form. Gently fold in the cornstarch and lemon juice (or vinegar) to stabilize the meringue mixture.
- Baking the Meringue: Pipe or spread the prepared meringue onto a parchment-lined baking sheet in a rectangular shape. Sprinkle the roasted pecans evenly over the top. Bake at 300°F (150°C) for 30 minutes until the meringue is crisp. After baking, cool the meringue in the oven with the door ajar for 15 to 20 minutes to prevent cracking.
- Preparing the Raspberry Sauce: In a saucepan, mash 6 oz of fresh or frozen raspberries. Add 1/3 cup granulated sugar and 3 tablespoons cornstarch, then bring the mixture to a boil over medium heat, stirring constantly. Once thickened, simmer for 1 minute, then remove from heat and allow to cool completely. Cover with plastic wrap to prevent a skin from forming.
- Making the Cream Cheese Frosting: Whip the cream cheese in a mixing bowl until smooth and creamy. Add 1/3 cup granulated sugar and 1 tsp vanilla extract, mixing well. Gradually fold in the whipped heavy cream, whipping after each addition until the frosting is fluffy and light.
- Assembling the Roulade: Carefully flip the cooled meringue onto a cooling rack. Spread an even layer of the cream cheese frosting over the surface of the meringue. Drizzle the raspberry sauce in a decorative zigzag pattern and scatter fresh raspberries on top.
- Rolling the Meringue: Starting from one edge, gently but tightly roll the meringue up into a roulade with the seam side down to secure the roll. Place the roulade seam-side down on a serving platter.
- Decorating: Finish by garnishing with extra cream cheese frosting, additional raspberry sauce, and fresh raspberries for an attractive presentation.
- Chilling and Serving: Refrigerate the roulade for at least 2 hours to set before slicing. Serve chilled and enjoy this light, crunchy, and creamy dessert.
Notes
- For best results, ensure your egg whites are at room temperature before whipping to achieve maximum volume.
- If you prefer a nut-free version, omit the pecans or substitute with toasted coconut flakes.
- Make sure the meringue is cooled completely before spreading the frosting to prevent melting.
- The raspberry sauce can be prepared a day ahead and refrigerated until use.
- Handle the meringue gently when rolling to avoid cracks and breakage.
- This roulade tastes best when served within 24 hours of assembly but can be refrigerated up to 2 days.
