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
Scale
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.
