Why You’ll Love This Recipe
Meringue roulades are always a showstopper, and this version is no exception. The light, crisp meringue contrasts beautifully with the rich, creamy cheesecake filling, while the fresh raspberries and raspberry sauce add a burst of tangy sweetness. It’s an elegant dessert that’s surprisingly easy to make, and it’s as satisfying to eat as it is to look at. Perfect for making ahead of time and serving cold, this roulade is an impressive and indulgent treat that everyone will love.
Ingredients
For the Meringue Layer:
- 6 large egg whites (room temperature)
- 1 2/3 cups granulated sugar
- 1 tbsp lemon juice (or vinegar)
- ¼ cup cornstarch
- 1 cup pecans (for roasting)
For the Raspberry Sauce (Optional):
- 6 oz fresh or frozen raspberries
- 1/3 cup granulated sugar
- 3 tbsp cornstarch
For the 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
Additional:
- 8 oz fresh raspberries (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Roasting the Pecans:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Spread the 1 cup of pecans on a sheet pan.
- Roast the Pecans: Roast for about 15 minutes, stirring occasionally, until the nuts are fragrant but not burnt. Let them cool, then chop them and set aside.
- Lower the Oven Temperature: Once the pecans are roasted and removed from the oven, lower the oven temperature to 285°F (140°C).
Making the Meringue:
- Whip the Meringue: In a thoroughly cleaned mixing bowl, add 6 large egg whites. Whip on medium-high speed for 2 minutes until foamy. Gradually add 1 2/3 cups sugar, 1 tbsp at a time, while continuing to whip.
- Achieve Stiff Peaks: Keep whipping at speed 6-7 out of 10 until the meringue is glossy and holds stiff peaks. Add 1/4 cup cornstarch and 1 tbsp lemon juice (or vinegar) and gently fold them into the meringue.
- Pipe the Meringue: If you have a piping bag, fit it with an Ateco 807 round tip (1/2 inch wide). Pipe diagonal lines of meringue across the parchment-lined baking sheet. Alternatively, you can spread the meringue evenly on the sheet and sprinkle the roasted pecans on top.
- Bake the Meringue: Bake for 30 minutes at 300°F (150°C). The meringue should be crispy on the outside but still soft and marshmallowy inside. Once baked, turn off the oven and leave the meringue to cool with a wooden spoon inserted in the oven door, for about 15-20 minutes.
Making the Raspberry Sauce:
- Prepare the Sauce: In a saucepan, mash 6 oz raspberries and add 1/3 cup sugar and 3 tbsp cornstarch. Stir to combine.
- Cook the Sauce: Set over medium heat and bring to a boil, stirring constantly. Simmer for about 1 minute until the sauce thickens.
- Cool the Sauce: Remove from the heat and spread the raspberry sauce on a plate to cool. Cover with plastic wrap, pressing it against the sauce to prevent a film from forming.
Making the Cream Cheese Frosting:
- Whip the Cream Cheese: Whip 8 oz room-temperature cream cheese in a stand mixer until smooth and creamy (about 2-3 minutes).
- Add Sugar and Vanilla: Add 1/3 cup granulated sugar and 1 tsp vanilla extract, and mix until combined.
- Add Whipping Cream: Gradually add 1 cup heavy whipping cream in 3 additions, whipping after each to incorporate well. The frosting should be fluffy and not runny.
Assembling the Meringue Roulade:
- Flip the Meringue: Place a sheet of parchment paper on top of the cooled meringue. Set a cooling rack on top, and in one swift motion, flip the meringue onto the rack. Carefully remove the parchment paper.
- Spread the Cream Cheese Frosting: Spread the cream cheese frosting evenly over the surface of the meringue.
- Add Raspberry Sauce: Snip the end off the piping bag with raspberry sauce and drizzle it in a zigzag pattern over the frosting. Reserve 2-3 tablespoons of the sauce for decoration.
- Add Raspberries: Spread 8 oz fresh raspberries evenly over the frosting, leaving about 2 inches at one end.
- Roll the Roulade: Starting from the end closest to you, gently but firmly roll the meringue into a tight roulade. Place the seam side down on a serving platter.
- Decorate the Roulade: Pipe the remaining cream cheese frosting in large dollops along the top of the roulade. Use the raspberry sauce to fill the divots in some of the dollops. Decorate with the reserved raspberries and any greenery you like.
Chill and Serve:
- Chill the Roulade: Refrigerate the roulade for at least 2 hours before serving. It can also be made a day ahead and stored in the refrigerator.
- Serve: Slice and serve cold. This meringue roulade is best when enjoyed within 2 days.
Servings and Timing
- Servings: 12 slices
- Prep time: 30 minutes
- Cook time: 1 hour
- Total time: 2 hours
Variations
- Berry Varieties: Swap out raspberries for strawberries, blueberries, or blackberries to suit your taste or what’s in season.
- Whipped Cream Option: For a lighter version of the filling, substitute the cream cheese frosting with just whipped cream.
- Nuts: You can use almonds, hazelnuts, or walnuts instead of pecans for a different flavor and texture.
Storage
- Storage: Keep the roulade tightly wrapped in plastic or in an airtight container in the refrigerator for up to 2 days.
- Freezing: Meringue roulade can be frozen for up to 1 month. Let it thaw in the fridge overnight before serving.
FAQs
Can I make this ahead of time?
Yes, the roulade can be made up to 2 days in advance. Just be sure to refrigerate it and bring it to room temperature before serving.
Can I use store-bought raspberry jam instead of making the sauce?
Yes, if you’re short on time, you can use store-bought raspberry jam or preserves, though the fresh sauce will give a more authentic taste.
How do I prevent the meringue from cracking when rolling?
Make sure the meringue is fully cooled before you roll it, and don’t rush the process. Roll it gently but firmly, and avoid rolling too tightly.
Can I make the roulade without pecans?
Yes, if you prefer, you can omit the pecans entirely, or substitute them with another nut or simply leave them out.
Conclusion
This Meringue Roulade with Raspberries is the perfect dessert to impress your guests. With its crispy, marshmallowy meringue, rich cream cheese frosting, and tangy raspberry sauce, this roulade offers a delightful combination of flavors and textures that are simply irresistible. Whether you’re serving it at a celebration or enjoying it on a quiet afternoon, this roulade is sure to become a favorite!
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Meringue Roulade with Raspberries Recipe
- Total Time: 2 hours
- Yield: 12 slices
Description
Meringue Roulade with Raspberries combines crisp meringue, creamy cheesecake frosting, and tangy raspberry sauce, making it an elegant and delicious dessert perfect for any occasion.
Ingredients
For the Meringue Layer:
6 large egg whites (room temperature)
1 2/3 cups granulated sugar
1 tbsp lemon juice (or vinegar)
¼ cup cornstarch
1 cup pecans (for roasting)
For the Raspberry Sauce (Optional):
6 oz fresh or frozen raspberries
1/3 cup granulated sugar
3 tbsp cornstarch
For the 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
Additional:
8 oz fresh raspberries (for garnish)
Instructions
- Roasting the Pecans:
- Preheat the oven to 350°F (175°C). Spread 1 cup of pecans on a sheet pan and roast for 15 minutes, stirring occasionally. Let them cool, then chop and set aside.
- Lower the oven temperature to 285°F (140°C).
- Making the Meringue:
- Whip the egg whites on medium-high speed for 2 minutes until foamy. Gradually add sugar, one tablespoon at a time. Continue whipping until glossy, stiff peaks form. Add cornstarch and lemon juice, folding gently.
- Pipe or spread the meringue onto a parchment-lined baking sheet. Sprinkle roasted pecans on top. Bake at 300°F (150°C) for 30 minutes until crisp, then cool with the oven door ajar for 15-20 minutes.
- Making the Raspberry Sauce:
- Mash raspberries in a saucepan, add sugar and cornstarch, and bring to a boil. Simmer for 1 minute until thickened. Cool the sauce on a plate, covering it with plastic wrap.
- Making the Cream Cheese Frosting:
- Whip the cream cheese until smooth, then add sugar and vanilla. Gradually add whipped cream, whipping after each addition until fluffy.
- Assembling the Meringue Roulade:
- Flip the cooled meringue onto a cooling rack. Spread the cream cheese frosting over it.
- Drizzle raspberry sauce in a zigzag pattern, then add fresh raspberries.
- Roll the meringue tightly and place seam side down. Decorate with extra frosting, sauce, and raspberries.
- Chill and Serve:
- Refrigerate the roulade for at least 2 hours before serving. Slice and enjoy!
Notes
For variation, substitute the raspberries with other berries like strawberries or blueberries.
To make the roulade lighter, use whipped cream instead of cream cheese frosting.
If you don’t want pecans, omit them or substitute with another nut or leave them out entirely.
This dessert can be made a day ahead, allowing the flavors to develop.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 28g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg
