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
