If you’re longing for a dessert that feels like a celebration in every bite, this Meringue Roulade with Raspberries Recipe is simply irresistible. Picture a delicate, crisp meringue rolled up with a luscious cream cheese frosting, vibrant raspberry sauce, and fresh raspberries that add both tartness and a burst of color. It’s airy yet indulgent, elegant but surprisingly easy to make, making it perfect for impressing guests or treating yourself to a delightful afternoon pick-me-up. Once you try this classic dessert, it’ll quickly become a beloved favorite in your baking repertoire.
Ingredients You’ll Need
The magic of this Meringue Roulade with Raspberries Recipe lies in the simplicity and quality of its ingredients. Each component plays a special role—from the airy egg whites creating a crisp meringue shell to the tangy raspberries adding brightness and fresh cream cheese giving the roulade its creamy richness.
- 6 large egg whites (room temperature): Warmer whites whip up better, ensuring a light and fluffy meringue.
- 1 2/3 cups granulated sugar: Sweetens and helps stabilize the meringue for a crisp texture.
- 1 tbsp lemon juice (or vinegar): Adds slight tang and stabilizes the egg whites while baking.
- ¼ cup cornstarch: Helps give the meringue structural stability and a slight chewiness inside.
- 1 cup pecans (for roasting): Adds a toasty crunch and nutty flavor topping the roulade.
- 6 oz fresh or frozen raspberries: Used for the luscious raspberry sauce, bringing fresh fruit flavor and vibrant color.
- 1/3 cup granulated sugar: Sweetens the raspberry sauce perfectly without overpowering its natural tartness.
- 3 tbsp cornstarch: Thickens the raspberry sauce for a glossy finish.
- 1 cup heavy whipping cream (33-35%): Whipped to airy peaks, it lightens the cream cheese frosting.
- 8 oz cream cheese (room temperature): Provides tangy richness and creamy texture for the roulade filling.
- 1/3 cup granulated sugar: Sweetens the cream cheese frosting just right.
- 1 tsp vanilla extract or vanilla emulsion: Rounds out the frosting with warm, comforting flavor.
- 8 oz fresh raspberries (for garnish): Adds a beautiful, fresh touch to the finished roulade.
How to Make Meringue Roulade with Raspberries Recipe
Step 1: Roasting the Pecans
Start by preheating your oven to 350°F (175°C). Spread the pecans evenly on a sheet pan and roast them for about 15 minutes. This simple step unlocks their deep, nutty aroma and flavor. Remember to stir them a couple of times so they roast evenly. Once roasted, let them cool completely before chopping—this prevents any residual heat from melting your meringue later.
Step 2: Baking the Meringue Base
Lower your oven temperature to 285°F (140°C) as you prepare the meringue. Whip the egg whites on medium-high speed for approximately 2 minutes until they turn foamy. Gradually add the sugar, tablespoon by tablespoon, making sure each addition dissolves before adding the next. This slow addition is key for a glossy, stiff meringue that folds gently together with the cornstarch and lemon juice. Spread or pipe the meringue onto a parchment-lined tray, sprinkle the roasted pecans on top, and bake at 300°F (150°C) for 30 minutes until crisp. To help it dry out perfectly, cool the meringue with the oven door ajar for 15-20 minutes after baking.
Step 3: Making the Raspberry Sauce
While your meringue is cooling, gently mash the raspberries in a saucepan, then whisk in sugar and cornstarch. Bring the mixture to a boil, stirring constantly, and let it simmer for about one minute until it thickens beautifully. Pour the sauce onto a shallow plate and cover with plastic wrap to keep it from forming a skin. This fresh homemade sauce brings a vibrancy that store-bought alternatives just can’t match.
Step 4: Preparing the Cream Cheese Frosting
Beat the cream cheese until smooth and fluffy. Add sugar and vanilla, mixing until everything is evenly combined. Then, gradually fold in the whipped cream, continuing to whip as you add it for an ultra-light, creamy texture. This frosting lends a subtle tang and luscious fluffiness that perfectly complements the crispy meringue and tart raspberries.
Step 5: Assembling the Meringue Roulade with Raspberries Recipe
Take the cooled meringue and carefully flip it onto a cooling rack. Spread the cream cheese frosting generously over the surface, then drizzle the raspberry sauce in a playful zigzag pattern. Scatter fresh raspberries over the top for bursts of juicy flavor. Roll the meringue gently but tightly, sealing the seam on the bottom to keep it intact. Finish by decorating with additional frosting, sauce, and raspberries to make it a true showstopper. Chill in the refrigerator for at least two hours to let all the flavors meld and the roulade set into the perfect sliceable form.
How to Serve Meringue Roulade with Raspberries Recipe
Garnishes
Fresh raspberries are a natural choice to crown your roulade, but consider adding a few mint leaves for a splash of green and refreshing aroma. A light dusting of powdered sugar just before serving adds a pretty snowy effect that’s so inviting. Toasted pecan halves scattered on top bring back some crunch and deepen the nutty notes from the baked meringue.
Side Dishes
This roulade is a dessert that shines on its own, yet pairing it with a scoop of vanilla bean ice cream or a dollop of lemon curd makes for an elevated, well-rounded plate. A simple cup of freshly brewed tea or espresso cuts through the sweetness and lets the raspberries’ brightness sing on the palate.
Creative Ways to Present
Serve the roulade slices individually on elegant dessert plates, garnished artfully with extra raspberry sauce and fresh berries. For parties, consider cutting the roulade into small, bite-sized rolls and stacking them in layered displays for a fun twist. You can also drizzle chocolate or a fruit coulis to customize the flavor profile and make the presentation truly fun and inviting.
Make Ahead and Storage
Storing Leftovers
Your roulade will keep well covered in the refrigerator for up to 3 days. Make sure to wrap it tightly with plastic wrap or store it in an airtight container to maintain the meringue’s crispness and prevent the cream cheese from absorbing other fridge odors.
Freezing
While freezing cream-based roulades is generally tricky because of potential texture changes, you can freeze the plain meringue base ahead of time. Wrap it very well, and thaw completely before assembling to preserve the best texture and flavor.
Reheating
This dessert is best enjoyed chilled and does not require reheating. If you prefer your roulade at room temperature, simply remove it from the fridge about 20 minutes before serving to allow the cream cheese frosting to soften slightly.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Frozen raspberries work wonderfully for the sauce; just thaw and drain any excess liquid before using to avoid watery sauce. For garnish, fresh raspberries provide the best texture and flavor but frozen can be used if fresh aren’t available.
Why is cornstarch added to the meringue?
Cornstarch helps stabilize the meringue and contributes a slight chewiness inside while keeping the exterior crisp. It also absorbs moisture, preventing the roulade from becoming soggy too quickly.
Can I prepare the roulade without pecans?
Yes, if you have nut allergies or prefer a simpler profile, leave out the pecans. You can swap with toasted shredded coconut or extra fresh berries for added texture and flavor.
How do I prevent the meringue from cracking when rolled?
Rolling the meringue while it is still slightly warm and pliable helps prevent cracking. Using parchment paper as a guide and rolling gently but firmly is key. Once cooled, it holds its shape beautifully.
Is this recipe suitable for a crowd?
Definitely! This recipe yields about 12 servings, making it perfect for gatherings, celebrations, or sharing that special feeling with friends and family.
Final Thoughts
There’s something truly magical about the Meringue Roulade with Raspberries Recipe—it’s a stunning dessert that combines texture, flavor, and color in a way that feels both sophisticated and comforting. Whether you’re an experienced baker or just looking to create a memorable treat, this roulade invites you to savor every step of the process. Give it a try, and watch how it brightens up your table and your spirits!
Print
Meringue Roulade with Raspberries Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
This Meringue Roulade with Raspberries is a light and elegant dessert featuring a crisp and tender meringue base studded with roasted pecans, filled with creamy, fluffy cream cheese frosting and fresh raspberry sauce. The roulade is rolled tightly for a beautiful presentation, making it perfect for special occasions or to impress guests with a show-stopping treat.
Ingredients
Meringue
- 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)
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% fat)
- 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 on a sheet pan and roast for 15 minutes, stirring occasionally to ensure even roasting. Once roasted, allow them to cool completely, then chop and set aside for later use.
- Lower Oven Temperature: Reduce the oven temperature to 285°F (140°C) in preparation for baking the meringue base.
- Making the Meringue: In a clean mixing bowl, whip the egg whites on medium-high speed for about 2 minutes until they become foamy. Gradually add sugar, one tablespoon at a time, while continuing to whip until the mixture forms glossy, stiff peaks. Gently fold in cornstarch and lemon juice to stabilize the meringue.
- Baking the Meringue: Pipe or spread the meringue evenly onto a parchment-lined baking sheet. 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 with the oven door ajar for 15-20 minutes to prevent cracking.
- Making the Raspberry Sauce: In a saucepan, mash the raspberries and combine them with sugar and cornstarch. Bring the mixture to a boil, then reduce heat and simmer for 1 minute until the sauce thickens. Pour the sauce onto a plate and cover with plastic wrap to cool completely.
- Making the Cream Cheese Frosting: Whip the cream cheese in a bowl until smooth. Add sugar and vanilla extract, continuing to mix until well combined. Gradually add the heavy whipping cream in batches, whipping the mixture after each addition until light and fluffy.
- Assembling the Meringue Roulade: Carefully flip the cooled meringue onto a cooling rack. Spread the prepared cream cheese frosting evenly over the entire surface of the meringue.
- Adding Raspberry Sauce and Raspberries: Drizzle the raspberry sauce in a zigzag pattern over the frosting, then scatter fresh raspberries on top to add freshness and color.
- Rolling the Roulade: Gently roll the meringue from one end to the other, forming a roulade. Place the roulade seam side down on a serving platter. Decorate with extra frosting, raspberry sauce, and fresh raspberries as desired.
- Chilling and Serving: Refrigerate the roulade for at least 2 hours to set and develop flavors. When ready to serve, slice into portions and enjoy this delicate, fruity dessert.
Notes
- Ensure egg whites are at room temperature before whipping for better volume.
- Use fresh raspberries if possible for best flavor; frozen raspberries work well for sauce.
- Be gentle when folding in cornstarch and lemon juice to keep the meringue airy.
- Allow the meringue to cool gradually with the oven door slightly open to avoid cracking.
- This roulade can be prepared a day ahead and refrigerated, making it ideal for entertaining.
- For a nut-free version, omit the pecans and sprinkle with additional sugar or coconut flakes instead.
