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
Scale
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.
