Description
This Meringue Roulade with Raspberries is a light and elegant dessert featuring a crisp, nutty meringue base filled with creamy cream cheese frosting and tangy raspberry sauce. Roasted pecans add a delightful crunch, while fresh raspberries brighten each bite. Perfect for special occasions or a refined 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, let them cool before chopping and setting aside for later use.
- Lower Oven Temperature: Reduce the oven temperature to 285°F (140°C) to prepare for baking the meringue.
- Making the Meringue: Whip the egg whites on medium-high speed for about 2 minutes until they become foamy. Gradually add granulated sugar one tablespoon at a time, continuing to whip until the mixture is glossy and stiff peaks form. Gently fold in the cornstarch and lemon juice, ensuring not to deflate the meringue.
- Forming and Baking the Meringue: Pipe or spread the meringue evenly onto a parchment-lined baking sheet. Sprinkle the roasted pecans over the top. Bake at 300°F (150°C) for 30 minutes until the meringue is crisp. Then, cool it in the oven with the door slightly open for 15-20 minutes to prevent cracking.
- Making the Raspberry Sauce: In a saucepan, mash the raspberries and add sugar and cornstarch. Bring the mixture to a boil and then simmer for 1 minute until thickened. Transfer the sauce to a plate and cover with plastic wrap to cool completely.
- Preparing the Cream Cheese Frosting: Whip the cream cheese until smooth. Add sugar and vanilla extract and mix well. Gradually add the heavy whipping cream, whipping after each addition until the frosting becomes fluffy and light.
- Assembling the Roulade: Flip the cooled meringue out onto a cooling rack. Spread the cream cheese frosting evenly over the surface of the meringue.
- Adding Raspberry Sauce and Fresh Raspberries: Drizzle the raspberry sauce in a zigzag pattern over the frosting and scatter fresh raspberries on top.
- Rolling the Meringue: Carefully roll the meringue tightly into a roulade, placing the seam side down to secure its shape. Decorate the outside with extra frosting, remaining raspberry sauce, and additional fresh raspberries if desired.
- Chill and Serve: Refrigerate the roulade for at least 2 hours to set. Slice into servings and enjoy this delicate, fruity dessert.
Notes
- Ensure egg whites are at room temperature for optimal volume when whipping.
- Be gentle when folding in cornstarch and lemon juice to maintain airiness in the meringue.
- Cooling the meringue in the oven with the door open helps prevent cracks.
- Use fresh raspberries if possible for garnish to enhance flavor and presentation.
- Chilling the roulade adequately before serving allows the flavors to meld and the dessert to firm up properly.
