Description
This Meringue Roulade with Raspberries is a light and elegant dessert featuring a crisp meringue shell filled with a fluffy cream cheese frosting, tangy raspberry sauce, and fresh raspberries. Roasted pecans add a delightful crunch to each bite, making it a perfect treat for special occasions or a sophisticated end to any meal.
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%)
- 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 evenly on a sheet pan and roast for 15 minutes, stirring occasionally to ensure even toasting. Once roasted, let them cool completely, then chop roughly and set aside for topping the meringue.
- Adjust Oven Temperature: Reduce the oven temperature to 285°F (140°C) to prepare for baking the meringue roulade properly without browning too quickly.
- Making the Meringue: In a clean bowl, whip the egg whites on medium-high speed for about 2 minutes until foamy. Gradually add sugar one tablespoon at a time, continuing to whip until the mixture forms glossy, stiff peaks. Carefully fold in the cornstarch and lemon juice with a spatula, maintaining the airiness of the meringue.
- Shaping and Baking the Meringue: Pipe or spread the meringue evenly onto a parchment-lined baking sheet. Sprinkle the roasted, chopped pecans evenly over the top. Bake at 300°F (150°C) for 30 minutes until the meringue is crisp to the touch. Then, cool the meringue in the oven with the door slightly open for 15-20 minutes to prevent cracking.
- Preparing the Raspberry Sauce: In a saucepan, mash the 6 oz raspberries, then add the sugar and cornstarch. Bring the mixture to a boil, stirring continuously, and simmer for 1 minute until thickened. Remove from heat and transfer to a plate, covering with plastic wrap to cool completely.
- Making the Cream Cheese Frosting: Whip the cream cheese in a bowl until smooth. Slowly add the sugar and vanilla extract, blending well. Gradually fold in the whipped cream in batches, whipping after each addition until the frosting is light and fluffy.
- Assembling the Meringue Roulade: Carefully invert the cooled meringue onto a cooling rack. Spread the prepared cream cheese frosting evenly across the surface.
- Adding Raspberry Sauce and Fresh Raspberries: Drizzle the cooled raspberry sauce in a zigzag pattern over the frosting. Scatter fresh raspberries evenly on top for added flavor and visual appeal.
- Rolling the Roulade: Carefully roll the meringue tightly from one end to the other, creating a roulade shape. Place it seam side down on a serving platter and decorate with any remaining frosting, raspberry sauce, and additional fresh raspberries.
- Chilling and Serving: Refrigerate the assembled roulade for at least 2 hours to allow flavors to meld and for easier slicing. Once chilled, slice into servings and enjoy this delicate and refreshing dessert.
Notes
- Ensure egg whites are at room temperature for better volume when whipping.
- Use a clean, grease-free bowl and beaters for whipping meringue to achieve stiff peaks.
- Be gentle when folding in cornstarch and lemon juice to maintain the airy texture of the meringue.
- The roulade can be prepared a day ahead and kept refrigerated to enhance flavors.
- For a nut-free version, omit pecans or substitute with toasted coconut flakes.
- If fresh raspberries are not available, frozen ones can be used; thaw and drain excess liquid before use.
