About
Light, airy, and beautifully delicate, this Raspberry Meringue Roll is the perfect combination of crisp meringue, luscious whipped cream, and juicy fresh raspberries. Despite its elegant appearance, this showstopping dessert is surprisingly easy to make, requiring just a few simple ingredients and minimal effort.
The meringue bakes into a soft, marshmallow-like texture on the inside with a lightly crisp exterior, making it easy to roll without cracking. A touch of vanilla-infused whipped cream and fresh berries add the perfect balance of sweetness and tartness, creating a dessert that feels both indulgent and refreshing. Follow along for step-by-step instructions on how to create this masterpiece effortlessly!
Serves: 8
Cook time: 50 min
Difficulty: easy
Ingredients
For the Meringue:
- 5 large egg whites (150g)
- 1 1/4 cups sugar (250g)
- 1/2 teaspoon lemon juice
- 1/3 cup cornstarch (45g)
- 2 tablespoons sliced almonds (for topping)
- 1 teaspoon vanilla extract
For the Filling:
- 1 cup fresh raspberries (or other berries of choice)
- 1 1/4 cups whipping cream (300ml)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Step-by-step
1
Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
2
In a clean, dry bowl, whisk the egg whites until foamy. Gradually add the sugar while continuing to whip until stiff, glossy peaks form.
3
Gently fold in the lemon juice, vanilla extract, and cornstarch until fully incorporated.
4
Spread the meringue mixture evenly onto the prepared baking sheet, forming a rectangular shape. Sprinkle the sliced almonds over the top.
5
Bake for 30 minutes, then remove from the oven and let it cool for about 15 minutes.
6
While the meringue is cooling, whip the cream with the powdered sugar and vanilla extract until it reaches soft peaks.
7
Carefully invert the meringue onto the new parchment paper and gently peel off the original one.
8
Spread the whipped cream evenly over the cooled meringue then scatter the raspberries on top.
9
Starting from the short side, gently roll the meringue into a roulade, using the parchment paper to help lift and guide it.
10
Transfer to a serving plate and dust with extra powdered sugar if desired. Slice and enjoy!
Flavorjazz 
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