Raspberry meringue roulade
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Our raspberry meringue roulade recipe is a magnificent summer dessert. Quick, easy to assemble and a feast for the eyes as well as the stomach, the dish makes a perfect end to a dinner party.
First published in 2019
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Our meringue roulade recipe is a bit of a show stopper, and surprisingly easy to make. The messy nature of the beast means you don’t need to be too concerned about making it look too neat and perfect, just enjoy liberally applying your toppings in abundance! You can play around with the flavours too – white chocolate goes well with raspberries, or some toasted flaked almonds wouldn’t look out of place either.
Ingredients
Metric
Imperial
Meringue
- 4 large egg whites
- 250g of caster sugar
- 1 tsp white wine vinegar
Filling
- 300ml of double cream
- 1 tsp vanilla essence
- 8 amaretti biscuits, crushed into crumbs
- 100g of dark chocolate
- 200g of raspberries
Raspberry sauce
- 100g of raspberries
- 1 tbsp of icing sugar
- lemon juice
SAVE RECIPE
Method
1
Begin by making the meringue. Preheat the oven to 160°C/gas mark 3
2
Beat the egg whites to stiff peaks, then beat the sugar into the egg whites – add the sugar bit by bit and whisk it into the egg white after each addition. Keep going until you've incorporated all the sugar into the egg white – the finished whites should be thick and glossy
3
Add the vinegar (this will give your meringue a nice chewy texture in the centre) and continue whisking until you have stiff peaks
4
Spoon the meringue onto a large greaseproof lined tray. Use a spatula to spread the meringue out to a thin sheet and bake for 30 minutes or until the meringue has crisped up on the outside
5
In the meantime, whip the cream to soft peaks with the vanilla essence
6
Make a quick raspberry sauce by placing the raspberries in a small saucepan and heating up with the lemon juice and icing sugar. Use a masher or a fork to crush the berries. Cook down for about 5 minutes until the berries have collapsed, then use a hand blender to blitz into a sauce
7
Take 60g of the chocolate and break up into little pieces (around 1cm)
8
Once the meringue is cooked and cooled, spread around three quarters of the cream over the meringue sheet. Sprinkle over half of the amaretti crumb, the chocolate chips, two thirds of the fresh berries and drizzle half of the raspberry sauce evenly over the top
9
Now it's time to roll. Use the greaseproof paper to lift up one of the long sides, then carefully roll over into a roulade shape
10
Transfer to a serving plate
11
Melt the remaining chocolate in the microwave then transfer to a piping bag
12
Spread the reserved cream along the top of the roulade then drizzle the leftover raspberry sauce over. Scatter the fresh raspberries and sprinkle the remaining amaretti crumb along it. Snip a small hole in the end of the piping bag and drizzle the melted chocolate over in thin strands
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