Desserts Easy Recipes: Raspberry Meringue Roulade
This light and elegant raspberry meringue roulade is one of those desserts easy recipes that impress every time.
Servings: 8 slices
Ingredients
- 6 large egg whites, room temperature
- 1 1/2 cups granulated sugar
- 1 tsp white vinegar
- 1 tbsp cornstarch
- 1/2 tsp vanilla extract
- 2 cups heavy whipping cream
- 3 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1 cup fresh raspberries
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 320°F (160°C). Line a 12x16-inch baking sheet with parchment paper.
- In a clean mixing bowl, beat egg whites until soft peaks form. Gradually add sugar, one tablespoon at a time, beating until glossy stiff peaks form.
- Fold in vinegar, cornstarch, and vanilla extract gently until just combined.
- Spread the meringue evenly on the prepared baking sheet. Bake for 25–30 minutes, or until lightly golden on top and firm to the touch.
- Let it cool in the pan for 5 minutes, then invert onto a fresh sheet of parchment dusted with powdered sugar. Remove the baking parchment.
- Whip the heavy cream with powdered sugar and vanilla until soft peaks form.
- Spread the whipped cream over the cooled meringue and scatter with fresh raspberries.
- Carefully roll the meringue from the short end, using the parchment to help guide the roll.
- Transfer to a serving platter, dust with powdered sugar, and chill before serving.