Description
This Meringue Roulade with Raspberries is a delicate and elegant dessert featuring crisp, roasted pecan-studded meringue rolled with a creamy cream cheese frosting and fresh raspberry sauce. Light yet indulgent, it offers a perfect balance of crunchy texture, tangy fruit, and smooth, fluffy cream, ideal 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%)
- 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 roasting. Allow them to cool completely, then chop them coarsely and set aside for topping the meringue.
- Lower Oven Temperature: Reduce oven temperature to 285°F (140°C) to prepare for baking the meringue, ensuring a slow, even bake that yields a crisp texture.
- Making the Meringue: Using a mixer on medium-high speed, whip the room temperature egg whites for about 2 minutes until foamy. Gradually add 1 2/3 cups granulated sugar, one tablespoon at a time, continuing to whip until the mixture is glossy and forms stiff peaks. Gently fold in ¼ cup cornstarch and 1 tbsp lemon juice or vinegar to stabilize the meringue.
- Forming and Baking the Meringue: Pipe or spread the meringue onto a parchment-lined baking sheet in an even layer. Evenly sprinkle the roasted pecans on top. Bake at 300°F (150°C) for 30 minutes until the meringue is crisp. After baking, cool the meringue inside the oven with the door slightly ajar for 15 to 20 minutes to prevent cracking.
- Preparing Raspberry Sauce: In a saucepan, mash the 6 oz raspberries and combine with 1/3 cup granulated sugar and 3 tbsp cornstarch. Bring the mixture to a boil, then reduce heat and simmer for 1 minute until thickened. Transfer the sauce to a plate, cover with plastic wrap, and let it cool completely.
- Making Cream Cheese Frosting: Whip 8 oz cream cheese until smooth. Add 1/3 cup granulated sugar and 1 tsp vanilla extract, mixing until combined. Gradually fold in 1 cup heavy whipping cream, whipping after each addition until the frosting is light and fluffy.
- Assembling the Roulade: Carefully flip the cooled meringue onto a cooling rack or another sheet of parchment. Spread the cream cheese frosting evenly over the meringue surface.
- Adding Raspberry Sauce and Fresh Raspberries: Drizzle the cooled raspberry sauce over the frosting in a zigzag pattern. Scatter 8 oz fresh raspberries evenly on top for burst of fresh flavor and decoration.
- Rolling the Meringue: Starting at one edge, roll the meringue tightly into a roulade shape, ensuring even pressure to avoid cracks. Place it seam side down on a serving platter. Decorate with any remaining frosting, raspberry sauce, and extra raspberries as desired.
- Chilling and Serving: Refrigerate the roulade for at least 2 hours to allow flavors to meld and maintain structural integrity. Slice into 12 equal portions and serve chilled for best taste and texture.
Notes
- Ensure egg whites are at room temperature for best volume when whipping.
- Do not open the oven door while baking the meringue to prevent collapse.
- Roasting pecans intensifies flavor and adds crunch to the roulade.
- Use fresh raspberries for garnish to add vibrant color and freshness.
- Can be prepared a day in advance and stored covered in the refrigerator.
- Handle the meringue gently when rolling to avoid cracks or breakage.
