Description
A light and airy dessert featuring crisp meringue rolled with whipped cream and fresh raspberries, perfect for any occasion.
Ingredients
Scale
For the Meringue:
- 4 large egg whites
- 1 cup caster sugar
- 1 tsp white vinegar
- 1 tsp cornstarch
- 1 tsp vanilla extract
For the Filling:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups fresh raspberries
For Decoration:
- Extra whipped cream
- Fresh raspberries
Instructions
- Preheat the oven to 350°F (180°C). Line a baking tray (about 9×13 inches) with parchment paper.
- In a large, clean bowl, whisk the egg whites until soft peaks form.
- Gradually add the sugar, one tablespoon at a time, whisking until stiff, glossy peaks form.
- Gently fold in the vinegar, cornstarch, and vanilla extract.
- Spread the meringue mixture evenly over the prepared baking tray.
- Bake for 20-25 minutes or until the meringue is lightly golden and firm to the touch.
- Remove from the oven and let it cool completely.
- In a large bowl, whisk the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Once the meringue has cooled, carefully turn it out onto a sheet of parchment paper.
- Spread the whipped cream mixture evenly over the meringue.
- Scatter the fresh raspberries over the cream.
- Using the parchment paper to help, gently roll the meringue from one short end to the other to form a roulade.
- Transfer the roulade to a serving plate, seam-side down.
- Pipe extra whipped cream on top of the roulade and decorate with fresh raspberries.
- Slice and serve.
Notes
- Allow the meringue to cool completely before assembling to prevent the cream from melting.
- Use fresh raspberries for the best flavor and texture.
- Prep Time: 15 mins
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: french
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 16g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg