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Light and airy, sweet meringue, a creamy, tart cream cheese and cream filling and fruity, aromatic raspberries make this meringue roll a highlight on the coffee table, both in terms of taste and appearance. It has such a delicate consistency that it practically melts in the mouth. You can find a detailed raspberry meringue roulade recipe with the exact quantities and step-by-step instructions below.
Refine meringue roulade with nuts or chocolate
You can sprinkle the meringue with various nuts before baking. These can include flaked almonds, chopped pistachios or hazelnuts.
They give the meringue roulade a crunchy note. They also make it look even prettier and more unusual.
You can also use chopped nuts or chocolate as a filling in addition to the raspberries. Simply spread them on the cream together with the fruit.
Use fruit of your choice
You can fill this meringue roll with any seasonal fruit you like, just like the Pavlova cake or the swiss cake roll with sour cream. I made it with fresh raspberries. They combine perfectly with the creamy cream cheese filling and the sweet meringue.
Strawberries also go very well with it. Cut them into pieces beforehand. The meringue roulade also tastes delicious with redcurrants, blackberries or cherries.
Alternative cream for the filling
The filling for my raspberry meringue roulade consists of cream cheese and cream, similar to the cream for the Russian cake “Milk girl”, the banana cream cheese cake or the mini Pavlova. It has an airy, creamy consistency and a slightly sour note. As the meringue tastes sweet enough, the cream contains no added sugar.
Alternatively, you can leave out the cream cheese and just whip up a double portion of cream. Or replace cream cheese with mascarpone, quark or sour cream. Sweeten the cream with powdered sugar to your taste.
This raspberry meringue roulade is
- airy,
- light,
- creamy,
- fruity,
- tender,
- heavenly delicious,
- aromatic,
- with fresh fruit,
- a sweet eye-catcher on the coffee table,
- ideal summer dessert.
How to make raspberry meringue roll: tips and tricks
- Do not bake the meringue longer than necessary. Otherwise it could tear when you roll it up.
- You can sweeten the cream cheese cream with powdered sugar to taste.
- Instead of cream cheese, you can use quark, mascarpone, sour cream or simply a double portion of cream. Read more about this in the article above.
- You can replace the raspberries with other fruit of your choice.
- The meringue roll is served fresh on the day of preparation.
Have you made the raspberry meringue roulade using this recipe? I look forward to your result, your star rating and your comment below on how it turned out and how you liked it.
Also try these recipes with raspberries:
- Raspberry cream cheese cake – recipe for fruity and creamy layer cake
- Quick raspberry pound cake – with kefir and chocolate
- Raspberry sorbet with rose water – aromatic fruity
Raspberry meringue roulade
Ingredients
for the meringue
- 180 g egg whites (from approx. 5 eggs)
- 270 g powdered sugar (1.5 times more than egg whites)
- 20 g cornstarch
- 1 tsp lemon juice freshly squeezed
for the filling
- 200 g cream cold
- 200 g cream cheese cold
- 250 g raspberries
- 1 pinch of ground vanilla bean
to decorate
- raspberries
- peppermint leaves
Instructions
Preparation of the meringue
- Line the baking tray with baking paper.
- Briefly beat egg whites with lemon juice until frothy.
- Gradually add powdered sugar in batches and beat until stiff and glossy.
- Fold cornstarch into the egg white mixture.
- Spread the meringue mixture evenly over the baking tray and carefully smooth it out.
- Bake the meringue in a preheated oven at 302 °F (150 °C) for approx. 40 minutes until it is lightly golden brown, has a thin, crispy top layer and remains soft on the inside.
- Then turn the meringue out onto a clean sheet of baking paper, remove the baking paper and leave the meringue to cool.
Preparation of the filling
- Place cream, cream cheese and vanilla in a mixing bowl and beat until creamy.
Preparation of the meringue roulade
- Leave about 1 - 2 tablespoons of the filling for decorating.
- Spread the remaining cream evenly over the meringue.
- Spread raspberries over the cream.
- Roll up the meringue from the shorter side using baking paper, wrap it in baking paper and refrigerate for approx. 2 hours.
- Decorate the meringue roulade with the cream cheese filling, raspberries and peppermint leaves and serve immediately afterwards.
Notes
- Do not bake the meringue longer than necessary. Otherwise it could tear when you roll it up.
- You can sweeten the cream cheese cream with powdered sugar to taste.
- Instead of cream cheese, you can use quark, mascarpone, sour cream or simply a double portion of cream. Read more about this in the article above.
- You can replace the raspberries with other fruit of your choice.
- The meringue roll is served fresh on the day of preparation.
- Take note of the detailed tips and tricks for making the raspberry meringue roulade at the top of the article.
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