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Raspberry meringue roulade recipe
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Raspberry meringue roulade

Light and airy, sweet meringue, a creamy, tart cream cheese and cream filling and fruity, aromatic raspberries make the 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 make the raspberry meringue roulade at home using this recipe.
Course Dessert
Prep Time 1 hour
Cook Time 15 minutes
Cooling time 2 hours
Servings 10

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.