Raspberry meringue roulade

18 Sep

Raspberry meringue roulade

I’ve seen recipes for meringue roulades over the years, but assumed they were well beyond my baking abilities. My efforts to produce a passable Swiss roll were hardly confidence building.

But finding myself with a quantity of egg whites that needed using, I decided to give it a go.

Having looked at a number of recipes, it appeared that adding vinegar and cornstarch to the mixture before baking is the key to producing a rollable meringue. That, and not over-baking it.

While this raspberry mascarpone version is delicious, it has got my imagination going. Swapping peaches for raspberries, lemon curd cream with strawberries, chocolate cream with mandarin orange segments…

Raspberry meringue roulade

  • 4 egg whites
  • 200g caster sugar
  • 1 tsp white wine vinegar
  • 1 tsp cornstarch
  • 300ml double cream
  • 125g mascarpone
  • 1 tsp Amaretto (or 1/4 tsp almond extract)
  • 200g fresh raspberries
  1. Preheat the oven to 325°F (160°C). Line a baking sheet with grease-proof paper.
  2. Whisk the egg whites until they form soft peaks. Slowly whisk in the sugar until you have a nice, glossy meringue.
  3. Carefully fold in the vinegar and cornstarch.
  4. Cover the grease-proof paper with an even rectangle of meringue.
  5. Bake for about twenty minutes, until the top of the meringue is set and golden, but it still feels a bit soft to the touch. Remove from the oven and leave to cool in the pan.
  6. Cover the meringue with fresh piece of grease-proof paper, then invert the meringue onto it. Remove the baking tray and carefully peel off the first piece of paper.
  7. In a mixing bowl, whisk together the mascarpone and double cream until it begins to hold its shape. Fold in the Amaretto (or almond extract).
  8. Spread most of the cream mixture onto the meringue, leaving a cm clear around the edges. Scatter evenly with most of the raspberries.
  9. Using the paper to help you, carefully roll the meringue into a tight log. Place seam side down on a serving plate.
  10. Use the remaining cream and raspberries to decorate the top of the roulade. Chill for at least 30 minutes before serving.

Raspberry meringue roulade

Raspberry meringue roulade

9 Responses to “Raspberry meringue roulade”

  1. Henrietta Watson September 18, 2017 at 8:40 am #

    Reblogged this on All About Writing and more.

    • Andrea September 18, 2017 at 9:38 am #


  2. chefkreso September 18, 2017 at 10:24 am #

    Looks delicious and perfect for a festive occasion! 🙂

    • Andrea September 18, 2017 at 3:30 pm #

      Thank you! It’s so straightforward to make, you could do it anytime, but it does have that centrepiece quality. Keeps well too 🙂

      • chefkreso September 19, 2017 at 7:34 pm #

        Great to know, thanks once again for posting 😀

  3. Margo September 18, 2017 at 3:22 pm #

    Pretty brave and impressive achievement, Andrea! Still nervous about trying this

    • Andrea September 18, 2017 at 3:31 pm #

      My top tip would be to not overlook the meringue…:)

  4. lawrencespages September 20, 2017 at 9:55 pm #

    Looks gorgeous. Planning to give it a go. Will let you know how I get on (unless it all goes wrong in which case I’ll have eton mess and not tell a soul).

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