Description
A delightful dessert featuring a light meringue rolled with a creamy raspberry filling, perfect for any occasion.
Ingredients
Scale
- 4 large egg whites, room temperature
- 220 g (1 cup) caster sugar
- 1 tsp cornstarch
- 1 tsp white vinegar (or lemon juice)
- 1 tsp vanilla extract
- 250 ml (1 cup) heavy cream, chilled
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 200 g (1 ½ cups) fresh raspberries
- Extra whipped cream (for decoration)
- Fresh raspberries (for decoration)
- Powdered sugar (for dusting)
Instructions
- Preheat oven to 160°C (320°F). Line a Swiss roll tin (about 9×13 inch) with parchment.
- In a clean bowl, whisk egg whites until soft peaks form.
- Gradually add sugar, 1 tbsp at a time, beating until glossy and stiff.
- Fold in cornstarch, vinegar, and vanilla.
- Spread mixture evenly into prepared tin.
- Bake for 25 minutes until lightly golden but still soft inside.
- Allow to cool in the tin for 5 minutes, then invert onto parchment dusted with powdered sugar. Peel off baking paper.
- Whip cream with powdered sugar and vanilla until soft peaks.
- Gently fold in raspberries (reserving a few for topping).
- Spread cream mixture evenly over cooled meringue.
- Using parchment to guide, carefully roll from the short end into a log.
- Transfer to serving plate.
- Pipe extra cream swirls on top.
- Garnish with fresh raspberries.
- Dust lightly with powdered sugar.
Notes
- Ensure egg whites are at room temperature for better volume.
- Be careful not to overbake the meringue; it should be soft inside.
- Use fresh raspberries for the best flavor.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg