Description
A delightful dessert featuring a light and airy meringue filled with whipped cream and fresh raspberries, rolled into a beautiful roulade.
Ingredients
Scale
- 4 large egg whites (room temperature)
- 1 cup (200 g) caster sugar
- 1 tsp cornstarch
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 1 ¼ cups (300 ml) heavy cream, chilled
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 ½ cups fresh raspberries
- Extra whipped cream (for decoration)
- Fresh raspberries (for decoration)
- Powdered sugar (for dusting)
Instructions
- Preheat oven to 325°F (160°C). Line a Swiss roll tin (approx. 9×13 in / 23×33 cm) with baking paper.
- Whisk egg whites until soft peaks form.
- Gradually add sugar, one tablespoon at a time, whisking until glossy stiff peaks form.
- Fold in cornstarch, vinegar, and vanilla.
- Spread evenly into prepared tin.
- Bake for 25 minutes until just firm and lightly golden. Let cool in the tin for 5 minutes, then flip onto parchment paper dusted with powdered sugar. Peel off the baking paper carefully.
- In a chilled bowl, whisk cream, powdered sugar, and vanilla until soft peaks form.
- Spread whipped cream over cooled meringue.
- Scatter raspberries evenly on top.
- Using the parchment paper to guide, gently roll the meringue into a roulade. Place seam-side down on a serving plate.
- Pipe or dollop extra whipped cream on top, add raspberries, and dust with powdered sugar.
Notes
- Ensure egg whites are at room temperature for better volume.
- Be careful not to overbake the meringue to avoid cracking.
- For a sweeter filling, adjust the amount of powdered sugar to taste.
- Prep Time: 20 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: 50mg