Raspberry Meringue Roulade

I’ve been so excited to share this dessert with you.  Its tastes so good but on top of that it looks beautiful!!

It’s a bank holiday tomorrow and lots of families will be getting together.  I think this is a perfect dessert for the whole family to gather round.  Like most families we always each bring something along to gatherings, mum and dad make tea, a couple of us bring desserts or snacks and the others bring drinks.

On Wednesday this week we had a family gathering.  My grandad lives up north so when he comes down everyone makes the effort to get together; we eat lots and drink more.  As everyone in our family grows up, it becomes harder to get together properly.  Everyone has their own path in life and it gets more complicated to find a day or evening when everyone is free at the same time.  My brother and sister are both married, my brother has children and both my sisters live about 40 minutes away.

So we gathered last Wednesday and it was a full house (15 of us) and we were all asked if we could bring something for pudding.  I decided to make a roulade.  I chose flavours that I knew would be popular with all and it went down a treat; everyone thought it was delicious.

The ingredients are things that you can easily source in your local supermarket (sometimes I find that recipes use such obscure ingredients that I have to visit three different supermarkets to find them).

As I was making it I was concerned that I had made one that was too big, but it was gone in about 10 minutes!  The actual dessert is a light one so you could polish quite a lot off on your own but just to clarify my recipe does come out ‘family sized’!  If you do want a smaller end product, change the tin size and change the quantity of ingredients but keep the ratios the same.

I try to describe it in the recipe so it makes sense but just to reiterate.  When you spread the cream onto the meringue, keep about an inch cream free on the opposite end that you begin to roll from.  This helps stop the cream from spilling out the end of the roulade once it is rolled, making it a less messy experience for all.

I hope you enjoy it as much as we all did.

Raspberry Meringue Roulade
From the kitchen of mrswallscooks.wordpress.com


Serves 10-12


For the meringue
5 egg whites
250 g caster sugar
1 1/4 tbsp cornflour
1/4 tsp lemon juice
2 tbsp icing sugar


For the filling
1/4 tsp vanilla essence
2 1/2 tbsp icing sugar
350 ml double cream
200 g raspberries


For the raspberry sauce
1 tsp cold water
150 g raspberries
3 tbsp icing sugar


To top
50 g raspberries
1 tbsp icing sugar


Line a 37 x 26 cm baking tray and preheat the oven to 160ºc/ 325ºf/gas mark 2.
First create your meringue.  Add your 5 egg whites to a large clean mixing bowl.  Whisk the egg whites until they have soft peaks.  At this point begin to add your sugar, a tablespoon at a time, whisking the mix until the sugar is combined.  Repeat this process until all of the sugar has been added; you should have a smooth glossy mix.  Add the cornflour and the lemon juice and whisk for a further 30 seconds.
Spoon the meringue into the prepared baking tray and gently use a spatula to smooth the meringue over the tray to create an even layer that is pressed into all of the corners.  Bake in the oven for 30 – 35 minutes until it is beginning to colour slightly.
Cut a piece of baking paper that is bigger than the tray of meringue and dust the paper with icing sugar.  Turn the meringue out onto the paper and allow it to cool completely leaving the baking paper on the bottom.
Whilst this is cooling create your cream filling by adding the vanilla essence, icing sugar and cream to a medium mixing bowl.  Whisk the cream until has soft peaks.
To make your raspberry sauce, add the raspberries and water to a medium pan.  Cook on a low heat whilst stirring.  Once the raspberries are beginning to create a sauce, add the sugar.  Let it simmer for a further 3 minutes then pass through a sieve to remove the pips and leave to cool.
Peel the paper from the bottom of the meringue and spoon the cream equally over, leaving about an inch of the meringue at one end clear of cream (you will begin to roll the meringue from the other end).  Place raspberries equally all over the meringue.
Using the paper to help roll up the meringue.  Transfer to a serving plate and drizzle over the raspberry sauce and dust with icing sugar. Top with raspberries.  Serve.
Did you love my Raspberry Meringue Roulade?
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