Raspberry Meringue Roulade

Active time: 15 minutes • Total time: 1 hour

Posted on Jun 22, 2019 by Betsy McCann
Tags: recipes dessert Newsletter

This recipe makes a fantastic summer dessert when raspberries are fresh. It is an adaptation from the recipe in Sarah Raven's Garden Cookbook; one of our favorites!


  • non-stick spray
  • 300g sugar (10.5 oz)
  • 6 egg whites
  • 1 t lemon juice
  • 50g flaked almonds (2 oz)
  • salt
  • 350 ml cream
  • 2 t vanilla
  • 1 lb raspberries


  1. Preheat oven to 400. Line a large baking sheet with parchment paper and lightly spray the parchment paper with non-stick spray.
  2. In a food processor, whir the sugar for a few minutes to make the crystals fine.
  3. With an electric mixer, whisk the eggs whites and lemon juice in a clean, dry bowl until very stiff. Gradually add the sugar while constantly whisking. Once all sugar is added, continue whisking until very thick and glossy.
  4. Spread the meringue mixture evenly in the baking sheet and scatter with the almonds. Place the pan near the top of the oven and bake for 8 minutes. Then lower the oven temperature to 325 and bake until golden brown, about 5 minutes. Don't overbake or the meringue will be difficult to roll.
  5. Remove from oven sprinkle with a pinch of salt. Turn out almond side down on another piece of parchment. Peel the paper off the base of the meringue and cool for 10-15 minutes.
  6. Whisk the cream until it has stiff peaks. Gently fold in half the raspberries. Spread the cream evenly over the meringue. Using the parchment under the meringue as a help, roll the long side fairly tightly until the meringue is all rolled up. Wrap in parchment and chill before serving. Scatter with remaining raspberries over the top to serve.

Share with your friends… or don’t.

You can totally make this dinner for two instead.

Comments (0)

 Add a Comment

Add a Comment

Allowed tags: <b><i><br>Add a new comment:

Featured Posts

Recent Posts