Description
A light and elegant Meringue Roulade with a crisp pecan-studded meringue base filled with luscious cream cheese frosting and tangy raspberry sauce, perfect for a refreshing dessert for gatherings or special occasions.
Ingredients
Scale
Meringue
- 6 large egg whites (room temperature)
- 1 2/3 cups granulated sugar
- 1 tbsp lemon juice (or vinegar)
- ¼ cup cornstarch
- 1 cup pecans (for roasting)
Raspberry Sauce
- 6 oz fresh or frozen raspberries
- 1/3 cup granulated sugar
- 3 tbsp cornstarch
Cream Cheese Frosting
- 1 cup heavy whipping cream (33-35%)
- 8 oz cream cheese (room temperature)
- 1/3 cup granulated sugar
- 1 tsp vanilla extract or vanilla emulsion
Garnish
- 8 oz fresh raspberries
Instructions
- Roasting the Pecans: Preheat the oven to 350°F (175°C). Spread 1 cup of pecans on a sheet pan and roast them for 15 minutes, stirring occasionally to ensure even roasting. Once done, allow the pecans to cool completely, then chop them coarsely and set aside for later use.
- Lower Oven Temperature: Reduce the oven temperature to 285°F (140°C) in preparation for baking the meringue.
- Making the Meringue: Using an electric mixer, whip the egg whites on medium-high speed for about 2 minutes until they become foamy. Gradually add the sugar, one tablespoon at a time, continuing to whip until the mixture forms glossy, stiff peaks. Gently fold in the cornstarch and lemon juice or vinegar to stabilize the meringue without deflating it.
- Shaping and Baking the Meringue: Line a baking sheet with parchment paper. Spread or pipe the meringue evenly onto the parchment. Sprinkle the roasted pecans evenly over the top. Bake in the oven at 300°F (150°C) for 30 minutes until the meringue is crisp on the outside. Once baked, cool the meringue in the oven with the door ajar for 15-20 minutes to prevent cracking.
- Preparing the Raspberry Sauce: In a saucepan, mash the raspberries and combine with sugar and cornstarch. Heat the mixture until it reaches a boil, then reduce heat and simmer for 1 minute until thickened. Remove from heat and transfer to a plate, cover with plastic wrap directly on the surface to prevent a skin from forming, and allow to cool.
- Making the Cream Cheese Frosting: Beat the cream cheese with an electric mixer until smooth and creamy. Add sugar and vanilla extract, mixing well. Gradually add the heavy whipping cream while continuing to whip until the frosting becomes light and fluffy.
- Assembling the Roulade: Carefully flip the cooled meringue onto a cooling rack or clean surface. Spread the prepared cream cheese frosting evenly over the meringue base.
- Adding Raspberry Sauce and Fresh Raspberries: Drizzle the cooled raspberry sauce in a decorative zigzag pattern over the frosting. Scatter fresh raspberries evenly on top to add texture and flavor.
- Rolling the Meringue: Using the parchment paper to help, roll the meringue tightly from one end to the other, ensuring the filling stays inside. Place the roulade seam side down on a serving platter and decorate the outside with additional cream cheese frosting, raspberry sauce, and fresh raspberries as desired.
- Chill and Serve: Refrigerate the roulade for at least 2 hours to allow it to set properly. When ready, slice into servings and enjoy this light, fruity dessert.
Notes
- Room temperature egg whites whip better and yield more volume for the meringue.
- Be gentle when folding in cornstarch and lemon juice to avoid deflating the meringue.
- Cooling the meringue inside the oven helps prevent cracks and keeps it crisp.
- Cover the raspberry sauce with plastic wrap directly on the surface to prevent a skin from forming.
- Chilling the roulade helps the flavors meld and makes slicing easier.
- You can substitute pecans with walnuts or almonds if preferred.
- For a dairy-free option, substitute cream cheese and heavy cream with plant-based alternatives.
