Raspberry Meringue Roulade is a delicate dessert with a crispy crust, a marshmallow-soft interior, light cream, and the pleasant tartness of fresh berries.
If you are looking for a show-stopping dessert that is surprisingly easy to make, this Raspberry Meringue Roulade is the perfect choice. The contrast between the sweet, crispy meringue shell and the tangy, sugar-free mango cream creates an incredible balance of flavors. It feels like eating a cloud!
Ingredients to Make Raspberry Meringue Roulade
- Egg whites
- Sugar
- Cornstarch
- Lemon juice
- Salt
For the light mango cream :
- Cream cheese
- Mango fruit yogurt
For filling and decoration:
- Fresh raspberries
- Fresh mint leaves
- Almond flakes
How to Make Raspberry Meringue Roulade
Preheat your oven to 145°C (293°F). Line a baking sheet with high-quality parchment paper or a silicone mat.
Pour the egg whites into a perfectly clean, dry bowl. Add a pinch of salt and the lemon juice.
Whip with a mixer on medium speed until foamy. Increase the speed to maximum and add the sugar gradually (in 3–4 additions).
Whip for 10–12 minutes until the meringue is dense, glossy, and holds stiff peaks.
Add the cornstarch and gently mix on low speed for about 30 seconds just to combine.
Spread the meringue evenly onto the prepared baking sheet (about 1–1.5 cm thick).
Bake at 145°C for exactly 25 minutes. The top should form a thin, crisp crust while the inside remains soft and marshmallow-like.
Remove from the oven. Place a clean sheet of parchment paper over the top, carefully flip the meringue over, and peel off the backing paper. Let it cool completely for 15–20 minutes.
Making the Mango-Cheese Cream
In a mixing bowl, combine the chilled cream cheese and the mango fruit yogurt.
Mix thoroughly with a spatula or a mixer on low speed until perfectly smooth, uniform, and creamy.
Assembly and Decoration
Spread the mango cream evenly over the cooled meringue sheet.
Scatter the fresh raspberries across the cream (save a few beautiful berries for the top decoration). The tartness of the berries and the tropical cream will perfectly balance the sweet meringue.
Using the bottom parchment paper to help you, carefully roll the meringue into a tight log, starting from the long edge.
Wrap the roulade in the same parchment paper and refrigerate for at least 1–2 hours to set and chill.
Before serving, garnish the top with cream, almond flakes, fresh raspberries, and mint leaves.
Raspberry Meringue Roulade
Tips for Success:
- Chill the cream: Make sure your cream cheese and mango yogurt are cold before mixing so the cream stays thick.
- The perfect slice: To get clean slices without crushing the crispy crust, use a sharp serrated knife (like a bread knife) and wipe it with a warm cloth between cuts.
- Serve fresh: This roulade is best enjoyed within 24 hours while the crust is still beautifully crisp!
Frequently Asked Questions (FAQ)
Q: Why did my meringue crack too much when rolling?
A: A few small cracks are completely normal and give the roulade its rustic charm! However, big cracks happen if the meringue is overbaked and too dry. Make sure to bake it for exactly 25 minutes at 145°C.
Q: Can I use frozen raspberries instead of fresh ones?
A: It is highly recommended to use fresh raspberries. Frozen berries release too much liquid as they thaw, which will make your mango cream runny and ruin the texture of the meringue.
Q: My mango-cheese cream is too runny. How can I fix it?
A: This happens if the yogurt was too watery. Next time, choose a thick Greek or Icelandic (Skyr) yogurt. To fix a runny cream right now, you can gently fold in 1–2 tablespoons of heavy cream powder or a bit more cold cream cheese.
Q: Can I make this dessert a day in advance?
A: You can assemble the roulade and keep it in the fridge overnight. The inside will become incredibly soft and melt-in-your-mouth, but please note that the outer crust will lose some of its crispiness over time.
Raspberry Meringue Roulade
More Recipes
Raspberry Meringue Roulade
Ingredients
Method
- Preheat your oven to 145°C (293°F). Line a baking sheet with high-quality parchment paper or a silicone mat.
- Pour the egg whites into a perfectly clean, dry bowl. Add a pinch of salt and the lemon juice.
- Whip with a mixer on medium speed until foamy. Increase the speed to maximum and add the sugar gradually (in 3–4 additions).
- Whip for 10–12 minutes until the meringue is dense, glossy, and holds stiff peaks.
- Add the cornstarch and gently mix on low speed for about 30 seconds just to combine.
- Spread the meringue evenly onto the prepared baking sheet (about 1–1.5 cm thick).
- Bake at 145°C for exactly 25 minutes. The top should form a thin, crisp crust while the inside remains soft and marshmallow-like.
- Remove from the oven. Place a clean sheet of parchment paper over the top, carefully flip the meringue over, and peel off the backing paper. Let it cool completely for 15–20 minutes.
- In a mixing bowl, combine the chilled cream cheese and the mango fruit yogurt.
- Mix thoroughly with a spatula or a mixer on low speed until perfectly smooth, uniform, and creamy.
- Spread the mango cream evenly over the cooled meringue sheet.
- Scatter the fresh raspberries across the cream (save a few beautiful berries for the top decoration). The tartness of the berries and the tropical cream will perfectly balance the sweet meringue.
- Using the bottom parchment paper to help you, carefully roll the meringue into a tight log, starting from the long edge.
- Wrap the roulade in the same parchment paper and refrigerate for at least 1–2 hours to set and chill.
- Before serving, garnish the top with cream, almond flakes, fresh raspberries, and mint leaves.
