Name: Raspberry Meringue Roulade (GF)
Prep time: 5 min
Cook time: 20 min
Total time: 45 min
Yield: 6
Cuisine: Dessert
Ingredients: 4 large eggs, whites only; 200g caster sugar; 1 tsp vanilla; 1 tsp cornflour; 1 tsp white wine vinegar; 250g mascarpone; 125ml double cream; 80g icing sugar; 1 tsp vanilla bean paste (or vanilla essence); 150g raspberries

Raspberry Meringue Roulade (GF)

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Naturally gluten free, raspberry meringue roulade is utterly delicious and a perfect crowd-pleaser dessert. A sheet of marshmallowy meringue with crispy edges rolled with a swirl of mascarpone cream, flavoured with vanilla bean and fresh raspberries. HELLO!

Personally this is a dessert I enjoy eating all year round. You could serve it as part of an al fresco summer party spread, a weeknight family dessert or even for Christmas. You’ll never regret adding a meringue roulade to the mix. Especially not one as delicious as this.

This raspberry meringue roulade is surprisingly easy to make. Meringue seems to have a reputation for being a bit tricky, but honestly this recipe is so easy my three year actually helped make the one pictured in this post.

It’s quick to bake and doesn’t take long to cool, meaning it’s also a good dessert to whip up if you have guests at short notice. Only 5 minutes to make the meringue, 20 minutes in the oven, 15 to cool and 5 minutes to fill. Easy peasy.

Can I Use Different Fruit?

Of course! Any berries would work a treat in this roulade. I’ve a strawberry and passion fruit variety coming soon, which you might like to try. Keep an eye out for that one.

I’m Dairy Free, What Can I Use?

The meringue itself is naturally dairy free, you’ll just need to vary the filling. Try using a df cream and df cream cheese instead of the mascarpone.

Can I Make This Ahead of Time?

Yes you can make the meringue element a couple of hours before serving, leaving it rolled in the baking paper until ready to serve. Store in an airtight container until ready to use. Then unroll and fill it.

I Have Leftovers – Where Should I Keep Them?

Pop them in the fridge and enjoy the next day. Any longer and the fruit and cream will make the meringue edges go soggy, as the water will start to come out of the filling.

Raspberry Meringue Roulade Recipe (GF)

This recipe makes a roulade large enough to serve 6 people comfortably. You could probably stretch it to feed 8 if you serve with fruit on the sizde and cut thinner slices.

You’ll find the detailed method below with lots of pictures for guidance. However, feel free to email me any questions or comments you might have. You can contact me at laura@mygfguide.com or message me on Instagram/Facebook @myglutenfreeguide.

If you enjoy this raspberry meringue roulade, I would be really grateful if you could leave a star rating on the recipe card below. Thank you!

Laura xxx

Serves 6

Raspberry Meringue Roulade (GF)

Prep Time: 5 minutes

Cook Time: 20 minutes

Additional Time: 20 minutes

Total Time: 45 minutes

A delicious crowd-pleasing dessert to enjoy at any time of the year. Marshmallowy soft meringue with crispy edges, rolled with a swirl of vanilla bean mascarpone cream and fresh raspberries. Naturally gluten free.

Ingredients

For the meringue:

4 large eggs, whites only
200g caster sugar
1 tsp vanilla
1 tsp cornflour
1 tsp white wine vinegar

For the mascarpone cream:

250g mascarpone
125ml double cream
80g icing sugar
1 tsp vanilla bean paste (or vanilla essence)
150g raspberries

Instructions

Preheat the oven to 180C (fan). Prepare a swiss roll tin (approx 24cm x 33cm) by lightly greasing it with oil and then lining it with non stick baking paper.

Whisk the eggs whites with an electric whisk for approx 2 minutes until you have soft peaks (the egg white will be foamy and when you lift your whisk out some foam will hold its shape in a peak on top of the surface).

Sift the caster sugar into the egg whites and then whisk again for a couple of minutes until the mixture is thick and glossy.

Sift the cornflour into the bowl and add the vanilla and vinegar. Whisk again very briefly (15 seconds) to combine them.

Use a spatula to scoop the meringue mixture out of the bowl and onto the prepared tray. Spread evenly with a small palette knife. Bake for 20 mins, on the middle shelf of the oven, at 180C (fan).

After baking, the meringue will be puffed up and have a hard shell on the top. Set aside to cool for a minute while you take a wire rack and place a fresh sheet of baking paper on top of the rack. Carefully turn the meringue out onto the rack and baking paper. Then carefully peel off the first piece of baking paper. Leave to cool for 5 minutes.

Now roll the meringue and the fresh sheet of baking paper from the short end, without pressing too hard (we don't want to compact it, we are merely giving it the right shape) until you have a roulade shape. Leave to cool for a further 10 minutes while you prepare the cream.

Add the mascarpone and sifted icing sugar to a clean bowl and whisk until smooth. Pour in the cream and vanilla and whisk again for a minute or so until thick and spreadable (do not overwhip or the cream can start to separate).

Fold the raspberries into the cream and then unroll the meringue before spreading the mascaprone cream over the meringue in an even layer.

Re-roll the roulade and placing on a serving dish. Dust with icing sugar and decorate with extra fruit if you wish, then serve immediately :).