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Raspberry Meringue Roulade

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Raspberry Meringue Roulade

This delicious dessert is rather like a rolled-up pavlova, and will make a fabulous finale to any mealtime. It's simple to make and extremely versatile because it can be filled with any fruits of your choice - see the suggested variations

Serves:
 8

Ingredients

  • 5 large egg whites
  • 150g caster sugar
  • 2tsp cornflour, sieved
  • Icing sugar, to dust
  • 1 x 284ml pot Waitrose Double Cream
  • 250g raspberries

Method

  1. Preheat the oven to 150°C, gas mark 2. Line a 33x28cm Swiss roll tin with baking or silicone paper, leaving a 5cm overhang.
  2. Whisk the egg whites until stiff, then gradually whisk in the caster sugar, a little at a time, until the meringue mixture is stiff and glossy. Whisk in the cornflour.
  3. Turn the mixture into the prepared Swiss roll tin using a palette knife or spatula and spread it evenly to the edges. Cook for 1 hour, then cool in the tin.
  4. Turn the meringue out onto a sheet of greaseproof paper sprinkled with sieved icing sugar and peel off the baking paper.
  5. Lightly whip the cream to soft peaks and spread over the meringue, leaving a border of about 2.5cm on the long side farthest away from you.
  6. Scatter the raspberries evenly over the cream, then carefully roll up. Place the roulade on a serving plate, join-side down. Serve sliced, with extra fruit arranged around it or a raspberry sauce.

Variation

Lemon Filling
Whisk 125g Waitrose Luxury Lemon Curd with a 284ml pot Waitrose Double Cream and the finely grated rind of 1 lemon. Spread over the roulade and roll up.

Nectarine and Amaretto Filling
Whisk a 284ml pot of Waitrose Double Cream with 2tbsp Amaretto liqueur. Fold in the chopped flesh of 2 nectarines. Spread over the roulade, roll up and serve with raspberry sauce.

Pineapple and Kiwi Fruit Filling
Chop 2 thick slices from a sweet pineapple. Peel and chop the flesh of 2 kiwi fruit. Lightly whisk a 284ml pot Waitrose Double Cream with 2tsp kirsch (cherry liqueur), then fold in the chopped fruit. Spread over the roulade and roll up.

Comments and images

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glo123

glo123 10 February 2011 11:41

i have made pavlova many times and it always comes out quite firm and crispy that you could not roll it like a swiss roll but a roulade you can roll but the ingredients are the same. i would like to make a roulade but am confused as how to acomplish this. thanks for any help as i am thinking of doing this tommorow

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4 stars out of 5

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This recipe was first published on Waitrose.com in June 1999