Description
Cheesecake and Raspberry Meringue Roulade
Indulge in this light, marshmallowy meringue roulade, filled with luscious cheesecake cream, raspberry sauce, and roasted pecans. The perfect mix of crunchy, creamy, sweet, and tangy flavors, this roulade is sure to impress! Originally inspired by classic French desserts, this roulade stands out for its elegant presentation and versatility—swap raspberries with any berry or fruit you prefer for a whole new experience!
Meringue:
6 egg whites (room temperature)
1 2/3 cups granulated sugar
1 tbsp lemon juice
1/4 cup cornstarch
1 cup pecans
Raspberry Sauce:
6 oz raspberries
1/3 cup sugar
3 tbsp cornstarch
Cream Cheese Frosting:
1 cup heavy cream
8 oz cream cheese
1/3 cup sugar
1 tsp vanilla
Directions:
1. Roast pecans at 350°F for 15 mins.
2. Whip egg whites, sugar, lemon juice, and cornstarch for 20 mins. Pipe and bake at 285°F for 30 mins.
3. Prepare raspberry sauce by cooking berries, sugar, and cornstarch until thick.
4. Whip frosting ingredients. Assemble by spreading cream and sauce, then roll the meringue.
Prep Time: 30 mins
Kcal: 401
Step-by-Step Guide
1. Prepare the Meringue: Preheat oven to 350°F. Spread pecans on a baking sheet and roast for 15 minutes, then chop coarsely. Reduce oven to 285°F. Line a 15×10-inch jelly roll pan with parchment. In a very clean bowl, whip room-temperature egg whites until frothy. Gradually add sugar, then lemon juice, whipping continuously. Sift in cornstarch and whip for a full 20 minutes until stiff, glossy peaks form. Fold in chopped pecans. Spread evenly onto the prepared pan. Bake for 30 minutes until firm and lightly golden. Let cool completely.
2. Make the Raspberry Sauce: While the meringue bakes, combine raspberries, sugar, and cornstarch in a small saucepan. Cook over medium heat, stirring constantly, for 5-7 minutes until the berries break down and the mixture thickens to a jam-like consistency. Press through a fine sieve to remove seeds if desired. Let cool completely.
3. Make the Cream Cheese Frosting: In a large bowl, whip the heavy cream to stiff peaks. In a separate bowl, beat the cream cheese, sugar, and vanilla until smooth and creamy. Gently fold the whipped cream into the cream cheese mixture until fully combined.
4. Assemble the Roulade: Place a large sheet of parchment paper on a work surface. Carefully invert the cooled meringue onto it and peel off the baking parchment. Spread the cream cheese frosting evenly over the meringue, leaving a 1-inch border on one long side. Dollop the cooled raspberry sauce over the frosting. Using the parchment underneath to guide you, tightly roll the meringue from the long side without the border. Transfer to a serving platter, seam-side down.
Serving Suggestions
Serve this elegant roulade chilled. Dust the top lightly with powdered sugar or cocoa powder for a beautiful finish. Garnish with fresh raspberries, mint leaves, and a few extra toasted pecans. For a stunning dessert course, slice and plate with a drizzle of extra raspberry sauce and a scoop of vanilla bean ice cream on the side.
How-to Summary
Roast and chop pecans. Whip egg whites, sugar, lemon juice, and cornstarch into a stiff meringue, fold in nuts, then bake. Cook raspberries with sugar and cornstarch into a thick sauce. Whip cream cheese, cream, sugar, and vanilla for the frosting. Assemble by spreading frosting and sauce over the cooled meringue, then roll tightly from one long side. Chill before serving.
Frequently Asked Questions
Can I make components ahead of time? Yes. The baked meringue sheet can be stored, well-wrapped, at room temperature for one day. The raspberry sauce and cream cheese frosting can be made and stored separately in the refrigerator for up to two days.
Why did my meringue crack when rolling? Cracking is common but can be minimized. Ensure the meringue is completely cool before filling and rolling. Do not overbake it, as a slightly softer meringue is more pliable. Rolling it while it’s slightly warm from the oven (but not hot) can also help.
Can I use frozen raspberries? Absolutely. Frozen raspberries work perfectly for the sauce. There’s no need to thaw them; just cook them directly from frozen, adding a minute or two to the cooking time.
How do I store leftovers? Store the roulade covered in the refrigerator for up to 3 days. The meringue will soften but remain delicious.
Can I make this nut-free? Certainly. Simply omit the pecans from the meringue. You can add a teaspoon of vanilla extract to the meringue batter for extra flavor if desired.
Common Mistakes to Avoid
- Using Cold Egg Whites: Always use room-temperature egg whites for maximum volume when whipping.
- Greasy Bowl or Whisk: Any trace of fat will prevent egg whites from whipping properly. Ensure all equipment is impeccably clean.
- Under-whipping the Meringue: Whip for the full time until very stiff and glossy. This provides structure.
- Adding Hot Filling: Ensure both the raspberry sauce and frosting are completely cool, or they will melt the meringue and make a mess.
- Overbaking: Bake just until set and dry to the touch. Overbaking makes the meringue brittle and prone to severe cracking.
Conclusion
This Cheesecake and Raspberry Meringue Roulade is a show-stopping dessert that masterfully balances textures and flavors. While it requires careful attention to technique—particularly with the meringue—the impressive result is well worth the effort. By following the detailed steps and avoiding common pitfalls, you can create a light, elegant, and utterly delicious centerpiece for any special occasion. Don’t hesitate to experiment with different fruit sauces to make it your own.