Cakes & Desserts

raspberry meringue roulade .

It looks like this, it tastes like this, it has everything you could want from a dessert, and it was designed by Ottolenghi. Ladies and gentlemen, I give you a raspberry meringue roll!!!!

  • Servings: 8-10 Time: 2 hours plus chilling
  • Tags: desserts, christmas, easter, spring, summer, valentine’s day, tasty


For the meringue:
4 egg whites (120g)
250g (1 cup plus 1 tbsp.) caster sugar
1 tsp vanilla extract
1 tsp white wine vinegar
1 tsp cornflour

For the filling:
100g (½ cup) mascarpone
1 tbsp. icing sugar, plus extra for dusting
1½ tsp rose water
400ml (1 plus 2/3 cup) whipping cream
150g (1 cup) fresh raspberries
2 tbsp. crystallised rose petals
1 tbsp. slivered pistachios (or regular raw, shelled ones, chopped)


You will need a 33cm x 24cm Swiss roll mould and an electric hand mixer.

Preheat the oven to 160°C/140°C (fan/273F/gas 3). Line the bottom and sides of a 33 cm x 24 cm baking tray with baking paper. Allow the paper to overhang the sides of the baking pan by about 1 cm. 2.

Beat the egg whites in the bowl of a mixer fitted with a balloon whisk or in a large clean bowl with a hand whisk until soft peaks form. Begin adding the sugar one tablespoon at a time, whisking constantly.

When there is little sugar left, add the cornflour, reduce the speed of the hand mixer and add to the meringue. Add the vanilla and vinegar on low speed, then increase the speed and continue beating for a few more minutes, until the meringue is firm and glossy and the sugar has almost completely dissolved.

Pour the meringue into the prepared tin and spread it evenly with a spatula or spatula; it needs to be smooth because it will bake as is, not spread.

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