Raspberry Meringue Roulade

Raspberry Meringue Roulade

This award-winning  recipe for Raspberry Meringue Roulade comes from Emma Dillon in the Flogas Ireland office. It was an entry into the Great Flogas Ireland Bake Off 2014, a fundraiser in aid of the Irish Cancer Society. It would make a lovely, lighter option for dessert over the Christmas holidays. Emma was one of the overall finalists with this recipe and it’s easy to see why.


  • 5 egg whites
  • 275g / 10oz castor sugar
  • 1 teaspoon vanilla
  • 1 teaspoon vinegar
  • 500ml cream
  • 250g raspberries
  • 2 tablespoon icing sugar
  • Dark chocolate to decorate


Preheat the oven to 180oC (350oF/Gas 4). Line a 33cm X 23cm (13in x 10in) Swiss roll tin with greased baking paper. Whisk the egg whites in a clean, large bowl with an electric mixer on full speed until very stiff.Gradually add the sugar, one teaspoon at a time and, keeping the mixer on a high speed, whisk well between each addition. Whisk until very stiff and glossy and all the sugar has been added.Spread the meringue mixture into the lined tin with a palette knife and bake in oven for 15-20 mins until faintly brown and firm to touch. Remove the meringue from the oven and turn upside down onto a sheet of non-stick baking paper.Remove the paper from the base of the cooked meringue and allow to cool for 10 minutes.

To make the raspberry cream, place about half of the raspberries and icing sugar into a food processor and whiz until smooth. Push the mixture through a sieve into a bowl to remove the pips.Whip the cream and the fold raspberry purée through the whipped cream. Spread the cream over the meringue and sprinkle remaining raspberries over the cream mixture. Roll the meringue at tight as possible using the baking paper and place in fridge to chill. To decorate, melt the dark chocolate and drizzle on top of meringue.

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