Can I make the meringue roulade in advance?

Yes, you can prepare Cheesecake and Raspberry Meringue Roulade a few hours ahead. Chill it in the fridge and slice just before serving for best texture.

How do I prevent the meringue from cracking?

To avoid cracks in your Cheesecake and Raspberry Meringue Roulade , roll the meringue while it’s still warm and soft using a parchment-lined towel.

Can I use frozen raspberries for the compote?

Absolutely. Frozen raspberries work beautifully in this Cheesecake and Raspberry Meringue Roulade , just be sure to simmer them long enough to thicken the compote.

What type of cream cheese should I use?

Using full-fat cream cheese gives your Cheesecake and Raspberry Meringue Roulade more structure and flavor, most stable filling in your Cheesecake and Raspberry Meringue Roulade . Let it soften to room temperature before whipping.

Cheesecake and Raspberry Meringue Roulade Lightrecipeslolyta

Name: Irresistible Cheesecake and Raspberry Meringue Roulade Dessert Recipe
Prep time: 25 min
Cook time: 25 min
Total time: PT-487760H33M31S
Cuisine: European
Ingredients: 5 large egg whites, room temperature; 1 cup (200g) granulated sugar; 1 teaspoon white vinegar; 1 teaspoon cornstarch; ; 6 oz (170g) cream cheese, softened; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 1 cup heavy cream, whipped to stiff peaks; ; 1 1/2 cups fresh or frozen raspberries; 1/4 cup sugar; 1 teaspoon lemon juice

Description

Cheesecake and Raspberry Meringue Roulade is a delicate dessert made with pillowy meringue, whipped cream cheese, and sweet raspberry compote. It’s the perfect light, tangy, and elegant showstopper.

Ingredients

Scale

FOR THE MERINGUE:

5 large egg whites, room temperature

1 cup (200g) granulated sugar

1 teaspoon white vinegar

1 teaspoon cornstarch

FOR THE FILLING:

6 oz (170g) cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy cream, whipped to stiff peaks

FOR THE RASPBERRY COMPOTE:

1 1/2 cups fresh or frozen raspberries

1/4 cup sugar

1 teaspoon lemon juice

Instructions

1. Preheat oven to 325°F (163°C). Line a 10×15-inch jelly roll pan with parchment paper.

2. Whip egg whites until soft peaks form. Gradually add sugar and beat until glossy stiff peaks form.

3. Gently fold in vinegar and cornstarch. Spread meringue into the prepared pan and bake for 25 minutes.

4. Remove and let cool for 5 minutes, then invert onto a parchment-covered tea towel dusted with powdered sugar. Peel off baking paper and let cool completely.

5. Meanwhile, simmer raspberries, sugar, and lemon juice in a saucepan until thickened. Let cool.

6. Whisk cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped cream.

7. Spread cream cheese mixture over meringue. Swirl in cooled raspberry compote.

8. Roll up gently from short end, using the towel to assist. Refrigerate 1 hour before slicing.

Notes

Use fresh raspberries for brighter flavor and appearance.

Don’t overbake the meringue or it will crack when rolling.

This Cheesecake and Raspberry Meringue Roulade is best served the same day.

Prep Time: 25 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baked
Cuisine: European

Nutrition

Serving Size: 1 slice
Calories: 230
Sugar: 26g
Sodium: 70mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg

Keywords: cheesecake and raspberry meringue roulade, raspberry meringue, cheesecake roulade, summer dessert, elegant cake