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Lemon Curd & Raspberry Jam Meringue Roulade Recipe

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4.4 from 14 reviews

This Meringue Roulade is a light and elegant dessert with a crisp outer shell and a soft, marshmallow-like interior. It features a billowy whipped meringue base baked until just set, then rolled with a lightly sweetened vanilla cream filling and your choice of flavorful jam or curd, such as lemon curd and raspberry jam. Perfect for special occasions, this show-stopping roulade impresses with its delightful texture and refined taste.

Ingredients

Meringue

  • 5 egg whites, at room temperature (150g) (use the yolks for lemon curd!)
  • 1 cup (200g) granulated sugar, plus 1 tablespoon (12g) for sprinkling
  • 1/2 teaspoon cream of tartar
  • 1 and 1/2 teaspoons cornstarch
  • 1 teaspoon vanilla bean paste or pure vanilla extract
  • pinch of salt
  • confectioners’ sugar, for dusting parchment

Cream Filling

  • 1 cup (240ml) heavy cream, cold
  • 1/3 cup (40g) confectioners’ sugar
  • 1 teaspoon vanilla bean paste or pure vanilla extract
  • 4 ounces (113g) full-fat block cream cheese, softened to room temperature
  • optional: lemon curd and/or jam

Garnishes (Optional)

  • 1/2 batch homemade whipped cream
  • Fresh fruit such as berries and lemon slices
  • Crushed pistachios

Instructions

  1. Preheat Oven: Set your oven to 300°F (149°C) to prepare for baking the meringue.
  2. Process Sugar: Place 1 cup (200g) of granulated sugar into a food processor and pulse about 10 seconds until superfine, which helps the meringue dissolve more easily and become glossy.
  3. Whip Egg Whites: In a clean, large bowl, beat the 5 egg whites with a pinch of salt and 1/2 teaspoon cream of tartar until soft peaks form. Gradually add the superfine sugar while continuing to whip, until stiff, glossy peaks are achieved and the sugar is fully dissolved.
  4. Add Dry Ingredients and Flavor: Gently sift in 1 and 1/2 teaspoons cornstarch, then fold it into the meringue mixture along with 1 teaspoon vanilla bean paste or extract, being careful not to deflate.
  5. Prepare Baking Sheet: Line a baking sheet with parchment paper and lightly dust it with confectioners’ sugar to prevent sticking and add a subtle sweetness.
  6. Spread Meringue: Spoon the meringue mixture onto the prepared baking sheet and spread it evenly to a roughly rectangular shape, about 9×13 inches, smoothing the surface.
  7. Sprinkle Sugar: Lightly sprinkle 1 tablespoon (12g) of granulated sugar over the top to help create a crisp crust during baking.
  8. Bake the Meringue: Bake in the preheated oven for about 25 minutes or until the meringue is set but still soft enough to roll without cracking.
  9. Prepare a Towel: While the meringue bakes, lay out a clean kitchen towel and dust it with confectioners’ sugar.
  10. Roll the Meringue: When the meringue is done, immediately invert it onto the sugared towel. Gently peel off the parchment paper, then carefully roll the meringue up with the towel inside, starting from a short end. Allow it to cool completely rolled up, which helps it hold its shape and prevents cracking.
  11. Make the Cream Filling: In a large bowl, whip 1 cup (240ml) cold heavy cream with 1/3 cup (40g) confectioners’ sugar and 1 teaspoon vanilla bean paste until soft peaks form. In a separate bowl, beat 4 ounces (113g) softened cream cheese until smooth. Fold the whipped cream gently into the cream cheese until fully combined.
  12. Unroll and Fill: Once the meringue is completely cool, carefully unroll it and spread the cream filling evenly over the surface. Add an even layer of lemon curd and/or jam, if using.
  13. Re-roll and Chill: Gently roll the meringue back up without the towel, transferring it to a serving platter. Chill in the refrigerator for at least 1 hour to allow the filling to set and the flavors to meld.
  14. Garnish and Serve: Before serving, dust with additional confectioners’ sugar and garnish with optional whipped cream, fresh berries, lemon slices, and crushed pistachios for a beautiful presentation.

Notes

  • Always use clean, dry bowls and beaters when whipping egg whites to achieve maximum volume.
  • Use room temperature egg whites for better whipping consistency.
  • Make this roulade on dry, low-humidity days, as moisture in the air can cause the meringue to become soft or sticky.
  • Be gentle when folding dry ingredients and cream to maintain airiness in the meringue and filling.
  • Chilling the roulade after assembly helps it hold its shape and makes slicing easier.
  • Leftover egg yolks are perfect for making homemade lemon curd or custards.

Find it online: https://recipesbyliza.com/lemon-curd-and-raspberry-jam-meringue-roulade-recipe/