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