Mouthwatering Raspberry Meringue Roll Recipe

This raspberry meringue roll is so delicious! It tastes like an ice cream cake. The meringue is so light and crispy while the cream is velvety smooth and tastes just like ice cream. The raspberries add a tartness that compliments the sweetness of the cake so well. And the roasted almonds add the best crunch:)

We’ve been enjoying this cake so much my mouth waters at just the thought of this cake. It’s impressive, yet so simple to make! And it’s a quick one too! Whip it up in the morning for evening company or even days ahead. This cake is a great option if you’re looking for make-ahead options. Some just like to put it in the refrigerator, but in my opinion freezing this cake is a MUST! It takes the cake to a whole other level of yum.

This recipe was shared with me by my sweet cousin-in-law, but we do not know the origin of this recipe. Ladies have been sharing it with one another and I’m so thankful for this raspberry meringue recipe!

Is this cake as healthy as some of our other recipes, like the chocolate chia seed pudding? Probably not. But, I can assure you that making any dessert from scratch will have much better ingredients than any store-bought dessert 😉

What You’ll Need:

• hand mixer
• mixing bowls
• baking sheet

Let’s get into the step-by-step instructions!

Raspberry Meringue Roll Instructions

Ingredients:

• 6 egg whites
• 320 grams sugar(1.5 cups if you don’t have a scale)
• 3 tsp corn starch
• 1 package cream cheese(8 oz) at room temperature
• 1 cup sugar
• 2 cups cold heavy whipping cream
• raspberries
• crushed roasted almonds or any roasted nuts of your choice

Instructions:

1. Preheat oven to 320 degrees F.
2. Separate the yolks from the whites from 6 eggs. Beat the egg whites, 320 g of sugar, and 3 tsp corn starch with a hand mixer until it is white and thick(approximately 5 minutes).
3. Lay out the meringue mixture onto a baking sheet lined with parchment paper. Top with crushed roasted almonds/nuts.
4. Place in preheated oven and bake for 35 minutes. Take out the meringue cake right away and let it cool down to room temperature.
5. Meanwhile, using a hand mixer blend the cream cheese and sugar until smooth. Then add the 2 cups of heavy whipping cream and blend on high until stiff peaks form.
6. Once the meringue is room temperature, flip it over(almond-side down) onto another parchment paper.
7. Spread the cream mixture evenly onto the meringue cake, saving some cream for the top of the roll. Layer the raspberries onto the cream.
8. Roll the cake up. Decorate the top with the leftover cream, raspberries, and crushed almonds.
9. Place the raspberry meringue roll into the freezer for at least a few hours prior to serving.
10. Before serving, sift some powdered sugar on top of the roll. Optional- I also like to add a few sprigs of mint.

We hope you enjoy this recipe as much as we do! If you make this, please tag us that way we can see your creations! ENJOY!