Chocolate & Raspberry Meringue Roulade Recipe Tutorial

Chocolate & Raspberry Meringue Roulade Recipe Tutorial

Surprisingly easy & delicious, this meringue roulade is the perfect party dessert.

It's wickedly indulgent and will impress your guests. The best part is, it's actually pretty quick to make - it'll take around 15 minutes to make the meringue (plus baking time) Then it'll take you less than 10 minutes to fill and roll your roulade.

I hope you give this recipe a try. I'm sure you won't be disappointed!!

▼YOU WILL NEED▼:

• 300ml // 10.5floz // 1+1/4 cup double cream - also known as heavy/whipping cream
• 90g // 3.1oz // 1/2 cup chocolate -- 2/3 chopped small -- 1/3 grated (approx)
• Vanilla (optional) add after sugar
• 40g // 1.3oz // 1/4 cup toasted hazel nuts
• 65g // 2.2oz // 1/2 cup raspberries (weight for fresh ingredients)
• 225g // 7.9oz // 1cup caster sugar - also known as superfine sugar (use white granulated if you can't find superfine/caster)
• 5 medium (4 large) egg whites

▼TIPS▼

• I like to make this around 6-12 hours before I want to serve. I think it tastes better when it's had a few hours in the fridge.
• Consume within 48 hours and make sure that it's covered in the fridge - keep away from strong odours
• Don't over fill the roulade - the filling will go out the sides when you roll it.
• Try to have a mix of texture in the filling - a completely soft dessert with no texture isn't inviting
• Use a fruit sauce if you don't have fruit - try choosing a sharp sauce like cherry or passion fruit to cut through the sweetness of the meringue, cream & chocolate