This recipe for White Chocolate and Raspberry Roulade is one of those recipes that I have been meaning to make but just never got round to. I am completely bowled over by it. It is sensational. By their very good looks roulades are a bit of a centre piece dessert so perfect for a special occasion like Christmas or entertaining.
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So, how do you roll a Roulade?
In general there seems to be a mystique to roulades that I feel is quite unfounded. Much ado about nothing in fact, honestly please believe me roulade wannabees.
All that is required to make sure that it rolls like a big fat sweet cigar is to flip the baked meringue onto a piece of greaseproof/baking paper and make a heavy indentation all the way across the short side about two inches in from the edge once you have slathered it with your filling, and I mean slathered. What's the point otherwise......
Following that you simply use the paper to pull/roll the edge upwards as it folds/collapses along the indentation automatically. Keep pulling the paper tightly upwards and it just rolls up sweet as a nut.
Here's a video to show you exactly how to roll it up using the baking paper.
Wallop, rolled roulade.
There is a printable recipe card at the bottom of the post with full ingredients and instructions.
How to make Meringue for Roulade.
Equipment Required
- free standing mixer or large mixing bowl and electric whisk
- spatula
- scales
- lined baking tray about 33 x 23cm
Ingredients
- 5 medium egg whites
- 300 grams (11 oz) caster sugar
- 1 tsp corn flour
- 1 tsp white wine vinegar
- 150 grams (5.3 oz) white chocolate
- 400 mls double cream
- 200 grams (7 oz) fresh raspberries
Method
- Then you add your sugar to the bowl a dessert spoon at a time. Allowing the sugar to be efficiently incorporated into the whites.
- Keep whipping then for about another three minutes. The result is a very glossy mixture that is super stiff.
- Put in the corn flour and vinegar and whisk for another thirty seconds. Keep going until it quivers.
- Bake at 140 C for 25 minutes (about an hour for the meringues and an hour and fifteen for the Pavlova).
- When cool flip the meringue over onto another large piece of baking paper dusted with icing sugar.
- Carefully peel the original baking paper from the meringue and discard.
Cushty....
I do think some Raspberry Coulis poured over each slice would be a fabulous idea. The tartness of the raspberry would go very well with the richness of the white chocolate cream.
More easy desserts
- Christmas Pavlova
- Chocolate Pavlova
- Sticky Toffee Pudding
- No Bake Lime and Chocolate Cheesecake
- Nutella Cheesecake
- White Chocolate and Raspberry Cheesecake.
White Chocolate Roulade
Ingredients
Meringue
- 5 medium egg whites
- 300 grams caster sugar
- 1 tsp cornflour
- 1 tsp white wine vinegar
White Chocolate Cream
- 150 grams white chocolate cooking
- 400 mls double cream
- 200 grams raspberries
Instructions
- Preheat the oven to 160 C/ 320 F/ Gas Mark 3. Separate your egg whites into two separate bowls. Make sure there is no yolk in the whites bowl at all. Whisk the whites for a couple of minutes until frothy. Add the sugar then a spoon at a time. A free standing mixer makes this super easy. Carry on whisking until the mixture is glossy and super stiff. Add the corn flour and vinegar and whisk for another thirty seconds.
- Line a baking tray with baking paper. Empty out the meringue mixture and smooth out evenly. Make sure there are no air pockets.
- Bake for about 25 minutes or until the meringue is golden brown all over.
- Meanwhile melt the white chocolate. I melt it on the back of my Aga but you can melt it in the microwave in twenty seconds bursts giving it a stir after each burst or over a saucepan of simmering water.
- Whip the cream until it is softly whipped and still a bit slack. Add the melted chocolate and mix again. The cream mixture will now thicken up. Try to be mindful of not over whipping it at this point. Otherwise it will be difficult to spread.
- Remove the meringue from the oven and allow to cool in the tin for five minutes. Dust another piece of baking paper a bit larger than the meringue it self with icing sugar and flip a sgently as you can the meringue out onto it. You are then looking at the underside of the meringue with the paper still attached. Carefully peel off the paper.
- When fully cool spread the cream mixture onto the meringue covering it well and leaving a 1 cm border all round from the edge.
- Tumble on the raspberries evenly and then make an indentation about two inches all along one of the short sides. Make sure you do not go all the way through.
- Using the paper start to roll the roulade up from the short side. Pull tightly as you go and finish when the seam is more or less underneath the roulade.
- Transport to your serving dish and dust with more icing.
- Apply to Face
Notes
Nutrition
All nutritional information is approximate and intended only as a guide.
PIN FOR LATER
libarah says
Wow sooo delicious???
Wanna eat now?
applytofaceblog says
Thankyou! It is one of those "I have to have it now kind of desserts!"
libarah says
Youre welcome?
applytofaceblog says
And me!!Thanks.
Corina Blum says
I've never made a roulade but they always look so impressive! I love the raspberries in this one along with the white chocolate. It would be a perfect Christmas dessert. Thanks for sharing with #CookOnceEatTwice x
applytofaceblog says
Thanks Corina and thanks for hosting x
Janice @FarmersgirlCook says
oh wow, this looks absolutely gorgeous!
applytofaceblog says
Thank you it kinda was!
FrugalHausfrau says
White Chocolate and Raspberry! That's my jam! I love love love this! 🙂 (I already have a yule log I love but this might have to replace it!!)
Mollie
applytofaceblog says
Oh thanks Mollie! It was my first time with the combo and I too am smitten. Love that you love it!
FrugalHausfrau says
Whispers...some people think white chocolate isn't very sophisticated and may not even be chocolate. I say to them No! You can't have any!, lol!
applytofaceblog says
Laughing crazily..........we eatssss it!
Recipes Made Easy says
Raspberries and white chocolate is a great combination add in meringue now youre really talking Im completley sold. Thank you for linking to #CookBlogShare
applytofaceblog says
Thanks Jacqui. It was delicious and the first time I have ever tried it!
Mila says
Hello there!
The roulade looks sooooooo good! Raspberry is one of my favorite berries plus I adore desserts with meringue 😀 so, for me it is the perfect treat! yumyum
ParsiCuisine.com says
Super recipe - like the roulade!
applytofaceblog says
Thanks for your kind words!
Liz @ spades, spatulas, and spoons says
Oh my gosh!!! How fabulous is this! Thank you for bringing it to FF.
applytofaceblog says
Thank you! Thanks for hosting too.
applytofaceblog says
Thank you. It really is very simple. Do give it go!
Kat (The Baking Explorer) says
Yummy I love a roulade and filling it with raspberries and cream sounds amazing!
Jo Allison / Jo's Kitchen Larder says
Stunning roulade Jenny! I'm a huge fun of Pavlovas but have never tried roulade before, not sure why now. This one sounds really tempting and the filling of white chocolate cream with raspberries is such a delicious and classic combo and simply irresistible! thank you for sharing with #BakingCrumbs! 😉 xx
she says
can i use white vinegar instead?
applytofaceblog says
Yes you can. Hope it’s fabulous!
Tammy says
How could I adjust this to make a lemon merangue roulade please.
Jenny says
Hi, simply spread the meringue with lemon curd and then top with double cream before rolling up. I do keep meaning to add a recipe for it actually! Let me know if you need to know anything else x
Jenny says
Here is the exact recipe! Lemon Meringue RouladeEasy Lemon Meringue Roulade.
Lorraine says
How long does this last in the fridge please? I’ve made it a day ahead so does it need to be covered or in airtight container?
Jenny says
Hi, if your fridge is smelly (cheese or garlicky stuff in there) then do cover it but I use a high bowl that doesn't touch it as cling film just gets stuck. Enjoy!