Meringue Roulade with Raspberries

Flip the meringue:

Set a sheet of parchment over the cooled meringue. Place a cooling rack on top. In one swift motion, flip the meringue onto the cooling rack, holding the baking sheet with the meringue and the cooling rack on the sides.

Now, with the meringue upside down, gently slide the parchment with the meringue back into the baking sheet, being careful not to shatter the tender meringue crust. This will help when rolling the meringue roulade.

Cheesecake frosting:

Set the baking sheet with the meringue in front of yourself horizontally.

Spread the cream cheese frosting evenly all over the meringue.

Raspberry sauce:

Now, snip the end off the piping bag with the raspberry sauce, being careful that the tip doesn’t get onto the roll.

Make a zig-zag pattern with the sauce all over the cream cheese frosting, reserving 2-3 tablespoons of the sauce for the decoration.

Add raspberries:

Set aside 20 raspberries from the 8 oz fresh raspberries for decorating the top of the roll.

Spread the rest of the raspberries evenly over the cheesecake frosting, staying off the 2 inches at the far end of the meringue.

Roll the meringue roulade

Now, gently but firmly roll the meringue into a tight roll, starting from the end closest to yourself and rolling away from yourself. If the baking sheet with the meringue slides away from you as you try to roll you can set a wet kitchen towel underneath the baking sheet to prevent slipping.

Finish the roll seam side on the bottom.

Spread a small dab of cheesecake frosting in the center of the serving platter to help secure the roulade to the plate.

Now, carefully slide the meringue roulade off the parchment paper onto the dab or frosting. A flat sheet like this is perfect to help with this job, as it’s flat and slides like a spatula under the roll. Press gently to adhere.

Decorate the roll

Use reserved cheesecake frosting in the piping bag to pipe over the top of the meringue roulade.

First, make about 7 extra large dollops, spreading them symmetrically in a zig-zag pattern over the top.

Now, pipe about 12 dollops of medium size in between the extra large dollops. Finally, fill in between with small dollops.

Use the bottom side of a 1/4 teaspoon measuring spoon to create divots in the tops of some dollops. Fill the divots with the raspberry sauce.

Add the reserved raspberries and some boxwood greenery on the sides of the piped dollops.

Refrigerate until ready to serve.

The Meringue Roulade can be made up to 2 days in advance.

Serve cold.