There’s something rather special about a homemade roulade gracing the Christmas table – it’s the kind of dessert that announces itself with quiet confidence. This raspberry roulade, swirled with our Cornish cream and topped with jewel-like berries, brings together the best of what makes festive entertaining memorable.
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Whether you’re serving it for Christmas lunch, Boxing Day entertaining, or simply want to bring a touch of festive occasion to your table any time of year, this roulade delivers the kind of deliciousness that lingers long after the last slice has been enjoyed.
A Simple Raspberry Roulade Recipe
– Prep time: 30 minutes
–Cook time: 25 minutes
–Serves: 8-10
–Difficulty level: Moderate
–Make-ahead friendly: Yes
Why This Raspberry Roulade Works
The beauty of this recipe lies in its simplicity and contrast. A crisp, delicate meringue shell gives way to a creamy, berry-filled centre – textures that work in perfect harmony. The acidity of fresh raspberries cuts through the richness of the cream, while the structural integrity of the meringue base means you get a confident slice rather than a soggy collapse. It’s foolproof elegance all wrapped up in pure deliciousness.
Why Cornish Cream Makes All the Difference
Trewithen Dairy’s Cornish double cream brings richness and depth, transforming the filling into something truly memorable. Whipped into soft peaks, it creates a filling that’s luxurious without being heavy – exactly what a Christmas dessert should be.
Raspberry Roulade Ingredients
For the meringue base:
- 4 large egg whites
- 250g caster sugar, plus extra for sprinkling
- 1 tsp cornflour
- 1 tsp white wine vinegar
For the filling:
- 300ml Trewithen double cream
- 4 tbsp raspberry jam or lemon curd
- 350g fresh raspberries (or frozen)
- Squeeze of lemon juice (optional)
How to Make a Perfect Raspberry Roulade
Step 1 – Prepare Your Tin and Oven Line a 13 x 9inch baking tin with baking paper and preheat your oven to 190°C.
Step 2 – Whisk the Meringue Whip egg whites in a large bowl until they form stiff peaks, then gradually add caster sugar until the mixture is glossy and holds its shape. The bowl should be able to be tipped upside down without the egg whites moving! Mix the cornflour and vinegar together in a separate cup, then fold into the meringue.
Step 3 – Bake the Base Spread the meringue evenly into your lined tin and bake for 8 mins until well risen and golden, then reduce the heat to 160°C and cook for 10 minutes until just firm and beginning to crack. Important note: If serving vulnerable groups (elderly people, babies, toddlers, pregnant women), cook until the whites and yolks are solid.)
Step 4 – Cool and Prepare for Filling Allow the meringue to cool completely on the tin for 10 mins, then carefully turn it out onto a sheet of baking paper ready for filling.
Step 5 – Whip the Cream Whip Trewithen Dairy double cream to soft peaks – don’t overwork it, as it should hold its shape without becoming grainy.
Step 6 – Layer the Filling If you’re using jam or lemon curd, swirl a generous spoonful through your whipped cream before layering with raspberries. The citrus brightness cuts through the richness of the meringue and cream, creating a more zesty, awakening dessert that’s equally at home on a spring table as it is at Christmas. Then spread the whipped cream across the meringue base, reserving some for the top, then scatter fresh raspberries evenly over the cream.
Step 7 – Rolling Without Cracking Using the baking paper to guide you, carefully roll the roulade away from you in one confident movement, letting the paper do the work.
Step 8 – Chill and Set Refrigerate for at least 30 minutes before serving, allowing the filling to set and the flavours to meld. Top with Trewithen Cornish clotted cream for extra Christmassy indulgence!
(inspired by a Tesco Real Food Online recipe)
Pro Tips for a Show-Stopping Raspberry Roulade
How to Prevent Your Roulade from Cracking
The secret is patience and temperature. A roulade cracks when you rush it or when it’s too cold and brittle. Ensure it’s cooled to room temperature before rolling, and let the baking paper do the heavy lifting rather than using your hands to force the roll.
Getting the Meringue Texture Right (Not Dry, Not Weepy)
The sweet spot is a meringue that’s crisp on the outside but still has a slight marshmallow-like yielding in the centre. If it’s baked too long, it becomes hard and prone to cracking; too short, and it won’t have enough structure. The pale golden colour is your guide – you’re aiming for set, not deeply golden.
Why You Shouldn’t Skip the Cornflour and Vinegar
These aren’t there for flavour – they’re structural allies. Cornflour stabilises the meringue and prevents it from weeping moisture, whilst a touch of vinegar adds acidity that helps set the proteins and gives you a more flexible, less brittle meringue that rolls without shattering.
The Best Way to Roll It (Hint: Use Baking Paper)
Place a fresh sheet of baking paper alongside your cooled meringue, flip it onto the paper, then peel away the original paper. This protective layer lets you roll with confidence – it guides the roulade and prevents your hands from warming and cracking the meringue.
Troubleshooting: Why Your Roulade Might Not Be Perfect
My Meringue Split – What Went Wrong?
A split meringue is usually a sign of temperature shock; either the oven temperature was too high, causing the outside to cook and contract whilst the inside stayed soft, or you’ve moved it too soon after baking. Always allow your meringue to cool completely in the tin, and check your oven is running at the correct temperature with an oven thermometer if you’re prone to this issue.
It’s Too Dry and Crumbly
Overbaking is the culprit here. If your meringue resembles compressed chalk rather than having that signature marshmallow centre, it’s spent too long in the oven. Next time, start checking from the 10-minute mark- the top should feel crisp and papery, but gently press the centre and you should feel a very slight give.
The Filling Is Making It Soggy
Fresh raspberries release their juices over time, which is beautiful for flavour but challenging for structure. Pat your raspberries dry before layering, and avoid assembling more than a few hours before serving. If moisture is pooling, you can layer the raspberries between two thin layers of cream to create a protective barrier.
It Cracked When I Rolled It
This happens when the meringue is too cold and brittle – think of it like trying to roll cold glass. Let your cooled roulade sit at room temperature for 15 minutes before rolling, and use the baking paper technique to reduce direct pressure on the meringue itself.
The Filling Is Sliding Out
Your cream either isn’t whipped firmly enough or hasn’t set long enough before serving. Ensure you’re whipping to soft peaks (not loose), and always refrigerate for at least 30 minutes before slicing. When you cut, use a warm, damp knife and wipe it between each slice for cleaner cuts that hold their shape.
Make It Your Own – Easy Roulade Variations
Raspberry and White Chocolate Roulade
Melt 100g of good-quality white chocolate and fold it gently into your whipped Cornish cream for a luxurious, silky filling that complements the tartness of raspberries beautifully. The white chocolate adds a subtle sweetness without overpowering the fresh fruit – dust the finished roulade with white chocolate shavings for an elegant finishing touch.
Mixed Berry Roulade (Add Strawberries, Blueberries)
There’s no rule that says raspberries go solo. Layer a combination of raspberries, halved strawberries, and blueberries for visual drama and complexity of flavour. The tartness of raspberries pairs beautifully with the sweetness of strawberries and the earthiness of blueberries – just ensure everything is patted dry before layering to prevent excess moisture.
Gluten-Free Roulade Recipe
The beauty of a meringue roulade is that it’s naturally gluten-free; it’s simply egg whites, sugar, cornflour, and vinegar. Your filling and garnishes are equally simple, making this an effortless dish to adapt for gluten-free guests. There’s no compromise on flavour or texture, only the confidence of knowing everyone at your table can enjoy it.
Chocolate Roulade Recipe
For those who lean towards chocolate, replace the raspberries with a dark chocolate ganache filling. Melt 200g of good-quality dark chocolate with 100ml of warm cream, allow it to cool slightly, then fold through your whipped Cornish cream for a silky, indulgent filling. Layer with fresh raspberries or keep it purely chocolate – either way, you’ll have a roulade that’s deeply satisfying and utterly luxurious. Dust the finished roulade with cocoa powder or dark chocolate shavings for an elegant flourish.
Can You Make a Raspberry Roulade Ahead of Time?
How Far in Advance Can You Prepare a Roulade?
You can bake the meringue base up to two days ahead and store it in an airtight container – this is actually ideal, as it gives you one less thing to worry about on the day. However, assemble the roulade with filling and fruit no more than 3-4 hours before serving, as the raspberries will gradually release their juices and soften the meringue over time.
Best Way to Store Raspberry Roulade
Keep your assembled roulade on a serving plate, loosely covered with cling film in the coldest part of your fridge. This protects it from absorbing other flavours whilst allowing just enough air circulation to prevent condensation from forming on the meringue surface.
Freezing Tips (Yes, You Can Freeze It)
You can freeze an assembled roulade for up to two weeks, though the texture will be slightly softer when thawed. Wrap it carefully in cling film and then foil, and defrost slowly in the fridge for at least 4 hours (never at room temperature), as this causes condensation that makes the meringue weep. The cream actually freezes beautifully and holds its structure remarkably well.
How Long It Keeps
An assembled roulade will keep beautifully for 3-4 hours in the fridge, though it’s at its absolute best within the first 2 hours, when the meringue is still crisp, and the filling is perfectly set. Once sliced, cover any leftovers and consume within 24 hours – though with a roulade this delicious, leftovers are rarely an issue.
Where to Find Trewithen Cream
Creating a show-stopping roulade deserves ingredients that are equally exceptional. Choose from our delicious Trewithen clotted cream or our deliciously creamy double cream. Trewithen Dairy products are stocked in Sainsbury’s, Morrison’s, Tesco, Ocado, Asda and Spar, making it simple to find the richness and quality your festive table deserves.