Meringue and raspberries roll

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  • 8 egg whites
  • 1 tbsp natural lemon juice
  • 3 tbsp sieved cornstarch
  • 14 oz sugar
  • 1 liter (34 fl oz) Chantilly cream, chilled for at least 1 hour
  • 1 bag (10.5 oz) organic Hortifrut raspberries (defrost 1 hour before)
  • Sliced toasted almonds


Beat the egg whites with the lemon. Once the meringue is consistent, add the sugar. Then, once firm, add the cornstarch. The finished product must be shiny. Cover a silicone Ziploc with the toasted almonds and then add the meringue. Shape according to the baking pan. Put in oven to 350°F with the door half open until brown.

Once done, add the filling, consisting of 1/3 meringue, raspberries, and the Chantilly cream, previously beaten with sugar.

Start rolling with the silicone Ziploc.

Pour the rest of the cream and Hortifrut raspberries on the sides for decoration.