Coconut And Raspberry Roulade Recipe

Name: Coconut And Raspberry Roulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 None egg whites; 1 cup sugar; 1 tsp vanilla extract; 1 tsp white vinegar; 1 tsp cornstarch; 1/2 cup flaked coconut; 2 cups fresh raspberries; None None FOR THE COCONUT MASCARPONE; 1 cup milk; 1/2 cup flaked coconut, toasted; 1/2 cup sugar; 1 tub (8 oz) mascarpone cheese

Servings: persons

4 None egg whites
1 cup sugar
1 tsp vanilla extract
1 tsp white vinegar
1 tsp cornstarch
1/2 cup flaked coconut
2 cups fresh raspberries
None None FOR THE COCONUT MASCARPONE
1 cup milk
1/2 cup flaked coconut, toasted
1/2 cup sugar
1 tub (8 oz) mascarpone cheese

1
Preheat the oven to 325u00b0F. Grease and line a 13 x 9 inch baking pan with parchment paper, extending the paper over long sides for handles.
2
Beat egg whites in a medium bowl with an electric mixer until soft peaks form. Gradually add sugar, beating until dissolved between additions and firm peaks form. Beat in vanilla, vinegar and cornstarch.
3
Spread meringue in prepared pan. Sprinkle with coconut.
4
Bake for 15-20 mins, until lightly browned and firm. Cool in pan for 5 mins. Carefully invert onto a sheet of parchment paper; remove the lining paper.
5
For the coconut mascarpone, place milk, coconut and sugar in a small saucepan in low heat. Simmer for 20 mins, or until liquid has reduced to 1/2 cup. Remove from heat. Strain mixture, reserving liquid only. Refrigerate until chilled. Fold in mascarpone.
6
Spread coconut mascarpone evenly over meringue, leaving a 2 inch border along the long edge furthest from you. Sprinkle with raspberries. Using baking paper, roll roulade away from you into a log shape. Transfer to serving platter. Refrigerate until ready to serve. Serve dusted with powdered sugar.

580

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 None egg whites, 1 cup sugar, 1 tsp vanilla extract, 1 tsp white vinegar, and more.

Yes, Coconut And Raspberry Roulade falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coconut And Raspberry Roulade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions