Light Meringue Log with Raspberry Cream Recipe

Ingredients:

• 6 large egg whites
• 1 1/2 cups white sugar
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/2 cups heavy cream
• 1/2 cup raspberry jam
• Fresh raspberries, for garnish

Instructions:

1. Preheat oven to 300°F. Line a baking sheet with parchment paper.
2. In a large bowl, beat egg whites until foamy. Add sugar gradually, beating constantly until stiff peaks form.
3. Add cream of tartar, salt, and vanilla extract. Mix well.
4. Spoon the mixture onto the prepared baking sheet, forming a log about 12 inches long and 5 inches wide.
5. Bake for 50-60 minutes, until the meringue is lightly browned and crisp on the outside. Allow to cool completely.
6. In a separate bowl, whip the heavy cream until stiff peaks form.
7. Add raspberry jam and mix until well combined.
8. Using a spatula, spread the raspberry cream over the meringue log, leaving a 1-inch border on all sides.
9. Starting from one of the long sides, gently roll the meringue into a log shape. Carefully transfer to a serving platter.
10. Top with fresh raspberries and chill in the refrigerator for at least 30 minutes before serving.

Verdict:

This light and airy meringue log with raspberry cream inside is the perfect dessert for any occasion. The crisp meringue contrasts well with the creamy raspberry filling, making it a delicious and indulgent dessert option.

Serving Suggestions:

Serve this dessert chilled with a hot cup of tea or coffee. The delicate, fruity flavors of the filling will perfectly complement the coffee or tea.