Light as air meringue and a raspberry lemon curd roll together in a light Raspberry Meringue Roll, perfect for celebrating. This recipe was inspired by Brazo de Mercedes, one of my mother's favorite Filipino desserts, usually filled with a creamy custard. I like the tart lemon curd and the balance it brings to this dessert.
6oz(about 1 1/2 cups) fresh raspberries, plus more for serving
1/2cupfresh lemon juice
3large egg yolks
4tablespoonsunsalted buttercut into small cubes
For the Meringue
5large egg whites
1/2teaspooncream of tartar
pink gel food coloringoptional
Raspberry Lemon Curd
In a small saucepan, combine the raspberries and lemon juice, cover, and place over medium heat. Cook until the raspberries pop and the liquid bubbles, about 4 minutes. Pass the raspberries through a strainer, pressing well with a spoon. Be sure to scrape pink puree on the underside of the strainer into the bowl to use. Pour the raspberry puree back into the saucepan and set aside to cool.
Whisk together the egg yolks and egg until combined. While whisking, pour in sugar and whisk until a light yellow color. Add the egg mixture to the raspberry puree in the sauce pan, and continue whisking until creamy and well incorporated, about one minute. Place over medium heat, whisking constantly, until the custard thickens and can coat the back of a wooden spoon, about 8-10 minutes. Remove the pan from the heat, and stir in the butter, one cube at a time. Strain into a bowl or jar, cover surface with plastic wrap and chill in the refrigerator for at least one hour. This can be done a day or two in advance. If you are in a time pinch, chill in an ice bath in the refrigerator for quicker cooling.
Preheat the oven to 325 degrees F. Prepare a 9x13 jelly roll pan by lining with parchment paper that has been buttered on both sides. When you line the jelly roll pan, be sure to let the parchment line the sides of the pan; it helps to cut slits in the corners so that it fits into the pan nicely. Set aside.
In the bowl of an electric mixer with the whisk attachment, beat the egg whites on high speed. Gradually add the cream of tartar and the sugar, slowly adding the sugar in increments. Whip until the egg whites are soft and have increased in volume. If you wish, add a drop or two of pink gel food coloring and whip until combined. Spread the meringue into the prepared jelly roll pan, smoothing it with a large spatula. Place into the oven and bake for 20 minutes, or until the meringue has set. If it looks like it is getting too fluffy in places, do not worry, it will deflate when you take it out.
Cool the meringue in the pan for about 5-10 minutes. Butter another piece of parchment paper and place buttered side down over the top of the meringue. Invert onto a work surface and carefully peel off the top parchment that was in the jelly roll pan. Spread a thin layer of chilled raspberry lemon curd over top, leaving an 1 to 1 1/2 inch border on the meringue on all sides. Using the parchment paper, carefully roll the meringue. If needed, spread a little more curd into the ends, roll it in the buttered parchment and chill in the refrigerator for at least an hour.
When ready to serve, release from parchment and sprinkle generously with powdered sugar. Slice and serve with fresh raspberries.
To Make Ahead: Follow instructions to prepare the Raspberry Curd and when it's time to place in the refrigerator (strained into a bowl with the surface covered with plastic wrap), chill for up to two days.