Raspberry and Meringue Swirls

These swirls take a little while to make but they are delicious.

I was inspired to make these sweet swirls by the decadence of the afternoon tea that we enjoyed last Sunday. The combination of raspberry, chewy meringue and melt-in-your-mouth biscuit is hard to beat. I can’t actually decide whether they fit the classification of a biscuit (cookie), or are more like a cake because their texture is quite unusual!

These would be ideal for a special occasion or just for a weekend treat for your family.

I found the recipe in the July/August 2012 issue of BBC Easy Cook magazine, which I picked up whilst I was in the UK. It’s quite funny though as I don’t think that this recipe really fits into the category of easy. Getting these babies to hold together is pretty challenging – at one point I nearly gave up as it looked like the whole thing was going to fall apart. However, as it all cools down the meringue helps to stick everything together. Trust me 🙂

Ingredients – makes about 12 slices:

  • 120g/4 oz unsalted butter, cold, diced into small pieces
  • 150g/5 oz plain flour
  • 20g/scant 1 oz ground almonds
  • 150g/5 oz white sugar, plus a little extra
  • pinch of salt
  • 2 eggs, separated (you will use 2 egg whites but only 1 yolk)
  • 100g/3.5 oz raspberries, fresh or frozen (thawed and drained if using frozen)


  • In a large bowl, rub the butter into the flour until the mixture resembles breadcrumbs.
  • Stir in the ground almonds, 50g/2 oz of the sugar, plus the salt, then add one egg yolk.
  • Use your clean hands to form the mixture into a disc of dough. Cover the dough in cling wrap and refrigerate for about an hour.
  • Once chilled, remove the dough from the fridge and unwrap. Put it between two large sheets of baking paper and then roll it out into a rectangle about 25cm/10 inches long and 23cm/9 inches high.
  • Heat your oven to 190C/170C fan forced/370F.
  • Transfer the dough (still on the baking paper) onto a baking tray and remove the top sheet of paper.
  • Bake for 5 minutes, then remove from the oven and leave to cool for about 10 minutes.
  • Meanwhile, make the meringue. Whisk the egg whites in a large clean bowl until soft peaks form. Then gradually whisk in the remaining sugar until the meringue is glossy.
  • Gently mash the raspberries over the top of the cooled dough (without pressing too hard), and then spread the meringue in a layer over the top of the raspberries.
  • Return the tray to the oven and bake for 15 minutes, until the meringue is just turning golden.
  • Remove from the oven and then turn the oven temperature down to 150C/130C fan forced/300F.
  • Once the dough has been out of the oven for a couple of minutes, use one of the long sides of the baking paper to roll it up (like a swiss roll). Pull the paper out as you roll, but leave it wrapped around the outside of the roll. Don’t worry – the biscuit will crack and break but the paper will keep it all held together.
  • Put the tray back in the oven (with the paper still around the roll) and bake for 20 minutes.
  • Remove the tray from the oven then turn the oven temperature down to 110C/90C fan forced/230F.
  • Sprinkle a little sugar over the top and then leave the roll on the tray to cool for about 10 minutes. (This helps the meringue to set a little.)
  • Line another baking tray with a fresh sheet of baking paper.
  • Use a large, sharp knife to cut the roll into about 12 slices and place each of these slices onto the newly prepared tray, cut side facing up (so the slices are flat on the tray). If necessary you can use your fingertips to gently persuade the slices into shape and press any broken bits of biscuit back into place.
  • Return the slices to the oven for 30 minutes, turning the tray halfway through the cooking time.
  • Remove from the oven and cool on the tray for 10 minutes, then place on a wire rack to cool completely.
  • Serve and enjoy!

This entry was posted in Baking, Snacks and tagged , , , , , , , . Bookmark the permalink.

4 Responses to Raspberry and Meringue Swirls

  1. Vinny Grette says:

    I’m going to try these with stevia, a natural safe sugar alternative… Thanks for posting!

  2. mydearbakes says:

    What a lovely recipe, thanks for sharing! =)

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