Mary Berry Raspberry Roulade Recipe

The Mary Berry Raspberry Roulade is a classic British dessert that looks elegant yet feels surprisingly simple to make. Inspired by the baking style of Mary Berry, this roulade combines a light, airy sponge with softly whipped cream and fresh raspberries. The flavour is delicate, not overly sweet, with the raspberries adding a fresh, slightly sharp contrast. It’s perfect for summer gatherings, afternoon tea, or when you want a dessert that feels special without being heavy. From start to finish, it comes together quickly and rewards careful handling more than complex techniques.

What Is Mary Berry Raspberry Roulade?

Mary Berry Raspberry Roulade is a rolled sponge cake made without flour, relying on whipped eggs for structure and lightness. Once baked, the sponge is rolled with whipped cream and raspberries, creating soft layers that slice beautifully. The result is airy, flexible, and melt-in-the-mouth rather than dense or cakey.

Other Popular Mary Berry Recipes

• Mary Berry Lemon Drizzle Muffins
• Mary Berry Raspberry Buns
• Mary Berry Raspberry Jam
• Mary Berry Raspberry Cheesecake

Why This Recipe Is Worth Trying

• Light texture – The sponge stays soft and flexible without cracking.
• Fresh flavour – Raspberries balance the sweetness perfectly.
• Elegant presentation – Looks impressive with minimal decoration.
• Quick bake time – The sponge cooks in minutes, not hours.
• Proven technique – A reliable method used in classic British baking.

Essential Ingredients to Make Mary Berry Raspberry Roulade

• Eggs – 4 large
• Caster sugar – 125 g
• Vanilla extract – 1 teaspoon
• Double cream – 300 ml
• Fresh raspberries – 200 g
• Icing sugar (for dusting) – 1 tablespoon

Handy Kitchen Tools for Best Results

• Swiss roll tin (approx. 23 × 33 cm) – Ensures even thickness.
• Baking parchment – Helps with easy release and rolling.
• Electric whisk – Essential for achieving enough volume.
• Clean tea towel – Supports rolling while warm.
• Palette knife – Spreads cream smoothly without tearing the sponge.

Step-by-Step Guide to Making Mary Berry Raspberry Roulade

• Prepare the tin – Line with baking parchment and preheat the oven to 180°C (160°C fan).
• Whisk eggs and sugar – Beat until thick, pale, and able to hold a ribbon on the surface.
• Add vanilla gently – Fold in carefully to keep the mixture airy.
• Bake the sponge – Pour into the tin, level lightly, and bake for 8–10 minutes until just set.
• Turn out while warm – Invert onto a sugar-dusted parchment sheet and peel off the lining.
• Roll carefully – Roll the sponge with parchment inside and leave to cool fully.
• Fill and finish – Unroll, spread whipped cream, scatter raspberries, then re-roll gently.

What I Got Wrong (And How I Fixed It)

• Overbaking the sponge – Made it dry, fixed by checking at 8 minutes.
• Rolling too late – Caused cracks, solved by rolling while warm.
• Too much filling – Led to squeezing out, corrected by spreading thinly.

Healthier Version of Mary Berry Raspberry Roulade

• Reduced sugar sponge – Use 100 g caster sugar instead of 125 g.
• Lighter filling – Replace half the cream with thick Greek yogurt.
• Extra fruit focus – Increase raspberries to 250 g and reduce cream slightly.

Ingredient Substitutions for Mary Berry Raspberry Roulade

• Berry swap – Use strawberries or mixed berries at 200 g.
• Cream alternative – Mascarpone mixed with a little milk for spreading consistency.
• Flavour change – Add lemon zest to the cream for a fresh note.

Pairing Ideas: What to Serve With Mary Berry Raspberry Roulade

• Tea pairing – Earl Grey complements the light sponge well.
• Fresh addition – Extra berries on the side keep the plate bright.
• Simple drizzle – A light raspberry coulis adds colour without heaviness.
• Cool contrast – A spoon of crème fraîche balances the sweetness.

Expert Tips to Make Perfect Mary Berry Raspberry Roulade

• Whisk thoroughly – Proper volume is key to a flexible sponge.
• Avoid heavy spreading – Let the batter settle naturally in the tin.
• Use fine sugar dusting – Prevents sticking without adding grit.
• Roll with confidence – Gentle but decisive movement avoids cracks.
• Cool completely before filling – Stops the cream from melting.
• Slice with a sharp knife – Clean cuts show the spiral clearly.

Creative Ways to Customize Mary Berry Raspberry Roulade

• Chocolate finish – Dust lightly with cocoa powder.
• Nutty twist – Sprinkle ground almonds over the cream.
• Jam layer – Spread 2 tablespoons of raspberry jam before the cream.
• Citrus edge – Add orange zest for a warmer flavour note.

Storing Mary Berry Raspberry Roulade the Right Way

• Short-term storage – Keep chilled and covered for up to 24 hours.
• Avoid freezing – Cream filling loses texture once thawed.
• Slice before serving – Reduces handling and keeps the shape neat.

How to Reheat Mary Berry Raspberry Roulade (If Needed)

This roulade is best served chilled or at room temperature. Reheating is not recommended, as heat will soften the cream and spoil the texture.

Nutritional Breakdown (Per Serving)

• Calories: ~280 kcal
• Carbohydrates: ~24 g
• Fat: ~18 g
• Protein: ~6 g
• Sugar: ~22 g

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FAQs

Why did my raspberry roulade crack when rolling?

Cracking usually happens if the sponge is overbaked or left to cool flat. Rolling the sponge while it is still warm and flexible, using parchment paper, helps it set into shape without splitting.

How do I stop the raspberry roulade sponge from sticking to the paper?

Lightly dust the parchment with icing sugar before turning out the sponge. This creates a fine barrier and allows the sponge to peel away cleanly without tearing.

Can I make a raspberry roulade a day in advance?

Yes, the roulade can be made up to 24 hours ahead. Keep it chilled, loosely covered, and slice just before serving for the cleanest spiral.

How thick should the cream layer be in a raspberry roulade?

The cream should be spread in a thin, even layer. Too much filling can cause the roulade to lose its shape and push the cream out when rolled.

Wrapping It Up

Mary Berry Raspberry Roulade proves that simple techniques can deliver refined results. The light sponge, fresh cream, and bright raspberries work together like layers of a well-balanced conversation—nothing overpowers, and everything has its place. If you want a dessert that feels classic, fresh, and dependable, this roulade fits the bill beautifully.