About the Recipe
The holidays always get me reaching for warm spices. A pinch of cinnamon, a little nutmeg help to transport me straight to where everything feels cozy and festive. When I started playing around with Selefina Spices for this collab, I couldn’t resist the idea of swirling those flavors into something light and snowy. That’s how this spiced meringue loaf with raspberry coulis came about; simple ingredients, a little bit of kitchen magic, and a dessert that looks way fancier than the effort it takes.
If you’ve been following along, you already know I have a thing for meringues, like my Whipped Chestnut Pavlovas, my Mini Maple Plum Pavlovas, or my blog post about my all time favorite simple dessert; the messy-but-fun Eton Mess.
This loaf feels like their holiday cousin: crisp spiced meringue, creamy filling, and a tart raspberry swirl that makes each slice look like Christmas.
So, if you are in the mood for something light and festive, turn on some holiday music, pour yourself something warm, and let’s bake this together.
Showstopper appeal: Looks like a bakery masterpiece but made with simple ingredients.
Holiday flavors: Cinnamon, nutmeg, and mace bring warming eggnog vibes.
Light yet indulgent: Crisp meringue with creamy filling and tart berry coulis.
Make-ahead friendly: Bake meringues and make coulis in advance, then assemble just before serving.
Festive table-ready: Dusting of icing sugar “snow” and ruby-red coulis make it Christmas on a platter.
What You'll Love
Can I use another fruit instead of raspberry?Yes! Cranberry sauce, cherry compote, or even pomegranate arils all work beautifully with the spiced cream.
Will the meringue stay crisp? Unfilled meringues can be stored airtight for 1–2 days. Once assembled with cream and coulis, the layers will soften — serve within 2–3 hours for best texture.
Do I have to use cream cheese in the filling? No, you can use just whipped cream for a lighter texture, or mascarpone for a richer flavor.
Is this gluten-free? Yes! The loaf is naturally gluten-free since it’s meringue-based. Just make sure any garnishes you use (like cookies or candies) are safe for your guests.
How do I slice it neatly? Use a serrated knife and gentle sawing motion. Wipe the blade between cuts for clean layers.
Frequently asked Questions
Ingredints Explained
Egg whites – The foundation of your meringue. Fresh, room-temperature egg whites whip best to stable peaks. Make sure your bowl and whisk are completely clean and grease-free.
Sugar – Superfine (caster) sugar dissolves more easily and helps create a glossy, crisp exterior. Add it gradually for a smooth, stable structure.
Cornstarch – A small addition ensures the inside stays soft and marshmallowy rather than dry or chalky.
Vinegar or lemon juice – Acid stabilizes the meringue, keeping it lofty and preventing weeping.
Warm spices – Cinnamon, nutmeg, and cloves add cozy depth. You can tailor the mix to your taste — or use a blend like Selefina’s Pain d’Épice for a perfectly balanced aroma.
Raspberry coulis – Fresh or frozen raspberries cooked down with sugar and a hint of lemon. The tartness cuts through the sweetness of the meringue beautifully.
Whipped cream or yogurt (optional) – Adds creaminess and contrast when serving.
Ingredients
Meringue layers
5 large egg whites, room temperature
280 g (1 ¼ cups) caster sugar
2 tsp cornstarch
1 tsp white vinegar or lemon juice
½ tsp ground cinnamon (Selefina Spices)
½ tsp ground nutmeg (Selefina Spices)
¼ tsp ground mace (optional) (Selefina Spices)
Cream filling
300 ml (1 ¼ cups) heavy cream
125 g (4 oz) cream cheese, softened
2–3 tbsp icing sugar
½ tsp vanilla extract
Pinch of cinnamon or nutmeg
Raspberry coulis
200 g (2 cups) frozen raspberries
3–4 tbsp sugar (to taste)
1–2 tsp lemon or orange juice
Optional: pinch of cinnamon or orange peel
To finish
Icing sugar for dusting
Freshly grated nutmeg or cinnamon
Garnishes: sugared cranberries, rosemary sprigs, pomegranate seeds
Preparation
1. Raspberry Coulis
Simmer raspberries, sugar, and juice for 5–7 minutes until softened.
Strain for a smooth coulis (or leave rustic with seeds). I personally like to leave it a little thicker for the consistency. Cool completely.
2. Spiced Meringue
Preheat oven to 140°C (275°F). Line a baking tray with parchment.
Beat egg whites to soft peaks. Gradually add sugar until glossy and stiff. Beat in cornstarch + vinegar.
Remove ~½ cup meringue, mix in cinnamon, nutmeg, and mace (if using).
Spread the plain meringue onto one tray in 3 equally shaped rectangles (loaf shape). Dollop the spiced meringue mixture on top of each rectangle and swirl gently with a knife.
**Be careful not to overmix, you want to see some swirls!
Bake 60 minutes until crisp outside, soft inside.
Turn off oven. Leave tray inside with the door slightly ajar for at least 1 hour, or until completely cool. (This prevents cracks and ensures a crisp shell.)
3. Cream Filling
Beat cream cheese until smooth.
Whip cream with icing sugar, vanilla, and spice to soft peaks.
Fold together for a thick, spreadable filling.
4. Assemble
Place one meringue slab on a board. Spread with half of the cream mixture, drizzle with coulis.
Place the second meringue slab ontop. Top with the rest of the cream and coulis.
Top with the final meringue slab.
Dust with icing sugar, sprinkle nutmeg, and add festive garnishes.
Make-Ahead & Storage Tips
Meringues: Can be baked 1–2 days ahead. Once cooled, store unfilled in an airtight container at room temp.
Coulis: Can be made 3 days ahead and refrigerated.
Filling: Best made just before assembling, though you can whip cream and keep chilled a few hours ahead.
Assembled Loaf: Put together max 2–3 hours before serving to keep meringue crisp. Refrigerate until serving.
Recipe Card
Chef's Notes
Perfect peaks: Whip until glossy stiff peaks form — not dry. Stop as soon as the meringue holds its shape when you lift the whisk.
Low and slow: Bake the loaf at a low temperature (around 250°F / 120°C) so it dries gradually and doesn’t crack.
Holiday flair: Dust with cinnamon sugar before baking or decorate with sugared cranberries, rosemary sprigs, or edible gold flakes for a festive presentation.
Raspberry coulis magic: Strain the coulis after simmering to remove seeds and achieve that silky, jewel-like texture.
Make-ahead tip: You can bake the meringue loaf the night before; just let it cool in the oven with the door slightly ajar to prevent collapse.
Storage Tips
Unassembled: Store the baked meringue loaf in an airtight container at room temperature for up to 2 days. Avoid humidity — it’s the enemy of crispness.
With coulis: Store the raspberry coulis separately in the fridge for up to 5 days, or freeze for up to 2 months.
To serve: Assemble just before serving so the meringue stays crisp outside and soft inside.
Revive it: If the meringue loses its crunch, place it in a 225°F (110°C) oven for 10 minutes to refresh.