- 4 egg whites
- 3/4 cup superfine sugar
- 4 (1 ounce) squares white chocolate, chopped
- 4 ounces cream cheese, softened
- 3/4 cup sour cream
- 1 cup fresh raspberries
- Preheat oven to 350 degrees F (175 degrees C). Line a 10×12 inch baking pan with parchment paper.
- In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Spread batter into prepared pan.
- Bake in preheated oven for 10 minutes, or until lightly browned. Carefully turn onto a sheet of parchment paper that has been sprinkled with superfine sugar. Remove paper from bottom. Set aside.
- Melt white chocolate, and set aside to cool to room temperature. In a medium bowl, beat cream cheese and sour cream until smooth. Blend in melted white chocolate. Spread over meringue sheet, leaving 1/2 inch border. Sprinkle evenly with raspberries. Carefully roll up the meringue from a short end, using the paper as a guide. Wrap securely in the paper and plastic wrap, and chill until firm. Cut into slices to serve.