- For the meringue:
4 large egg whites
- 250g caster sugar
- 1 tsp vanilla essence
- 1 tsp white wine vinegar
- 1 tsp cornflourFor the cream:
- 100g mascarpone
- 1 tbsp icing sugar, plus extra for dusting
- 1 tbsp Rosewater
- 400 ml whipping cream
For the filling:
150g fresh raspberries
30g pistachios roughly chopped
A small bloom of fragrant rose petals (not essential but a lovely touch)
This meringue roulade is a delicate, delicious dessert made for celebrations – the perfect end to a hefty Christmas meal. Don’t be scared of the rose water; it brings a beautiful flavour and aroma to your roulade. There’s lots of room for improvisation if you’re not a fan of these flavours. Peaches and blackberries make a great combo, or cherries, apricots and flaked almonds. Remember, it’s just a pav but rolled up!
If you’d like to see a quick how-to for this recipe head here.
Meringue Roulade with Pistachios, Raspberries and Rose
Preheat the oven to 160ºC (140ºC fan forced)
Line the base and sides of a 33cm x 24cm Swiss roll tin with greaseproof paper. Allow the paper to come about 1cm above the sides of the tin.
In a large, clean bowl, whisk the egg whites with an electric mixer until they begin to firm up. Add the caster sugar to the whisking whites in spoonfuls or tip into the bowl in a slow stream. Continue whisking until you achieve a firm, glossy meringue. Using a large metal spoon, gently fold in the vanilla essence, vinegar and cornflour. Spread the mixture inside the lined tin and level with a palette knife.
Bake in the oven for 30 minutes, until a crust forms and the meringue, is cooked through (it will still feel soft to the touch). Remove from the oven and allow to cool in the tin.
Tip the cooled meringue onto a fresh piece of greaseproof paper. Carefully peel off the lining paper. While the meringue is still a bit warm, roll it along its long edge to form a log shape, then leave it to cool completely. This technique ‘trains’ the meringue so that later, after you’ve filled it it will roll into shape easily.
Meanwhile, place the mascarpone in a large mixing bowl, along with the icing sugar and rose water. Whisk to combine and become smooth, then add the whipping cream. Whisk by hand for about 4 minutes, until the cream just holds its shape. (You can do this in an electric mixer but keep a close eye on it as it’s easy to over-mix.)
Unroll your ‘trained’ meringue and spread most of the mascarpone cream over the original underside, reserving a quarter. Leave a small border around the edge of the meringue. Scatter 3/4 of the rose petals, raspberries and pistachios on top of the cream.
Use the paper to assist you in re-rolling up the meringue along its long edge, until you get a perfect log shape. Carefully transfer the log on to a serving dish. Use the remaining cream to create a rough wavy strip along the top of the log. Chill for at least 30 minutes.
When ready to serve, scatter the remaining rose petals, along with the pistachios, over the top, and dot with the remaining raspberries. Dust with icing sugar and serve!
Hints and Tips
This recipe is by Yotam Ottolenghi