Meringue Roulade with Rose Petals and Raspberries Recipe | Christmas Desserts
This delicate and pretty recipe for Meringue Roulade with Rose Petals and Fresh Raspberries is from Yotam Ottolenghi's book Plenty More.
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Cooking tools:
- Oven
- Baking pan
- Hand mixer
- Mixing bowl
- Whisk
- Parchment paper
- Spoon
- Offset spatula
- Serving platter
- Measuring spoon
- Refrigerator
Ingredients
- 4 egg whites (120g)
- 250g caster sugar
- 1 tsp vanilla extract
- 1 tsp white wine vinegar
- 1 tsp cornflour
- 100g mascarpone
- 1 tbsp icing sugar, plus extra for dusting
- 1½ tbsp rose water
- 400ml whipping cream
- 150g fresh raspberries
- 2 tbsp dried rose petals
- 1 tsp slivered pistachios (or regular if unavailable), crushed
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