Meringue Roulade
This pistachio, raspberry and rose meringue roulade is a delicate, delicious dessert made for celebrations - the perfect end to a hefty Christmas meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ceresfairfood.org.au.
Cooking tools:
- Swiss roll tin
- Oven
- Hand mixer
- Whisk
- Mixing bowl
- Parchment paper
- Spoon
- Offset spatula
- Kitchen scale
- Measuring spoon
- Chef's knife
- Cutting board
- Serving platter
- Refrigerator
Ingredients
- 4 large egg whites
- 250g caster sugar
- 1 tsp vanilla essence
- 1 tsp white wine vinegar
- 1 tsp cornflour
- 100g mascarpone
- 1 tbsp icing sugar, plus extra for dusting
- 1 tbsp Rosewater
- 400 ml whipping cream
- 150g fresh raspberries
- 30g pistachios roughly chopped
- A small bloom of fragrant rose petals (not essential but a lovely touch)
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