Meringue Roulade with Rose Petals & Raspberries
Featured in our Spring 2020, Simply Elegant, this Meringue Roulade with Rose Petals and Fresh Raspberries is an elegant springtime dessert.
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.peachythemagazine.com.
Cooking tools:
- Oven
- Jelly roll pan
- Parchment paper
- Mixing bowl
- Hand mixer
- Whisk
- Spoon
- Offset spatula
- Serving platter
- Refrigerator
Ingredients
- 4 large egg whites
- 1 ¼ cups superfine sugar
- 1 teaspoon vanilla extract
- 1 teaspoon white wine vinegar
- 1 teaspoon cornstarch
- 3 ½ ounces mascarpone
- 1 tablespoon confectioners’ sugar
- 1 ½ tablespoons rose water
- 1 ¾ cups heavy cream
- 1 ¼ cups fresh raspberries
- 2 tablespoons dried rose petals
- 1 teaspoon slivered pistachios (or regular pistachios, crushed)
- Confectioner’s sugar, for dusting
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