Meringue Roulade with Rose Petals & Raspberries | Peachy the Magazine

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