Sesame Praline Meringue Roulade with Rosewater Raspberries
Australian Gourmet Traveller recipe for sesame praline meringue roulade with rosewater raspberries.
Ingredients
- 4 eggwhites
- 235 gm caster sugar
- 1 tsp each cornflour and white vinegar
- 250 gm pouring cream
- 2 eggs
- 200 gm raspberries
- 2 tsp rosewater
- To serve: icing sugar
- Sesame praline
- 110 gm (½ cup) white sugar
- 5 tsp sesame seeds
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