Raspberry and Rose Meringue Roulade [project #352]

p.352.1 Raspberry and Rose Roulade

Raspberry and Rose Meringue Roulade 

Total Time: 1 hour and 20 minutes(active time 40 minutes)

Skill Level: Expert Budget: $$. Serves: 8

Ingredients:

For the Meringue:

  • 4 egg whites
  • 1 1/4 c. superfine baker’s sugar
  • 1 tsp. vanilla
  • 1 tsp. white wine vinegar
  • 1 tsp. cornstarch

For the Cream:

  • 1/2 c. mascarpone
  • 1 tbsp. powdered sugar
  • 2 tsp. rose water
  • 1 2/3 c. heavy cream

For the Rest:

  • 1 1/4 c. raspberries
  • 2 tbsp. dried rose petals (optional)
  • powdered sugar for dusting
  • 1 tsp. slivered or chopped pistachios

Directions:

  1. Preheat the oven to 325˚F. Line the base and sides of a 13×9 jelly roll pan with parchment paper. Allow the paper to rise about 3/8″ above the sides of the pan.
  2. To make the meringue, in a large bowl, beat the egg whites with an electric mixer until they begin to firm up. Add the superfine sugar to the whites in spoonfuls or tip into the bowl in a slow stream. Continue beating until a firm glossy meringue forms. Using a large metal spoon, gently fold in the vanilla, vinegar and cornstarch. Spread the mixture inside the prepared pan and level with an offset spatula.
  3. Bake for 30 minutes until a crust forms and the meringue is cooked through (it will feel soft to the touch). Remove from the oven and allow to cool in the pan. Unmold the cooled meringue onto a fresh piece of parchment. Carefully peel off the lining paper.
  4. Meanwhile, make the cream. Place the mascarpone, powdered sugar and rose water in a large bowl and whisk by hand (or with electric mixer- but be careful this mixture easily over mixes) until smooth. Add the cream and whisk for about 4 minutes, until the cream just holds its shape.
  5. Spread most of the mascarpone cream over the original underside of the meringue, reserving a few tablespoons. Leave a small boarder around the edge of the meringue. Scatter most of the raspberies and 1 1/2 tbsp. rose petals evenly over the cream.
  6. Using the paper to assist you and starting from a long edge, roll up the meringue into a perfect log shape. Carefully transfer the log onto a serving dish. Use the remaining cream to create a rough wavy strip along the top of the log. Chill for at least 30 m.
  7. When ready to serve, dust the log with powdered sugar, dot with remaining raspberries and scatter the remaining rose petals and the pistachios evenly over top.

Notes:

Thank you to Yotam Ottolenghi for publishing this recipe in Plenty More.

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