Taystit by Hasna

Food, Recipes, and Beyond

Meringue Roulade with Fresh Raspberries and Rose Petals

Meringue Roulade with Fresh Raspberries and Rose Petals󠀫⁣










Craving to satisfy your sweet tooth? This dessert/pudding is simply slurping just as it looks stunning on a dinner table or if you have guests over for lunch. It is definitely a show stopper. You are going to be amazed by the flavors that melt in your mouth from the gooey /crunchy meringue to the softly whipped cream as a filling. Roulade is a French word for something that is rolled and can refer to a sweet dessert made with sponge cake and filled with whipped cream, pastry cream, ganache and sometimes fruitThe meringue is a sweet mixture of egg whites and sugar, and it is really sweet.. so you don't want to mess up the cream by adding too much sugar to the cream. The cream should be light and not very sweet, this makes the roulade special. The crunchiness from the slivered green pistachios, the fruitful goodness of the fresh raspberries and the rose petals is a surprise with a twist. You won't believe how the flavors compliment each other, that is until you give it a try. 😄


The combination of raspberry, rose and pistachios create a delicate floral flavor profile to complement the lightness of the texture. Each bite of this roulade will remind you of a breeze wafting over your face, refreshing and delightfully favorable. My husband and my whole fam were very impressed and they kept asking for it after every meal.

So what are you waiting for? Let's move on to the ingredients and bake some remarkable roulade...


INGREDIENTS

  1. Meringue:
    • 4 large egg whites
    • 1 cup/ 215 g superfine sugar
    • 1 teaspoon vanilla extract
    • 1 teaspoon white wine vinegar
    • 1 teaspoon cornstarch
  2. Cream:
    • 3 1/2 ounces/100 g mascarpone
    • 1 tablespoon confectioners' sugar
    • 1 1/2 tablespoons rose water
    • 1 3/4 cups/400 ml heavy cream
    • 1 1/4 cups/150 g fresh raspberries
    • 2 tablespoons dried rose petals
    • 1 teaspoon slivered pistachios (or regular, if unavailable, crushed)
    • Confectioner's sugar, for dusting



  1. instructions

  2. To make the meringue:

  1. Preheat the oven to 325°F/160°C.
  2. Line the base and sides of a 13 by 9-inch/33 by 23-cm jelly roll pan with parchment paper. Allow the paper to rise about 3/8 inch/1 cm above the sides of the pan.
  3. 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 form. 
  4. 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.
  5. Bake for 30 minutes, until a crust forms and the meringue is cooked through (it will still 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 paper. Carefully peel off the lining paper.


TO MAKE THE CREAM:
  1. Place the mascarpone, confectioners' sugar, and rose water in a large bowl and whisk by hand until smooth. Add the cream and whisk for about 4 minutes, until the cream just holds its shape. (You can do this in an electric mixer but keep a close eye on it as it's easy to overmix).  
  2. Spread most of the mascarpone cream over the original underside of the meringue, reserving a few tablespoons. Leave a small border around the edge of the meringue. Scatter most of the raspberries and 1 1/2 tablespoons of rose petals evenly over the cream.
  3. 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 (see photo). Chill for at least 30 minutes.
  4. When ready to serve, dust the log with confectioners' sugar, dot with the remaining raspberries, and scatter the remaining rose petals and pistachios evenly over the top.






Recipe Courtesy: Adapted from Epicurious.

Notes: 
  • Do not overbeat the egg whites, add the sugar and check for a glossy consistency. 
  • Never over bake the meringue. It will not come together as desired.

    1. Do comment below and share the happiness. If you try out this recipe, please do tag me at #taystedit, so that I can find all your lovely creations. Lots more great recipes coming up. Stay tuned!

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