Photo by: Jonathan Lovekin

Meringue Roulade with Rose Petals and Fresh Raspberries

Print Recipe

Meringue:
4 egg whites (120g)
250g caster sugar
1 tsp vanilla extract
1 tsp white wine vinegar
1 tsp cornflour

Cream:
100g mascarpone
1 tbsp icing sugar, plus extra for dusting
1½ tbsp rose water
400ml whipping cream

Filling:
150g fresh raspberries
2 tbsp dried rose petals
1 tsp slivered pistachios (or regular if unavailable), crushed

Light, pretty, festive and special, this can pull off the trick of being either the Christmas Yule log (without the chocolate or the sponge) or the perfect pudding for a midsummer lunch.

Serves eight

(p 344, Plenty More)

Method

The method for this recipe is available in the book Plenty More, available to buy here.
Plenty More |
£27.00

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