https://www.lifestylefood.com.au/recipes/26921/raspberry-pistachio-meringue-roulade

LifestyleFOOD.com.au

Make the most of delicious summer berries with this delish meringue roulade. The chewy meringue combined with the creamy filling make it a textural delight, yum!

Ingredients

  • Meringue

  • 4 egg whites, at room temperature

  • 1 cup CSR Caster Sugar

  • 2 tsps cornflour

  • 1 tsps white vinegar

  • 3 tbs CSR Pure Icing Sugar

  • Filling

  • 5 tbs CSR Pure Icing Sugar

  • 600ml of thickened cream

  • 1 tsp vanilla extract

  • 2 punnets fresh raspberries

  • 4 tbsps chopped pistachios

Method

  • 1.

    Preheat oven to 180C. Line a 25 x 30cm Swiss roll pan or slice tin with baking paper, allowing the sides to overhang.

  • 2.

    Use an electric mixer to whisk egg whites until firm peaks form. Gradually add caster sugar, one tablespoon at a time, whisking between each addition. Continue until the peaks become shiny and the sugar completely dissolves. Add cornflour and vinegar to the meringue until just combined.

  • 3.

    Spoon into the Swiss roll pan and use a pallet knife to smooth the surface. Bake for 10 mins or until the meringue just starts to turn lightly golden. Remove from the oven.

  • 4.

    Place a clean tea towel on a board or work surface. Top with a large sheet of baking paper, then dust lightly with 3 tablespoons of icing sugar.

  • 5.

    Turn the meringue, top down, onto the icing sugar dusted paper. Set aside for at least 20 minutes to cool.

  • 6.

    Use an electric mixer to whisk cream until soft peaks. Gently fold in pure icing sugar and vanilla extract.

  • 7.

    To assemble, spread half the cream over the meringue and scatter with half the raspberries. Carefully roll the filled meringue, using the paper and tea towel as a guide. Transfer to a serving dish, covered in cling film and refrigerate for 1 hour to chill totally.

  • 8.

    Just before serving, unwrap the roulade, and top with the dollops of the remaining cream, the raspberries and chopped pistachios. Dust with extra icing sugar. Serve chilled.

Notes

Tip: For easy serving, cut this meringue roulade with a sharp serrated bread knife rather than a normal knife.

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