MERINGUE ROULADE WITH ROSE PETALS AND FRESH RASPBERRIES
Serves 8
While the roulade is lovely, you can also just cut the meringue in small squares and layer with the cream and raspberries, like I did … much easier and just as delicious.
For the meringue:
4 large egg whites 1 ¼ cups superfine sugar 1 teaspoon vanilla extract 1 teaspoon white wine vinegar 1 teaspoon cornstarch
For the filling:
3 ½ ounces mascarpone 1 tablespoon confectioners’ sugar 1 ½ tablespoons rose water 1 ¾ cups heavy cream 1 ¼ cups fresh raspberries 2 tablespoons dried rose petals
For garnish:
1 teaspoon slivered pistachios( or regular pistachios, crushed)
Confectioner’ s sugar, for dusting
34 PEACHYTHEMAGAZINE. COM