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
36 PEACHYTHEMAGAZINE . COM