FOOD + ENTERTAINING
Preheat the oven to 325 °. Line the base and sides of a jelly roll pan ( 13 x 9-inch ) with parchment paper . Allow the paper to rise about ⅜ inch above the sides of the pan . 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 .)
To make the meringue :
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 forms . 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 .
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 :
Meanwhile , place the mascarpone , confectioners ’ sugar , and rose water in a large bowl and whisk by hand until
To assemble :
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 ½ tablespoons of rose petals evenly over the cream .
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 . Chill for at least 30 minutes .
When ready to serve , dust the log with confectioners ’ sugar , dot with any remaining raspberries , and scatter the remaining rose petals and pistachios evenly over the top .
Recipe adapted from Plenty More by Yotam Ottolenghi
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