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
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