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: To assemble:
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 beat-
ing 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. 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.
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.
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 pista-
chios evenly over the top.
To make the cream:
Meanwhile, place the mascarpone,
confectioners’ sugar, and rose water in
a large bowl and whisk by hand until
Recipe adapted from Plenty More
by Yotam Ottolenghi
SPRING 2020
49