Meringue Raspberry Pistachio Roulade
Prep: 20 Minutes
Cook: 10 Minutes
Servings: 8
A fresh and lighter twist on the classic pavlova, this meringue raspberry pistachio roulade (French for rolled) may seem fancy but it’s a super easy to make dessert. It’ll be your go-to recipe for easy entertaining forever.
Ingredients
- 4 egg whites, at room temperature
- 1 cup CSR Caster Sugar
- 2 tsp White Wings cornflour
- 1 tsp white vinegar
- 5 tbs of CSR Pure Icing Sugar plus extra for dusting
- 600ml of thickened cream
- 1 tsp vanilla extract
- 2 punnets fresh raspberries
- 4 tbs chopped pistachios
Method
- Preheat oven to 180°C. Line a 25 x 30cm Swiss roll pan or slice tin with baking paper, allowing the sides to overhang.
- Use an electric mixer to whisk the egg whites until firm peaks form. Gradually add the CSR Caster Sugar, one tablespoon at a time, whisking between each addition. Continue whisking until the peaks become shiny and silky and the sugar completely dissolves.
- Add the cornflour and vinegar to the meringue, stirring until just combined.
- Spoon into the Swiss roll pan and use a pallet knife to smooth the surface.
- Bake for 10 mins or until the meringue just starts to turn lightly golden. Remove from the oven.
- Place a clean tea towel on a board or work surface. Top with a large sheet of baking paper, then dust lightly with about 3 tablespoons of CSR Pure Icing Sugar .
- Turn the meringue, top-down, onto the icing sugar dusted paper. Set aside for at least 20 mins to cool.
- Use an electric mixer to whisk the cream until soft peaks form.
- Flavour the cream with the remaining icing sugar and vanilla extract, gently fold to combine.
- Spread half the cream evenly over the meringue. Scatter with half the raspberries.
- Carefully roll the cream and fruit-filled meringue, using the paper and tea towel as a guide.
- Transfer to a serving dish, cover with cling film and place in the fridge for around 1 hour to chill totally.
- Just before serving, unwrap the roulade, and top with dollops of the remaining cream. Scatter with the rest of the raspberries, the chopped pistachios, and dust with extra icing sugar.
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