Meringue Roulade With Rose Petals & Fresh Raspberries by Yotam Ottolenghi

Ingredients

Meringue

• 120g egg whites

• 250 g caster sugar

• 1 tsp vanilla extract

• 1 tsp white wine vinegar

• 1 tsp corn flour

Cream

• 100g mascarpone cheese

• 1 tbsp icing sugar

• 1 1/2 tbsp rose water

• 400ml thickened cream

• 150 g fresh raspberries

• 2 tbsp dried rose petals

• 1 tsp slivered pistachios

• Icing sugar for dusting

Method

1. Preheat fan oven to 140°C.

2. Line the base and sides of a 33cm by 23cm Swiss roll pan with baking paper. Make sure the baking paper rises 1 cm above the sides of the pan.

3. Add the egg whites to the bowl of a stand mixer. With the whisk attachment attached, beat the eggs until they begin to firm up. On a low speed, slowly drizzle in the caster sugar 1 tbsp at a time. Continue beating until a firm, glossy meringue forms.

4. Using a large metal spoon, gently fold in the vanilla, white vinegar, and corn flour. Spread the mixture inside the prepared pan and level with an offset spatula.

5. 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.

6. Unmold the cooled meringue onto a fresh piece of parchment paper. Carefully peel off the baking paper.

7. Meanwhile, make the cream. Place the mascarpone cheese, icing sugar and rose water in the bowl of a stand mixer. Whisk on low speed until just combined, then add the thickened cream. Continue to whisk on low-medium speed until the cream just holds its shape.

8. 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 1/2 tablespoons of rose petals evenly over the cream.

9. 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.

10. When ready to serve, dust the log with remaining icing sugar, dot with the remaining raspberries, and scatter the remaining rose petals and pistachios evenly over the top.

Adapted from Plenty More, by Yotam Ottolenghi, Copyright © 2014, published by Ten Speed Press, an imprint of Random House LLC. Buy the full book from Amazon or Bookshop.