Meringue sweet roll with pistachio cream & raspberry

Ingredients

Meringue

200 grams (7 ounces) egg whites
220 grams (7.75 ounces) powdered sugar
20 grams (0.7 ounces) cornstarch
pinch of lemon acid
pinch of salt

The cream

250 grams (8.8 ounces) mascarpone
80 grams (2.8 ounces) powdered sugar
150 grams (5.3 ounces, ~3/4 cup) whipping cream
2 tablespoons pistachio paste

Additionally

100 grams (3.5 ounces) raspberries (fresh or frozen)

Equipment

Electric Mixer
A stand mixer works best for whipping egg whites to stiff peaks, but a hand mixer will also do the trick. Make sure your bowl is clean and dry.
Spatula
Essential for folding ingredients together gently without deflating your whipped egg whites. Look for a silicone spatula that can handle delicate mixing.
Parchment Paper
Line your baking sheet with this to prevent sticking and ensure an even bake. It's a baker's best friend!
Baking Sheet
Choose a heavy-duty baking sheet to ensure even heat distribution and prevent burning.

Instructions

Step 1

1. In a clean, dry bowl, whip the egg whites with a pinch of salt and a pinch of lemon acid at a low speed until they reach a foamy consistency, similar to beer foam. Gradually add the powdered sugar and continue whipping until stiff, shiny peaks form. Gently fold in the cornstarch with a spatula, using a bottom-up motion. Ensure that there are no traces of water or yolk in your bowl or on your utensils to get the best meringue.

Step 2

2. Preheat your oven to 338F (170C) and line a baking sheet with parchment paper. Spread the meringue mixture evenly on the parchment to create a smooth layer. Bake in the preheated oven for 25-30 minutes, using the top-bottom heat mode. Do not open the oven door during baking to prevent the meringue from collapsing.

Step 3

3. Once baked, remove the meringue layer from the oven. While it's still warm, carefully transfer it to another piece of parchment paper (upside down) and gently peel off the parchment paper it was baked on. Roll the meringue into a log shape and let it cool. Rolling it while warm helps to shape it without cracking.

Step 4

4. In a separate bowl, whip the chilled mascarpone, whipping cream, and powdered sugar at medium speed until the mixture becomes voluminous and dense. Add one tablespoon of pistachio paste and mix until incorporated. Then add the second tablespoon and mix again. Chill the bowl and beaters before whipping for better results.

Step 5

5. Unroll the cooled meringue and evenly spread the cream mixture over it. Sprinkle the fresh or frozen raspberries on top of the cream. Carefully roll the meringue back up. Decorate as desired and chill the finished dessert in the fridge for at least 1 hour before serving. Chilling helps the flavors meld and stabilizes the dessert for easier slicing.

Servings

✨**Turn this gorgeous meringue roll into a showstopper**✨ by adding a sprinkle of powdered sugar on top before serving. For an even more festive touch, toss a few edible flowers or a drizzle of melted chocolate over the roll.

😋**Pair this dessert with a delicate herbal tea or a glass of bubbly**😋 to balance the sweetness and elevate your dining experience. The tartness of the fresh raspberries plays beautifully with the creaminess of the mascarpone, making every bite a delight.

🍓**For a lovely brunch idea** 🍓try serving it alongside a fruit salad and a dollop of Greek yogurt. The light and airy texture of the meringue combined with the rich cream filling can turn your morning meal into an indulgent treat.

🌟**Up for a themed party**🌟? Make mini versions by cutting the roll into smaller sections and serving them individually. They make for adorable, bite-sized treats that are always a hit at social gatherings!

Variations

🌾**Gluten-Free Version**🌾: Great news! The original meringue recipe is already gluten-free. Just ensure your cornstarch is certified gluten-free to avoid any cross-contamination.

🌱**Vegan Version**🌱: Substitute the egg whites with aquafaba (the liquid from canned chickpeas) in an equal quantity. Use a plant-based cream cheese like vegan mascarpone or whipped coconut cream, and replace the whipping cream with a dairy-free alternative. Opt for a nut butter or seed paste if pistachio paste isn’t available.

Faq

Why doesn't my meringue reach stiff peaks?
Ensure your bowl and beaters are completely grease-free and that there's no yolk in your egg whites. Even a tiny bit of fat can prevent the meringue from whipping properly.
Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer works well, though it might take a bit longer to reach stiff peaks.
How do I know when the cream mixture is ready?
Whip the mascarpone and cream until it forms stiff peaks and holds its shape. Be careful not to over-whip, as it can separate.
What can I use if I can't find pistachio paste?
You can use another type of nut butter, such as almond butter or hazelnut spread. Adjust the amount to taste.
How can I make the meringue more stable?
Add a bit of cornstarch and lemon juice to your egg whites, which helps to stabilize the meringue and give it a crisp texture.
Can I refrigerate the meringue roll?
Yes, you can refrigerate it, but it's best served within a few hours of being filled to maintain its texture. Store in an airtight container to prevent it from absorbing moisture.