Pistachio Meringue Roll with Mascarpone and Raspberry
Baking and Desserts | French cuisine
⏳ Time
1 hour
🥕 Ingredients
8
🍽️ Servings
6
Description
Pistachio meringue roll with mascarpone and raspberry
Ingredients
- Egg white - 5 pieces
- Sugar - 7.1 oz
- Salt - 0.1 oz
- Pistachios - 7.1 oz
- 10% cream - 8 fl oz
- Raspberry leaves - 7.1 oz
- Mascarpone Cheese Unagrande - 7.1 oz
- Vanilla salt - to taste
Step by Step guide
Step 1
Preheat the oven to 338°F.
Step 2
Whisk the egg whites to a stiff foam with salt and sugar.
Step 3
Add the chopped unsalted pistachios.
Step 4
Spread the resulting mixture onto a baking tray lined with parchment paper, and flatten it into a square about 1–1.5 cm thick.
Step 5
Bake for 15–25 minutes, or until the crust turns golden. Check with your finger for stickiness; if it doesn't stick, remove it from the oven. Let the meringue crust cool.
Step 6
Whip the cream. Gently fold in the mascarpone, one spoonful at a time, into the whipped cream. Whip the entire mixture again.
Step 7
Place the meringue layer on parchment paper, quickly flip it onto a cutting board or a second baking sheet, and gently remove the parchment it was baked on.
Step 8
Spread the cream evenly over the surface. Top it with a layer of raspberries.
Step 9
Roll the dough into a log, using the bottom parchment paper to assist.
Step 10
Garnish with powdered sugar, crushed pistachios, and raspberries.
Step 11
Chill in the refrigerator for 30–60 minutes.
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