Unveil the magic of our Raspberry Pistachio Meringue Roulade, a delightful dessert that’s as beautiful as it is delicious. This elegant roulade combines the light, crisp texture of meringue with the rich flavors of pistachio and the fresh zing of raspberry.
Why You’ll Love This: The contrast of the crunchy meringue with the creamy filling and the tartness of the raspberry is a true sensory delight. It’s a sophisticated dessert that’s sure to impress both in taste and presentation.
Perfect Occasion: Ideal for a fancy brunch, a sophisticated dinner party dessert, or any special occasion that calls for something uniquely delightful.
Meringue Ingredients:
- 150g egg whites, at room temperature
- 250g sugar
- A pinch of citric acid
- 15g cornstarch
- 50g shelled pistachios, chopped
Meringue Instructions:
- Whip the egg whites for 1 minute on high speed. Gradually add sugar and beat for another 5 minutes.
- Near the end, add a pinch of citric acid.
- Gently fold in the cornstarch. Spread the mixture onto a baking mat, smooth it out, and sprinkle with chopped pistachios.
- Bake at 150°C (302°F) for 25-30 minutes.
Raspberry Filling Ingredients:
- 200g raspberry puree
- 40g sugar
- 10g cornstarch
Raspberry Filling Instructions:
- Combine all ingredients in a saucepan and mix. Bring to a boil and cook for 30 seconds. Remove from heat and let cool.
Cream Ingredients:
- 300g mascarpone (or cream cheese)
- 80g powdered sugar
- 80g heavy cream (min 30% fat)
- 70g pistachio paste
Cream Instructions:
- Mix all ingredients and then whip with a mixer for 1-2 minutes until light and fluffy.
Assembly:
- Spread the cream over the meringue, followed by a thin layer of raspberry filling. Sprinkle with leftover pistachios.
- Carefully roll using the baking mat and refrigerate for 30-40 minutes to set.
Enjoy this Raspberry Pistachio Meringue Roulade, a dessert that’s as delightful to eat as it is to behold. Perfect for those who appreciate the fine balance of sweet and tart, enveloped in a cloud of meringue.
