Show-Stopping Meringue Roulade

Method

• 1)

  Preheat oven to 180°C.

• 2)

  Line a 10×12 inches pan.

• 3)

  Using an electric whisk, whisk egg white and cream of tartar until soft peak forms. Add sugar, 1 tbsp at a time, beating until sugar has dissolved and mixture is glossy.

• 4)

  Add vanilla and cornflour, combine briefly.

• 5)

  Using a rubber spatula, gently fold in the ground nuts and scrape meringue into lined pan, smooth top.

• 6)

  Sprinkle extra ground pistachio and slivered almonds over meringue. Bake for 12 minutes or until meringue is puffy and springs back when gently pressed.

• 7)

  Remove from oven, gently loosen edges with a small sharp pairing knife. Place a clean tea towel on top, then a board, and invert together.

• 8)

  Carefully lift away pan, gently peel baking paper. Dust top with icing sugar, cover with cling wrap and cool.

• 9)

  For coulis, cook and reduce frozen raspberries with jam. Blend and strain. Cool.

• 10)

  Whisk mascarpone with the rose extract, 1-2 min, then add cream and whip for 2-3 min until thick and fluffy. Don’t over whip.

• 11)

  Cover and keep in fridge until ready to use.

• 12)

  To assemble, spread coulis leaving one 2cm border. Spread cream, reserve 2 tsp. Add raspberries.

• 13)

  Roll tightly in towel. Chill in fridge for 1 hr min.

• 14)

  To serve, remove towel and place roulade on serving dish. Top with cream, raspberries, pistachios and flowers. Serve with coulis.