Raspberry and Pistachio Roulade
This gorgeous Easter Sunday Dessert is very simple and quick to make and your guests will certainly be impressed by this Roulade. Bake same day and refrigerate until serving, don't replace the frozen raspberries with fresh.... Trust me! This dessert is so light and fluffy you could almost eat the whole cake. The perfect spring dessert.
Raspberry & Pistachio Roulade
Ingredients
- 6 large egg whites
- 1 1/4 cups caster sugar
- Itsp cornflour
- Itsp white wine vinegar
- 250g bag of unsalted pistachios nuts
- 320mil double cream, softly whipped
- 200g frozen raspberries
- Preheat oven to 180 degrees C.
- Shell and chop the pistachio nuts.
- Line a baking tray with grease proof paper.
- Whisk the egg whites, slowly adding in the sugar until soft peaks form, add in cornflour and vinegar towards the end.
- Transfer the mixture onto baking tray and using a spatula spread an even layer.
- Sprinkle with the chopped pistachio nuts.
- Place on the middle shelf of oven for 14-18 minutes, rotating the tray for even bake if necessary, watch carefully as depending on oven cooking time will vary.
- Remove from oven when slight colour and firm to the touch.
- Slide meringue off of baking tray allowing to cool slightly on the grease proof paper circa 5 minutes.
- Using a second sheet of grease proof paper place this on the top side of the roulade and carefully flip onto surface with top side of pistachio nuts down, carefully peel back the grease proof paper.
- Spread over soft whipped cream and sprinkle with frozen raspberries.
- Using the grease proof paper, carefully roll the roulade.
Slice and enjoy!