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Raspberry Roll
The confectionery world also has its own trends. Today, one of them is a raspberry roll with pistachios and meringue. The main idea of this dessert is to combine sweet and sour. In this case, the meringue will be the sweet base, and the raspberries will balance the taste of the dish and sour it. The main thing is to choose dense raspberries that will not fall apart when you roll the roll.
How to cook Raspberry Roll
Step 1
Make the meringue base. Grind the pistachios in a coffee grinder. In a separate container, combine the sugar, starch and vanilla. Stir the dry mixture. Place the egg whites and salt in a mixer bowl. Beat at low speed for 1 minute. Then pour in the dry mixture and continue beating until a thick mass forms. Stir the pistachios and vinegar into the dough. Spread parchment on a baking sheet and spread the egg white mass over it. Place the dough in the oven, preheated to 170 ˚C, for 20 minutes.
Step 2
Prepare the filling. Pour the ice cream into the mixer bowl. Whip. Carefully add the mascarpone to the whipped cream, continuing to whip. Add the powdered sugar and beat with a mixer until smooth.
Step 3
Combine everything into a roll. Cover the finished meringue cake with a layer of butter cream, spread fresh raspberries. Roll up the raspberry roll. Put it in the refrigerator to soak for 120 minutes.
Raspberry Roll - FAQ About Ingredients, Baking Time and Storage
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