Honey Cream Meringue Roulade with Pistachios & Berries Recipe
SERVES: 8PREP: 10min
I was on dessert duty for a family pre-xmas gathering and for something different, whipped up this very festive meringue roulade with honeyed raspberry cream, fresh berries and crushed pistachios.
The meringue and the filling can be made the night before, so all you need to do is assemble on the day.
1.5 tbs honey
2 punnets fresh raspberries
180g caster sugar (plus extra)
7 egg whites
pinch of salt
icing sugar to dust
1/2 cup shelled pistachios, roughly chopped
1 cup fresh mixed berries (strawberries, red currants and blackberries)
Pre heat the oven to 180C.
Whip the cream with beaters or using an electric mixer. When it is beginning to thicken, add the honey and continue whipping until the cream is stiff. Gently stir through the raspberries, place in an air tight container and refrigerate.
Oil spray or butter a lamington tray (33 x 23 cm) and line the base and sides with baking paper. Leave some paper hanging over the edges so that the meringue can easily be taken out from the tin. Spray more oil over the paper and dust with the extra caster sugar. Shake off the excess.
Put the caster sugar, egg whites and salt into a mixing bowl and beat with electric beaters for 5-6 minutes or until thick and glossy. Pour into the tray and using a palette knife, smooth out the meringue evenly in the tin. Bake for 10 minutes or until nice and golden.
Allow the meringue to cool completely in the tray. Carefully peel the edges of the baking paper away from the meringue. Spread the raspberry cream over the top. Lift out the meringue onto a large rectangle plate or board and roll the meringue up as tightly as possible, using the baking paper as a lever.
Dust the roulade with icing sugar and decorate with pistachios and berries and serve.