Meringue Roulade with rose petals and fresh raspberries
- 4 egg whites
- 250g caster sugar
- 1 tsp vanilla extract
- 1 tsp white wine vinegar
- 1 tsp corn flour
- 100g mascarpone
- 1 tbs icing sugar
- 1½ tsp rosewater
- 400 ml whipping cream
- 150g fresh raspberries
- 2tbs dried rose petals
- 1 tsp slivered pistachio nuts
You will need a 33cm x 24cm swiss roll tin and a electric mixer.
- Pre heat oven to 160C/140 fan Gas mark3
- Line the base and sides of the swiss roll tin with parchment paper. Allow the paper to be about 1 cm above the sides of tin.
- Whisk the egg whites until firm, add the caster sugar in spoonfuls in a stream while whisking. Continue whisking until you have a firm glossy meringue. Using a metal spoon gently fold in the vanilla extract cornflour and vinegar. Spread the mixture in the lined tin
and level off with a palette knife.
- Bake for 25-30 minutes, until a crust forms and it feels soft to touch. Remove from oven and allow to cool in tin.
- Tip the meringue on to a fresh piece of parchment and sieve a small amount of icing sugar over parchment. Carefully peel off the lining parchment.
- Meanwhile place the mascarpone in a large mixing bowl along with icing sugar and rose water. Whisk until smooth then add the whipping cream and whisk for about 4 minutes until the cream holds its shape.
- Spread the mascarpone cream over the meringue, reserving a small amount. Leave a small border around the edge of meringue.
- Scatter most of the raspberries and about 1½ tablespoons of rose petals all over cream.
- Use the paper to assist you in rolling up the meringue along the long edge until you get the perfect log shape. Carefully transfer the log to a serving dish. Use the remaining cream to make a rough wavy strip along the top of log.
- When ready to eat scatter the rose petals and pistachios over the top and dot with remaining raspberries.
Valentines Pink Champagne
- 2 Champagne flutes
- Some dried finely crushed raspberries
Dampen the rim of your flutes then tip some of your dried raspberry on a plate then dip the glass on the plate of raspberry until you have covered the glass with a pretty pink rim. Pour your champagne to your required amount.
Rose syrup can be added for extra va va vroom! I would add about 2 tablespoons of the syrup before pouring the champagne.
- 1 cup of water
- 1 cup of sugar
- 2 cups of rose petals or 1 cup if using dried as I did.
- Place the water and sugar in a small saucepan and bring to the boil stirring occasionally until the sugar dissolves.
- Once the sugar has dissolved, reduce heat to a simmer and stir in rose petals and cook for 10 minutes. Remove from heat and let it steep for 10 minutes more.
- Strain syrup through a fine sieve into a glass jar and let it cool. Can be stored in a fridge for up to a month.