Pistachio Raspberry Meringue Roulade
Description
Delicate and crispy meringue roulade with pistachio cream and fresh raspberries. The perfect dessert for a special occasion.
- Preheat oven to 160°C (320°F). Line a baking tray with parchment paper.
- Whisk egg whites until soft peaks form, then gradually add sugar, beating until stiff glossy peaks.
- Gently fold in corn starch.
- Spread meringue evenly on the tray (about 1 cm thick) and sprinkle with chopped pistachios.
- Bake for 15-18 minutes until lightly crusted, then let cool completely.
- Whip cold heavy cream until stiff peaks form.
- Flip the cooled meringue onto a new parchment sheet, peel off the old paper.
- Spread whipped cream evenly, top with raspberries.
- Carefully roll up using parchment, dust with powdered sugar, and chill for 30 minutes before serving.
748
252 kcal / 100 g
kcal
13.7 g
4.6 g / 100 g
Protein
87.7 g
29.5 g / 100 g
Carbohydrates
39.7 g
13.4 g / 100 g
Fats
2.6 g
0.9 g / 100 g
Ash
4.6 g
1.5 g / 100 g
Fiber
51.0%
Water
74.6 g
25.1 g / 100 g
Sugars
4.8 g
1.6 g / 100 g
Starch
0.12 g
0.04 g / 100 g
Omega-3
3.4 g
1.14 g / 100 g
Omega-6
19.7 g
6.6 g / 100 g
SFA