Meringue Roll with Smooth Pistachio Cream and Raspberries

Ingredients

• 6 Egg whites (at room temperature)
• 260 g Sugar (for the meringue)
• 1 tsp Lemon juice (for the meringue)
• 1 tsp Cornstarch (for the meringue)
• 90 g Chopped pistachios (80-100g divided for meringue topping and filling)
• 250 g Mascarpone (cold)
• 200 ml Heavy cream (min. 35% fat, cold)
• 60 g Powdered sugar (for the cream)
• 50 g Pistachio paste
• 300 g Raspberries (fresh or frozen)
• 60 g Sugar (for the marmalade)
• 1 tsp Cornstarch (for the marmalade)
• 1 tsp Lemon juice (for the marmalade)
• Fresh raspberries (for garnish)

Steps

1. 1

   Preheat the oven to 160°C (320°F) using the top and bottom heat setting with ventilation.

2. 2

   Place the egg whites in the bowl of a stand mixer and begin to foam them.

3. 3

   Gradually add the 260g of sugar while mixing until you obtain a firm, glossy meringue.

4. 4

   Gently incorporate 1 teaspoon of cornstarch and 1 teaspoon of lemon juice into the meringue.

5. 5

   Spread the meringue evenly onto a baking sheet lined with parchment paper.

6. 6

   Sprinkle a portion of the chopped pistachios over the entire surface of the meringue.

7. 7

   Bake in the preheated oven for 25-27 minutes.

8. 8

   Immediately flip the hot meringue onto a clean sheet of parchment paper. Peel off the baking paper from the bottom and let it cool completely.

9. 9

   To make the marmalade, boil the 300g of raspberries with 60g of sugar in a saucepan.

10. 10

    Add 1 teaspoon of cornstarch and continue to simmer until the mixture thickens.

11. 11

    Stir in 1 teaspoon of lemon juice, remove from heat, and let it cool completely before use.

12. 12

    For the pistachio cream, place the cold mascarpone, cold heavy cream, 60g powdered sugar, and pistachio paste into the mixer bowl.

13. 13

    Mix all ingredients together from the start until a smooth and stable cream forms.

14. 14

    Spread the pistachio cream in a uniform layer over the cooled meringue.

15. 15

    Add the raspberry marmalade in dollops across the cream.

16. 16

    Sprinkle the remaining crunchy chopped pistachios over the filling.

17. 17

    Carefully roll the meringue into a log, placing it with the seam side down.

18. 18

    Refrigerate for at least 1–2 hours before serving. Garnish with extra pistachios and fresh raspberries if desired.

Notes

Ensure the meringue is flipped while hot to prevent cracking, but let it cool completely before adding the cream to prevent melting. The marmalade must also be fully chilled.

Nutrition per serving

• dessert
• pavlova
• meringue roll
• pistachio
• raspberry
• gluten-free
• christmas
• baked