Pistachio Meringue Roulade with Raspberry Mascarpone Cream.

Pistachio Meringue Roulade with Raspberry Mascarpone Cream.

Another summery dessert to tempt you, although it's anything but summery today. Meringues are perfect for using up egg whites and they are also deliciously sweet, soft and chewy. All we need now is for the sun to come back.

Equipment:

23x33cm Swiss Roll Tin, lined with baking paper.

Oven 150c fan forced.

   Meringue.

Use an electric mixer, beat,

-6 egg whites, with

-1tsp Cream of Tartar,

-pinch of salt.

Beat until the egg whites are light and frothy, add

-300g caster sugar, a tablespoon at a time.

It is done when all the sugar has been incorporated and the egg whites are at stiff peaks (you should be able to hold the mixture over your head).

Spoon into the prepared tin. 

Spread evenly.

Sprinkle over 

-30g chopped pistachios.

Bake 30 minutes.

Leave to cool completely in the oven.

   For the raspberry sauce.

In a large saucepan, put in

-350g frozen raspberries, with

-2tbsp caster sugar,

-2tbsp water.

Leave to cook on low heat until the fruits have softened.

Leave to cool completely.

Pass through a sieve but reserve the juice.

   For the cream.

Use an electric mixer to beat,

-300ml double cream,

-250g mascarpone cheese,

-2tbsp icing sugar,

-1tsp vanilla bean paste.

Beat until the cream just holds its shape.

Refrigerate until needed.

Once the meringue has cooled completely.

Invert onto a fresh sheet of baking paper.

Spread the cream evenly.

Add softened raspberries.

With the long end facing you, use the baking paper to help, roll the meringue into a cylinder.

Serve with the reserved raspberry sauce.