Dessert Meringue Roulade with Rose Cream and Raspberries
David Scott Allen · Dessert · Flans, Puddings · Provencal Recipes · TasteOne of my favourite cookbooks inspired this meringue roulade with rose cream and raspberries dessert – “Plenty More” by Yotam Ottolenghi.
When you think of French desserts, perhaps meringues are usurped by chocolate glazed eclairs, vanilla cream layered mille-feuilles, lemony madeleines and glazed fruit tarts. But, what about lollypop coloured macarons? These sweet “sandwich cookies” are two parts; meringue shells (the outsides) and a flavoured ganache filling.
Think of this meringue recipe as a giant macaron. Be careful with the quantity of rose water; it can easily overpower the dessert (details in notes).
Please read: Everything’s Coming up Roses for step-by-step photos.

Meringue Roulade with Rose Cream and Raspberries
This recipe was minimally adapted from "Plenty More" by Ottolenghi. I skipped the dried rose petals, increased the raspberries and pistachios, and added a few drops of food coloring because I wanted a pink dessert.
Ingredients
For the Meringue:
- 4 large egg whites
- 1 1/4 cups superfine sugar
- 1 tsp vanilla extract
- 1 tsp white wine vinegar or Lemon Juice
- 1 tsp cornstarch
For the Rose Cream:
- 4 oz Mascarpone
- 4-6 drops Red Food Dye optional
- 3 tbsp confectioners’ sugar
- 1/2 tsp rose water extract *See notes
- 1 3/4 cups heavy cream (35%)
For the Garnish:
- 2 cups fresh raspberries
- 1-2 tbsp pistachios raw, coarsely chopped
- confectioners’ sugar for dusting, optional
Instructions
Prepare the Meringue:
- Preheat the oven to 325°F/160°C.
- Line the base and sides of a 13 by 9-inch sheet pan with parchment paper. Allow the paper to rise about 3/8 inch/1 cm above the sides of the pan.
- In a large bowl, beat the egg whites with an electric mixer until they begin to firm up.
- Add the superfine sugar to the egg whites in a slow stream.
- Continue beating until a firm, glossy meringue forms.
- Using a large metal spoon, gently fold in the vanilla, vinegar, and cornstarch.
- Spread the mixture inside the prepared pan and level with an offset spatula.
- Bake for 30 minutes, until a crust forms and the meringue, is cooked through (it will still feel soft to the touch).
- Remove from the oven and allow to cool in the pan.
- Unmold the cooled meringue onto a fresh piece of parchment paper.
- Carefully peel off the lining paper. The crust will crack and splinter - don’t worry, it’s part of the charm!
Prepare the Rose Cream:
- Place the mascarpone, red food dye (if using), confectioners' sugar, and rose water extract in the large bowl of a stand mixer, and whisk until smooth.
- Add the cream and whisk until the cream just holds its shape. Do not over mix lest it will make the cream too stiff.
- Spread most of the mascarpone cream over the original underside of the meringue, reserving enough to dollop on top. Leave a small border around the edge of the meringue.
- Scatter 1 1/2 cup of the raspberries evenly over the cream.
- Use the parchment paper to assist you in rolling. Starting from a long edge roll up the meringue into a log shape.
- Carefully transfer the log onto a serving platter.
- Dollop the remaining cream on top of the log.
- Chill for at least 30 minutes, but an hour is better.
Final Presentation:
- When ready to serve, add remaining raspberries on top, sprinkle with pistachios, and then - if you like - dust the log with confectioners' sugar.
Notes
The quality of rosewater can vary greatly. The recipe called for 1 1/2 teaspoons, but as you can see I reduced that quantity significantly. Rosewater is generally very floral in scent but mild flavoured, so 1 1/2 tablespoons would be fine. But, as it turns out, not with the extract I grabbed from the store shelf. A little goes a long way.
Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
My Chicken Ispahan Recipe – Inspired by Pierre Hermé’s French Pastry
May 26, 2025
It may seem strange, but I am not a café au lait fan. However, a hot chocolate (chocolat chaud) in Paris with a beautiful pastry called an Ispahan – now that is a magical French experience. Pierre Hermé created the dessert for Ladurée, the finest purveyor of macarons in Paris ...
Maussane-les-Alpilles: A Friendly Hotel-Restaurant with Excellent Food
May 23, 2025
“We love our clients and treat them like honoured guests.” These are the words of Marielle Fabregoul of l’Oustaloun, a charming hotel-restaurant in Maussane-les-Alpilles. She and her husband Thierry share a passion for customer service, which shows. A Local Institution L’Oustaloun has long been an institution in Maussane. It began ...
Authentic French Cream Potato Soup For Your Next Dinner Party
May 19, 2025
Potage Parmentier is an easy French cream potato soup that makes a delicious first course. The ingredients are only a few: potatoes, leeks, salt, water, and a little cream. Considering the ingredients, this is most likely a peasant soup, but these days, it is served in some very nice restaurants ...
Tarte aux Citron a Lemon Recipe from the French Riviera
May 16, 2025
It is possible that lemon tarts were created to tempt the resolve of non-dessert eaters. The irresistible recipe below combines tart citrus and sweet lemony cream. While bakers worldwide craft fabulous lemon tarts, we wanted to showcase this tarte aux citron from Nice. This dessert is la Tarta al Limoun ...
No Comment