David Scott AllenDessertFlans, PuddingsProvencal RecipesTaste

Dessert Meringue Roulade with Rose Cream and Raspberries 

Dessert Meringue Roulade

One 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.

Dessert Meringue Roulade

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. 
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Course Dessert
Cuisine French
Servings 8 people

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

For the Garnish:

  • 2 cups Fresh Raspberries
  • 1-2 tbsp Raw Pistachios 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.
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David Scott Allen

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

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