Dessert Meringue Roulade with Rose Cream and Raspberries
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.