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.
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.
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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.