Meringue pistachio roll with mascarpone and raspberries
6 servings
60 minutes
Pistachio meringue roll with mascarpone and raspberry is an exquisite dessert of French cuisine, striking with its lightness and elegance. The crispy meringue layer infused with the aroma of pistachios creates the perfect texture for the delicate mascarpone and cream filling. Bright notes of fresh raspberries add a tangy flavor, creating a harmonious balance of tastes. This dessert embodies the lightness and sophistication characteristic of French pastry traditions. It is delightful to serve with morning coffee or as a refined treat for guests at an evening gathering. With its elegant presentation, the roll will adorn any festive table, and its delicate taste will provide true enjoyment.
1
Preheat the oven to 170 degrees.
2
Whip the egg whites with salt and sugar until stiff peaks form.
- Egg white: 5 piece
- Salt: 2 g
- Sugar: 200 g
3
Add crushed unsalted pistachios.
- Pistachios: 200 g
4
Spread the resulting mass on a baking sheet lined with parchment paper, leveling it into a square shape about 1-1.5 cm thick.
5
Bake for 15-25 minutes, once the crust turns golden, check with a finger for stickiness and remove if it doesn't stick. Cool the meringue crust.
6
Whip the cream. Gently fold in the mascarpone with a spoon. Whip the entire mixture again.
- Cream 35%: 250 ml
- Mascarpone cheese: 200 g
- Vanilla sugar: to taste
7
Place the meringue on parchment, quickly flip it onto a cutting board or a second tray, and carefully remove the parchment it was baked on.
8
Spread the cream over the surface. Evenly place raspberries on top.
- Raspberry: 200 g
9
Roll the dough into a log, using the bottom parchment for assistance.
10
Decorate with powder, crushed pistachios, and raspberries.
- Pistachios: 200 g
- Raspberry: 200 g
11
Chill in the refrigerator for 30–60 minutes.