Raspberry and rose petal meringue roulade - recipe
- Credit: Archant
Roses and raspberries combine in Lisa Osman’s exquisite meringue roulade
Every time that I make this recipe it reminds me of a dear friend. As soon as I begin to measure the ingredients happy memories of a much loved little boy’s first birthday celebrations come to mind. The sweetness of the meringue reminds me of iced biscuits that his Aunties made with love and care; whilst the perfume of the rose transports me to their family garden where we all shared a party tea.
Before whisking egg whites for the meringue wipe the inside of the bowl with a little vinegar on a paper towel. The acid removes any greasy residue which would inhibit the albumen to incorporate air and increase in volume. Reserve the egg yolks in a covered bowl in the fridge to make scrambled egg or custard.
• 4 free range egg whites
• 210g caster sugar
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• 1 tablespoon icing sugar sifted together with 2 teaspoons of cornflour
• Additional icing sugar for rolling
• Half a teaspoon of raspberry or cider vinegar
• A Swiss roll tin lined with baking parchment
1. Set your grid shelf in a four oven AGA to the bottom runner of your baking oven. For a two oven AGA check that your cold shelf is ready for use. Preheat a conventional oven to 180°C or Gas Mark 6
2. Whisk the egg whites to stiff peak stage and then continue whisking whilst you slowly add the caster sugar one spoonful at a time. Continue to whisk for six minutes so that you achieve a stiff and glossy meringue.
3. Carefully fold into the mixture the cornflour, icing sugar and raspberry vinegar. Spread the mixture evenly into your lined Swiss roll tin and place in the baking oven and cook for approximately 20 minutes or cook in the roasting oven of a two oven AGA with the cold shelf placed immediately above. For conventional cooking place on the middle shelf of your oven and allow 20 – 30 minutes to cook.
4. Once the meringue is set, risen and the colour of the froth on top of a latte, remove from the oven. Allow to rest whilst you prepare a sheet of baking parchment sprinkled with icing sugar. Turn the meringue out on to your sheet of paper and allow to cool. Meanwhile make the rose petal cream.
Rose Petal Cream
• 1 fragrant rose (we like David Austin’s ‘Gertrude Jekyll’), remove petals and gently wash and dry them
• 300ml double cream
• A little caster sugar to taste
• A squeeze of lime juice
• 250g raspberries
• Icing sugar
1. Blend the rose petals, cream, caster sugar and lime juice in a food processor, the cream should thicken but if necessary transfer to a bowl and whisk until soft peaks are formed.
2. To serve: Once the meringue is completely cold remove the baking parchment, spread the rose petal cream on to the meringue and top with raspberries. Roll up the meringue and serve with more berries on the side.
3. Cooks’ tip: This dessert freezes well, simply omit the fresh berries and fill with whipped cream and lemon curd before rolling up. Allow 4 hours to defrost in the fridge to serve.
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