Pistachio Raspberry Mascarpone Meringue Roll

All the cooking secrets are in this recipe! This meringue roll with mascarpone and raspberries, despite its apparent complexity, is quite easy to make. The most important thing is to prepare the meringue correctly. But with tips and tricks, you will succeed the first time, and this baking will become your favorite signature dish!
cook time: 3h 35 min
Caleb Huxley
Pistachio Raspberry Mascarpone Meringue Roll

Nutrition Facts (per serving)

322
Calories
18g
Fat
30g
Carbs
6g
Protein

Ingredients (8 portions)

Meringue:

Sugar 200 g
Pistachios 20 g
Egg whites 5 pc
Starch 1 tbsp
White wine vinegar 1 tsp
Vanillin 0.25 tsp
Salt 1 g

Filling:

Mascarpone 250 g
Cream 150 ml
Raspberries 100 g
Pistachios 100 g
Powdered sugar 80 g

Decoration:

Raspberries 20 g
Pistachios 20 g
Mint 1 g

Recipe instructions

Step 1

Step 1
How to make meringue roll? First, prepare the necessary ingredients for the meringue. The whites should be cold without any yolk admixture, and the container in which they are stored and whipped should be clean, without droplets of water. If any of these two conditions are violated, the whites will not whip into foam.

Step 2

Step 2
Finely chop the pistachios with a knife or grind in a coffee grinder.

Step 3

Step 3
Mix sugar with starch and vanillin.

Step 4

Step 4
Beat the egg whites with salt at low speed for 1 minute, then gradually add sugar mixed with starch and vanillin. Continue beating until thick. The mass should be whipped to such a density that it does not fall off the beaters, but remains on them in the form of a frozen drop.

Step 5

Step 5
Mix wine vinegar and chopped pistachios into the beaten egg whites.

Step 6

Step 6
Mix everything with a mixer or spatula.

Step 7

Step 7
Transfer the protein mass to a baking sheet lined with oiled parchment and level it, forming an even rectangular cake. Bake the meringue for about 20 minutes at 170°C until golden brown. Determine the degree of browning according to your taste. I usually bring the cake to a barely noticeable golden color, but this time I wanted the cake to be darker. In general, the darker your cake, the more clearly the layers of cake and cream will be separated in the cut.

Step 8

Step 8
The finished cake should be slightly springy and not crumble, or crumble only at the edges. Cool the crust on the baking sheet. Then turn it over onto clean parchment paper sprinkled with powdered sugar and remove the paper. You can cut off uneven and very dry crumbling edges. I didn’t do this because I ended up cutting off the ends of the roll anyway.

Step 9

Step 9
While the crust is baking, prepare the cream and filling. Cream and mascarpone should be very cold, straight from the refrigerator.

Step 10

Step 10
Wash and dry the raspberries.

Step 11

Step 11
In a bowl, combine cold mascarpone, cream, powdered sugar and beat until smooth.

Step 12

Step 12
But it is important to take into account that mascarpone cannot be whipped for too long, it can become flakes. And different manufacturers whip cream at different speeds. Therefore, it may turn out that you have already over-whipped the mascarpone, but have not yet whipped the cream. Therefore, I advise you to whip the cream separately first. As soon as they begin to thicken, add the mascarpone and powdered sugar and beat until smooth, but not for long.

Step 13

Step 13
Spread the cream evenly over the cooled meringue cake, reserving a little for decoration. Place raspberries on top. I also sprinkled with chopped pistachios. ! If you still dry out the cake, then if you apply cream on it and hold it for 2-3 minutes, the cake will soften slightly and it will be easier to roll it up.

Step 14

Step 14
Carefully roll the cake into a tight roll.

Step 15

Step 15
Decorate the roll with the remaining cream from the pastry bag, raspberries and chopped pistachios and refrigerate for 2 hours. Bon appetit!

Additional rubrics

Related recipes