Pistachio roll with raspberries

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   The first step is to prepare the meringue for the roll. To do this, take the egg whites and beat them at high speed with a mixer until fluffy and increased in volume.

2. STEP 2

   

   Prepare sugar, vinegar and starch.

3. STEP 3

   

   When the egg whites have whipped into a stable foam, gradually, without stopping whipping, add sugar, starch and vinegar to the mixture.

4. STEP 4

   

   Beat for a few more minutes until the mixture becomes shiny, glossy and fairly stable.

5. STEP 5

   

   Peel the pistachios and chop very finely using a blender.

6. STEP 6

   

   Gently fold the ground pistachios into the fluffy egg white mixture. The most convenient way to do this is with a spatula.

7. STEP 7

   

   Then place the mixture on a baking tray lined with baking paper. Using a spatula, spread the mixture evenly throughout the pan. Place in the oven preheated to 180 degrees for 15-20 minutes.

8. STEP 8

   

   Cook the meringue sponge until light golden brown.

9. STEP 9

   

   Then remove it from the oven, cover it with another sheet of baking paper and turn it over. Remove the sheet of paper on which the cake was baked. Let it cool.

10. STEP 10

    

    For the cream, whip heavy cream (at least 33% fat) with powdered sugar until a fluffy, stable cream.

11. STEP 11

    

    Spread the cream evenly over all surfaces of the meringue cake.

12. STEP 12

    

    Place raspberries all over the cream.

13. STEP 13

    

    Using a baking sheet, roll into a log. Place the roll in the refrigerator for an hour so that the cream hardens a little and the roll is soaked. There is no need to store it for a long time. Soak a little and serve and help yourself. Enjoy your tea!

Comments on the recipe

Elena Elena

05.11.2023

4.7

Very tasty roll and beautiful. You can also look at the version of the roll with mascarpone and raspberries.