Meringue Roll with Raspberries & Pistachios

The meringue roll with raspberries and pistachios is a dessert that impresses with the contrast between the crispy meringue and the smooth, sweet-sour cream flavored with fresh raspberries. The pistachios add texture and a slightly salty taste that balances the sweetness. Preparation begins with whipping the meringue until fluffy, baking it slowly, and cooling it completely, then filling it with mascarpone and sour cream, and decorating it with raspberries and pistachios. Perfect when you want to serve a special dessert without too much hassle.

This roll can be baked for a special occasion or just to treat yourself on a regular day. This is especially true now that raspberry season has begun. The combination of airy meringue, light cream, and the sweet-tart flavor of berries is an explosion of taste sensations. And it’s easy to make.

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  For the roll, make sure to use egg whites at room temperature. Therefore, you should take the eggs out of the refrigerator beforehand and separate the whites from the yolks.
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  Start beating the egg whites at medium speed until they become foamy. Single bubbles should appear on the surface. Then pour all the sugar into the egg whites. You need to use fine granulated sugar so that it dissolves more quickly. Or the sugar can be replaced with powdered sugar. A few minutes after starting to beat, add the lemon juice. I beat the egg whites for exactly 10 minutes from the moment I added the sugar.
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  The meringue should be dense but airy. To check, turn the bowl upside down to make sure it doesn’t run down the sides. Add 2 tablespoons of starch and mix for another minute so that the starch is evenly combined with the rest of the mixture. Line a baking sheet with parchment paper and spread the meringue evenly on the tray.
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  Sprinkle the top generously with almond petals.
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  Transfer the baking sheet to the preheated oven and bake at 150 degrees for about 25-30 minutes. A thin layer of sugar should form on the surface.
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  Remove the tray from the oven and turn it over onto a silicone mat. Leave it to cool completely. In the meantime, prepare the cream. Mix the whipping cream, mascarpone, and powdered sugar with a mixer for about 5-7 minutes. The cream is ready, put it in the fridge.
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  When the roll has cooled completely, remove the paper from it.
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  Apply a generous amount of cream.
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  Sprinkle with chopped pistachios and arrange a row of berries.
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  Using a silicone mat, without touching the meringue with your hands, carefully roll it into a roll.
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  Cut the sides of the meringue roll. And start decorating. Use a pastry syringe to make waves of cream.
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  Decorate the top with raspberries and currant branches. The roll should be refrigerated for at least one hour.