60g pistachios (50g floor and 10g finely chopped to embellish)
1. Pre warmth the oven to 180C (160C fan)
2. Line a big swiss roll tin or baking tray with greaseproof paper
3. To make the meringue, whisk the egg whites till stiff after which progressively whisk within the sugar a tablespoon at a time, making certain that it’s absolutely integrated earlier than including the subsequent spoonful.
4. When stiff and shiny, rapidly whisk within the cornflour and vinegar.
5. Grind the pistachios in a small blender/grinder till pretty floor however not too tremendous after which gently fold them in with a big metallic spoon.
6. Unfold the meringue combination out in your lined baking tray, smoothing down the floor with a palette knife.
7. Bake for 10 minutes earlier than turning down the temperature to 160C (or 140C fan) for 10-Quarter-hour till beginning to brown on high.
8. Take away from the oven and funky for five minutes.
9. Lay a clear tea towel out on the work floor and place a clear sheet of greaseproof paper on high. Invert your baking tray in order that the meringue is now cooked aspect down onto the clear sheet of greaseproof. Take away the tray and gently roll up the meringue (beginning on one of many quick sides) together with the tea towel and a couple of sheets of greaseproof till you could have a tea towel log form (this may assist to cease any massive cracks in your roulade when rolling up once more). Go away to chill for an hour.
10. Whisk the double cream, icing sugar and rose water in a big bowl till it kinds comfortable peaks.
11. Gently unwrap your roulade, take away the highest layer of greaseproof paper and unfold the cream on high (leaving a niche across the edge as it should unfold out when rolled up once more). Sprinkle the raspberries onto the cream, saving 5 for adorning the highest.
12. Gently roll up the roulade once more, utilizing the skin paper and tea towel that can assist you, and place on a serving dish.
13. Enhance with additional raspberries, chopped pistachios and a sprinkling of icing sugar.
recipe from steenbergs.co.uk