How can I store the meringue?

Fridge: Covered for up to 1 day in advance. Freezer: Not recommended after filling. Meringue sheet can be frozen in advance. Reheating: Not necessary - serve cool. Cutting: About 10 min out of the fridge before serving for a slightly softer filling.

Can I prepare the meringue sheet a day in advance?

Yes, bake and cool completely, store airtight until filling and rolling.

Fresh raspberries instead of frozen?

Yes, drain well to avoid making the filling too wet.

Meringue cracks during rolling?

No problem, it adds to the rustic effect.

Make your own pistachio butter?

Mix finely chopped roasted pistachios with plant-based butter/margarine and sugar.

Meringue roll with pistachio, raspberry & coconut cream

Name: Meringue roll with pistachio, raspberry & coconut cream
Cook time: 40 min
Total time: 40 min
Yield: 6P
Ingredients: 150 ml egg whites (at room temperature); 250 g fine sugar; 30 g icing sugar; 1 teaspoon cornstarch; 1 teaspoon vanilla powder; 400 ml whipped coconut cream; 1 teaspoon vanilla powder; 4 tablespoons pistachio butter; 200 g raspberries (frozen or fresh); A handful of pistachios (unsalted, chopped); 1 organic untreated rose (edible, color of choice); a little bit of egg white; 1 bowl of fine sugar; 100 ml egg whites; 100 g fine sugar; 80 g icing sugar

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40 min + 4 h in the fridge

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Medium

This dessert is a real showstopper for Christmas: looks super fancy but it's not too bad in terms of work. You make a light meringue plate, fill it with a delicious coconut, pistachio and raspberry mix, roll it up tightly and finish it with crystallized pink leaves and meringue swans, stars and bows for an extra festive effect. Bonus: lactose-free and gluten-free, ideal for guests with intolerances.

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Ingredients

What do you need?

Quantity: 6P

Meringue roll
150 ml egg whites (at room temperature)
250 g fine sugar
30 g icing sugar
1 teaspoon cornstarch
1 teaspoon vanilla powder

Filling
400 ml whipped coconut cream
1 teaspoon vanilla powder
4 tablespoons pistachio butter
200 g raspberries (frozen or fresh)
A handful of pistachios (unsalted, chopped)

Crystallized pink petals
1 organic untreated rose (edible, color of choice)
a little bit of egg white
1 bowl of fine sugar

Decoration (swans, stars, bows)
100 ml egg whites
100 g fine sugar
80 g icing sugar

150 ml egg whites (at room temperature)
250 g fine sugar
30 g icing sugar
1 teaspoon cornstarch
1 teaspoon vanilla powder

400 ml whipped coconut cream
1 teaspoon vanilla powder
4 tablespoons pistachio butter
200 g raspberries (frozen or fresh)
A handful of pistachios (unsalted, chopped)

1 organic untreated rose (edible, color of choice)
a little bit of egg white
1 bowl of fine sugar

100 ml egg whites
100 g fine sugar
80 g icing sugar

Make it veggie!

Vegetarian; you can replace raspberries with cranberries or cherries for variation.

Preparation method

How do you make this?

Making meringue sheet: Preheat the oven to 150°C (top-bottom). Whip 150 ml of egg whites with 250 g of fine sugar for about 10 minutes until a stiff glossy meringue forms (no grains between thumb and forefinger). Sift in the cornstarch and icing sugar and fold in briefly. Line a baking sheet with baking paper and spread the meringue mixture into a rectangle, evenly thick all over. Optional: create patterns on the top. Bake for 25 minutes in the oven until the top is lightly crispy and soft inside.

Let cool, place new baking paper on top and turn over so that the bottom is on top. Carefully remove the original baking paper.

Filling & rolling: Whip the coconut cream with vanilla powder until fluffy. Evenly spread the filling over the cooled meringue sheet, leaving a small edge free on one short side. Drizzle the nut paste over it. Distribute raspberries and chopped pistachios over the filling. Roll tightly from the short side closest to you, with the seam underneath. Refrigerate for at least 4 hours to set.

Decoration: Crystallized pink leaves: Pick the leaves, brush thinly with egg white, roll in sugar, let dry on baking paper (not in the oven), for 1 day.

Meringue decoration: Whip 100 ml of egg whites with 100 g of fine sugar to stiff meringue, fold in 80 g of icing sugar. Fill a piping bag and pipe patterns on baking paper. Dry in the oven at 90°C for 1 hour.

Remove the roll from the fridge, make some dollops of leftover coconut-pistachio filling on top. Finish with crystallized leaves, swans, stars, and bows. Optionally dust with powdered sugar for a snow effect.