To make a meringue plate: Preheat the oven to 150°C (top-bottom). Beat 150ml egg whites with 250g fine sugar for about 10 minutes to form a stiff, glossy meringue (no grains between thumb and index finger). Sift in the cornflour and icing sugar and fold briefly. Line a baking tray with baking paper and spread the meringue mixture into a rectangle, evenly thick throughout. Optional: make motifs in the top. Bake in the oven for 25 minutes until the top is slightly crispy and the inside is soft.
Allow to 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: Beat the coconut cream with vanilla powder until fluffy. Fold in the pistachio powder. Spread the filling evenly over the cooled meringue sheet, leaving a small border on one short side. Divide raspberries and chopped pistachios over the filling. Roll up tightly from the short side close to you, with the seam underneath. Place in the refrigerator 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), ±1 day.
Meringue decoration: Beat 100ml egg white with 100g fine sugar into a stiff meringue, then fold in 80g icing sugar. Fill a piping bag and pipe motifs onto baking paper. Dry in the oven at 90°C ±1 hour.
Remove the roll from the refrigerator and make a few dots of leftover coconut-pistachio filling on top. Finish with crystallized leaves, swans, stars and bows. If desired, sprinkle with icing sugar for a snow effect
Tips
- Make sure the mixing bowl and whisks are grease-free.
- Egg whites at room temperature give more volume.
- Roll directly after baking or cooling for flexibility.
- For cutting: use a sharp knife and rinse in hot water between cuts.
- Prepare the crystallized leaves a day in advance.
