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Raspberry Roulade
- Serves
6–8
- Difficulty
Easy
- Ready in
3 hr
Published 2016
This dessert requires some delicate handling, but if it cracks a little, never mind, that’s also very pretty!
Ingredients
4 225 g 8 oz
Method
BEAT THE EGG WHITES TO SOFT PEAKS IN A MIXING BOWL WITH AN ELECTRIC BEATER, THEN ADD THE SUGAR IN THREE LOTS, BEATING WELL BETWEEN EACH ADDITION. The sugar needs to be
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I love the addition of lemon curd and mascarpone in this recipe. The temperature is too high though, even when considering that "every oven is different." I always bake meringue at a lower temperature, but for some reason assumed there was some hidden wisdom in this recipe. Well, there isn't. I burned my first meringue in 10 minutes. I made a new one as follows: preheat to 300F (150C), pop in the meringue and immediately lower to 265F (130C). It took about 35-40 minutes.