Meringue sweet roll with pistachio cream & raspberry
Amazingly delicious and easy to make dessert. This recipe is a real lifesaver if you have cooked something with the yolks, and don't know what to do with the remaining egg whites.
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- Whip the chilled mascarponge and cream with the powdered sugar at a medium speed until volumnious and dense.
- Add one tablespoon of pistachio paste. As soon as it disperses, add the second one.
- Unfold the roll, grease it with the cream, and put raspberries on top of the cream.
- Decorate at your discretion, and chill the finished dessert in the fridge for at least 1 hour.