A delightful summer dessert. Pistachio, raspberry and lemon meringue roll – Soft gooey pistachio meringue rolled with a lemon cream and fresh raspberries.

After shooting these pictures for my blog I took this pistachio, raspberry and lemon meringue roll to a friends house as she was having a few people round for drinks. I'm so glad I did, I could easily have eaten far too much myself if it had stayed in my house a second longer than it needed to. Meringue, cream and summer berries are such a divine mix its hard to beat. But let me tell you the addition of pistachios to the meringue and tangy lemon curd to the cream lifted it to another level. It soon got eaten with rave reviews.

But there's no need to take my word for it, you can try it yourself. It was only relatively recently that I started making meringue rolls as I thought they looked a bit tricky. All I can say is I wish I had made them sooner . They are much easier than I thought. Rolling the meringue can hide a multiple of sins but still tastes amazing. So go on and give it a try.

Pistachio, raspberry and lemon meringue roll

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A surprisingly easy to make spectacular summer dessert

Course Dessert

Cuisine International

Keyword easy entertaining, summer berries

Skill Level Easy

Prep Time 30

Cook Time 15

standing time 1

Total Time 1 45

Servings

Calories 274

Author Jacqueline Bellefontaine

Ingredients

for the meringue

50 g pistachios plus a few extra to serve
4 large egg whites
225 g caster sugar plus extra to sprinkle
1 tsp cornflour
1 teaspoon white wine vinegar

for the filling

300 ml double cream
6 tablespoon good lemon curd
200 g fresh raspberries plus extra to serve

metric - US cups

Instructions

Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Line a 26 x38cm (10x15in) swiss roll tin with baking parchment.
Place the pistachios in a food processor or grinder and blitz until very finely ground.
Whisk the egg whites in a large mixing bowl until standing in stiff peaks. Gradually whisk in the sugar a tablespoonful at a time and continue whisking until you have a thick glossy meringue.
Sprinkle the cornflour, vinegar and ground nuts over the surface of the meringue and gently fold in. Tip into the lined tin and spread level.
Bake for 10 minutes then reduce the oven to 160℃ (140℃ fan)/400°F/gas mark 3 and bake for a further 15 minutes until just firm to the touch and beginning to crack.
Meanwhile, place a clean tea towel on the work surface and place a sheet of parchment on top. Lightly sprinkle with a little caster sugar. Turn the cooked meringue out onto the parchment and allow to cool for 1 hour, before carefully peeling the lining parchment away.
Whip the cream until just beginning to hold its shape. Add the lemon curd and whisk until soft peaks form. Spread over the meringue.
Spread the raspberries evenly over the cream. Roll up the meringue starting at one of the short sides using the parchment and teatowel to help you. Carefully transfer to serving plate and serve with extra berries and a few chopped or shredded nuts if desired

Notes

Use a good quality lemon curd that is not too stiff.

Nutrition information is approximate and is meant as a guideline only. IT does not include the extra nuts and raspberries, to serve.

Nutrition

Tried this recipe?Leave a comment or Mention @recipecrumbs or tag #RecipesMadeEasy

Step by Step Pistachio, raspberry and lemon meringue roll

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Comments

4.75 from 8 votes (1 rating without comment)

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Lou | Crumbs and Corkscrews says

August 11, 2019 at 3:54 pm

Wow; a perfect meringue roll with a beautiful swirl and delicious flavours - it's everything I love in a dessert all in one.
- Jacqueline Bellefontaine says
  
  August 12, 2019 at 2:00 pm
  
  Thanks Lou, Meringue cream and fruit is a delicious combination and I was surprised at how easy a meringue roll was to make.
Midge @ Peachicks' Bakery says

July 28, 2018 at 8:24 am

I NEED to make an egg free version of this immediately! It looks stunning and absolutely delicious! *runs off to experiment* #cookblogshare
- Jacqueline A Bellefontaine says
  
  July 28, 2018 at 1:05 pm
  
  Ha Ha Midge Egg free meringue is not my area of expertise but Im sure you will do a fab job.
Mandy says

July 27, 2018 at 2:21 pm

Oh wow Jacqui - this is my dream summer dessert. It looks amazing! Now I need to work on a vegan version...
- Jacqueline A Bellefontaine says
  
  July 28, 2018 at 1:05 pm
  
  Thanks Mandy Good luck on the vegan version
Eb Gargano | Easy Peasy Foodie says

July 26, 2018 at 5:25 pm

Oh my, this looks AMAZING!!! Yes I think I could be tempted to eat for too much of this too. 😀 Eb x
Lesley Garden says

July 26, 2018 at 3:32 pm

Wow Jacqui, this looks fab and right up my street. I think this is probably close to dessert perfection for me! A lovely recipe and a great share.
Cat | Curly's Cooking says

July 25, 2018 at 8:17 pm

This looks incredible, love the combination of flavours. It is my idea of a perfect pudding.
- Jacqueline A Bellefontaine says
  
  July 26, 2018 at 10:31 am
  
  Thank you Cat
Angela / Only Crumbs Remain says

July 25, 2018 at 9:42 am

I'm not at all suprised you got rave reciews about the meringue roll Jacqui, it sounds fabulous and looks amazing too 🙂
Angela x
- Jacqueline A Bellefontaine says
  
  July 25, 2018 at 11:22 am
  
  Thanks Angela
David says

July 23, 2018 at 3:44 pm

Just lovely! I have a post coming soon of Ottolenghi’s meringue roll. Now I can’t wait to try yours!
- Jacqueline A Bellefontaine says
  
  July 24, 2018 at 8:43 am
  
  Fabulous Let me know how you get on.
Kat (The Baking Explorer) says

July 22, 2018 at 5:21 pm

It look stunning Jacqui and I adore all the flavours you've used!
- Jacqueline A Bellefontaine says
  
  July 24, 2018 at 8:44 am
  
  Thanks Kat