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overhead shot of pistachio, raspberry and lemon meringue roll on a board with slice lying down

Pistachio, raspberry and lemon meringue roll

A surprisingly easy to make spectacular summer dessert

Course Dessert
Cuisine International
Keyword easy entertaining, summer berries
Skill Level Easy
Prep Time 30 minutes
Cook Time 15 minutes
standing time 1 hour
Total Time 1 hour 45 minutes
Servings 10
Calories 274 kcal
Author Jacqui 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 tsp white wine vinegar

for the filling

  • 300 ml double cream
  • 6 tbsp good lemon curd
  • 200 g fresh raspberries plus extra to serve
metric - US cups

Method

  1. Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Line a 26 x38cm (10x15in) swiss roll tin with baking parchment.

  2. Place the pistachios in a food processor or grinder and blitz until very finely ground.

  3. 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.

  4. 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.

  5. Bake for 10 minutes then reduce the oven to 160℃ (140℃ fan)/400°F/gas mark 3 and bake for a further5 minutes until just firm to the touch and beginning to crack.

  6. 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.

  7. Whip the cream until just beginning to hold its shape. Add the lemon curd and whisk until soft peaks form. Spread over the meringue.

  8. 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

Recipe 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 Facts
Pistachio, raspberry and lemon meringue roll
Amount Per Serving
Calories 274 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 7g 35%
Cholesterol 41mg 14%
Sodium 68mg 3%
Potassium 125mg 4%
Total Carbohydrates 34g 11%
Dietary Fiber 1g 4%
Sugars 30g
Protein 3g 6%
Vitamin A 9.4%
Vitamin C 6.9%
Calcium 3%
Iron 1.9%
* Percent Daily Values are based on a 2000 calorie diet.