PISTACHIO ROLL with raspberries ♥️ Crispy crust and delicate filling ☆ Easy recipe!

Meringue roll with pistachios and raspberries. It’s not difficult to prepare, but it turns out very tasty! The dessert melts in your mouth, it is not at all cloying, but very tender with pleasant sour notes of raspberries.
Creamy curd cream (creamcheese) can be replaced with mascarpone. You can use frozen raspberries, or replace them with another berry, at your discretion.
In order for the meringue to turn out correctly, you need to ensure that no water or yolk gets into the egg white. Beat the meringue first at low speed and then at medium speed. Do not beat at high speed or beat for too long, otherwise the meringue may crack after baking. Do not over-expose the meringue in the oven; if it is too dry, it may also crack.
You can grind pistachios yourself. If the color of the pistachios is yellow, then the meringue will be yellow. If you need green, buy green pistachio flour. It is not necessary to add starch; if you don’t want to, you can skip it.
It is better to keep the pistachio roll in the refrigerator for at least 3 hours, this will make it tastier because it will be soaked.
For the pistachio meringue:
- 5 egg whites (190g);
- 240g sugar;
- 100g pistachio flour;
- a pinch of salt;
- 1 tbsp corn starch (optional).
For cream:
- 300g creamy curd cheese (mascarpone, creamcheese);
- 150g cream (33-35%);
- 40g powdered sugar;
- 5g vanilla;
- raspberries.
1. Separate the whites from the yolks. Make sure that no yolk or water gets into the white, otherwise the meringue will not turn out. In a large bowl, combine the egg whites and a pinch of salt. Beat on low speed until foamy. Then add sugar and beat the egg whites until you get a thick meringue. It will be white and if you turn the bowl over, the meringue will not spill out.
2. Add pistachio flour, starch (optional) and mix with a spatula until smooth. Movements from bottom to top.
3. Spread parchment paper on a baking sheet, pour in the meringue and make a rectangle about 30 by 40 cm. Bake in the oven at 150°C for 30 minutes, you can turn on convection so that it bakes evenly.
4. After cooling, turn the finished roll onto parchment or a towel. Carefully remove the parchment from the meringue.
5. The ingredients for the cream should be cold. Combine them in a bowl and beat until stiff peaks form. Place about 2-3 tbsp of cream in a pastry bag with a star tip for decoration.
6. Distribute the cream over the meringue and add raspberries. Carefully roll the meringue along the long side and cut in half. Pipe the cream on top, sprinkle with pistachios, garnish with strawberries and refrigerate for at least 3 hours.
00:00 - Preparing meringue with pistachios
01:15 - Cream
01:52 - Assembling the pistachio roll
02:35 - Decor
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#meringueroll #pistachioroll #meringue

[@user-dv8gb4om4w]

И непонятно почему у такого профессионала, так мало подписчиков.Вы делаете замечательные, изысканные десерты🙂

[@moyahalalkuhnya]

Благодарю!

[@Try-Taste.]

Съемка видео и то как вы это делаете на высоком уровне! Желаю развитие канала в дальнейшем. Вы этого действительно достойны.

[@moyahalalkuhnya]

Спасибо большое! 🌼

[@amazingday40]

Какая,эстетика 😍

[@moyahalalkuhnya]

Спасибо 🌼

[@tanya_mashegirova]

Добрый вечер. Выглядит очень вкусно, скажите, пожалуйста, где берете фисташковую муку ?😊

[@moyahalalkuhnya]

Добрый вечер, спасибо! Я купила её в Стамбуле, в магазине "Makbul".