Pistachio raspberry roll

6 servings
1 hour 30 min

The first thing to do is to make merengue for roll. To do this, take egg whites and beat them at high mixer speed until fluffy, so that they increase in volume.

Prepare the sugar, vinegar and starch.

When the egg whites have beaten into a stable foam, gradually, without stopping whipping, pour sugar, starch into the mass and add vinegar.

Whisk for a few more minutes to make the mass shiny, glossy and steady enough.

Peel the pistachios from the shell and grind using a blender very finely.

Gently stir the ground pistachios into the lush protein mass. It is most convenient to do this with a shoulder blade.

Then place the mass on a baking sheet lined with baking paper. Use a blade to distribute the mass evenly throughout the tray. Place in an oven preheated to 180 degrees for 15-20 minutes.

Cook the meringue sponge until lightly golden.

Then pull it out of the oven, cover it with another sheet of baking paper and turn it over. Remove the piece of paper on which the cake was baked. Let it cool.

For the cream, whisk the oily cream (at least 33% fat) with the powdered sugar to a lush stable cream.

Spread the cream evenly over all the surfaces of the meringue cake.

Place raspberry berries all over the cream.

Use a sheet of la pastry to twist into a roll. Put the roll in the fridge for an hour so that the cream freezes a little and the roll soaks. It is not necessary to store it for a long time. Soak a little and serve to the table and treat. Have a nice tea party!