Meringue roulade with berries
|4||eggs — white|
|salt — to taste|
|125 ml||castor sugar|
|5 ml||rose water|
|50 g||pecan nuts — finely chopped|
|250 g||raspberries — or mixed berries|
|60 g||Turkish delight — diced|
|rose petals — sugared|
Preheat the oven. Prepare a baking tray with baking paper.
Beat the egg whites and salt together until it forms soft peaks. Add the castor sugar with a spoon and beat until the egg whites form stiff peaks. Add the rose water and beat for another minute.
Dish the egg whites onto the baking tray and spread the mixture evenly in a rectangle. Sprinkle the chopped pecan nuts over and bake for about 10 minutes.
Take another sheet of baking paper and place it on a cloth. Sprinkle some castor sugar over the baking paper, turn the baked roulade out onto it and allow it to cool.
Whip the cream until stiff and spread it on top of the cooled meringue. Sprinkle the berries and Turkish delight over, and roll the roulade with the help of the cloth. Allow it to stand with the joint to the bottom so that it can settle.
Place the roulade on a serving platter and decorate with extra berries and sugared rose petals.
Sweet treats work well together so enjoy a syrupy Noble Late Harvest or Muscadel.