Name: Meringue Roulade With Rose Petals and Fresh Raspberries
Yield: Serves 8
Ingredients: 4 large egg whites; 1 1/4 cups/250 g superfine sugar; 1 teaspoon vanilla extract; 1 teaspoon white wine vinegar; 1 teaspoon cornstarch; 3 1/2 ounces/100 g mascarpone; 1 tablespoon confectioners' sugar; 1 1/2 tablespoons rose water; 1 3/4 cups/400 ml heavy cream; 1 1/4 cups/150 g fresh raspberries; 2 tablespoons dried rose petals; 1 teaspoon slivered pistachios (or regular, if unavailable, crushed); Confectioner's sugar, for dusting

Meringue Roulade with Rose Petals and Fresh RaspberriesJonathan Lovekin

Light, pretty, festive, and special, this can pull off the trick of being either the Christmas Yule log (without the chocolate or the sponge) or the perfect pudding for a midsummer lunch.

Recipe notes

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