Pistachio Meringue Roulade With Raspberry

Facebook:  / angelkitchencook   Visit my Youtube channel:    / @angelkitchen77   This gorgeous Pistachio Meringue Roulade filled with raspberry and whipped cream is absolutely delicious. This heavenly cake is light, delicate and soft with a marshmallow texture just like the pavlova. PISTACHIO MERINGUE ROULADE WITH RASPBERRY 5 egg whites (room temperature) 160g fine sugar 2 tsp corn starch 1 tsp white vinegar 50g pistachios (chopped) 125g raspberry Whipped Cream : 200ml cold double cream (35%-40%) 1 tbsp sugar ½ tsp vanilla essence Icing sugar (powdered sugar) for dusting Baking time: 30 minutes or till slightly firm (crisp) Baking Temperature: 150°C Silicon baking mat Music: Canon in D Major by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...) Source: http://incompetech.com/music/royalty-... Artist: http://incompetech.com/