Baking

Here’s your full proof recipe to this beauty!

Ingredients:

//Roulade//

☑️6 Egg Whites

☑️ 1 Cup Sugar

☑️ 1/4 Cup Cornstarch

☑️ 1 TableSpoon Vinegar

//Creme//

☑️ 3 Cups Heavy Whip Cream

☑️ 2 Teaspoons Vanilla Bean Paste

// Filling & Decor //

☑️ Pistachios (Salted)

☑️ Strawberry

☑️ Raspberry

☑️ Gold Flakes

Directions For Meringue-

Whip egg whites with sugar until stiff peaks, about 20 minutes.
Fold in the lemon juice and cornstarch.
Spread onto Pan lined with Parchment Paper, keep it 1/2 inch thick!
PREHEAT OVEN FIRST & Bake the meringue for 30 minutes at 300*F , then turn off the oven, insert a wooden spoon into the oven door, and leave the meringue for 15 minutes. Then remove from the oven and cool.

Making the Creme:

Beat the Heavy whip cream with vanilla paste for 5-10 minutes in a mixer! Just that easy!!

Assembling the Roulade-

Flip the meringue and set it back onto the baking sheet.
Spread the creme, then add blended pistachios. And fresh raspberries evenly
Roll the meringue roulade into a tight roll. Decorate the top with piped cream, and your berries, and gold flakes! Enjoy!