Pistachio and Chocolate Meringue Roulade

Submitted by Kingston House Impressions | Print this page
Recipe of the Week

  Pistachio and chocolate meringue roulade


5 egg whites

½ Teaspoon white vinegar

½ Teaspoon corn flour

180g Brown sugar

40gms Pistachios (toasted and crushed)

40gms Dark chocolate (grated)

200mls whipped cream

10gms Icing sugar


Heat oven to 180oc .Line a flat tray with baking paper and spray with canola spray. Whisk egg whites to they start to aerate, add vinegar and cornflour, continue to whisk .Gradually add sugar and whisks until it forms a stiff peak.

Spread the meringue to cover tray, sprinkle pistachios and bake for 8mins or until lightly golden. Let cool. Spread a layer of glad wrap over your bench and dust with icing sugar. Carefully turn your meringue onto the glad wrap and gently remove the paper. Hold grated chocolate through your whipped cream and spread over the meringue. Using the glad wrap roll up the meringue and refrigerate, serve with a berry coulis and crushed roasted pistachios and a crisp wafer.

Recipe by Chef Andrew Bardwell – Kingston House Impressions

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