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Pistachio Meringue Roll with Roasted Strawberries

A beautiful pistachio cream coats a chewy, dense, nut-laden meringue filled with roasted strawberries.
Course Dessert
Cuisine American, British, Canadian, French
Keyword #pistachio, #pistachiocream, #roastedstrawberries, #strawberry, #strawberrydesserts
Servings 8 servings

Ingredients

Pistachio Cream

  • ½ cup pistachio paste (see link)
  • 2 cups whipping cream
  • 1 cup mascarpone
  • ½ tsp pistachio or ( ¼ tsp. almond extract)
  • ½ tsp vanilla extract

Pistachio Meringue

  • 1 cup ground pistachios (available at Nuts.com, or make your own)
  • 1 cup white sugar, plus 2 tbsp.
  • tsp cornstarch
  • ¾ cup egg whites, at room temperature
  • 1 tsp vinegar
  • ½ tsp pistachio extract

Candied Pistachios

  • 1 cup pistachios
  • 2 tbsp sugar

Roasted Strawberries

  • 7 cups fresh strawberries
  • ½ cup sugar
  • 1 hull vanilla bean
  • juice from ½ lemon
  • 1 pinch salt

Instructions

  • Set the oven rack to the middle position and set the oven to 425°F (220°C).
  • Line a 12 x 17 inch (30 x 43 cm) sheet pan with parchment paper and set aside.
  • In a small bowl, combine the ground pistachios with 2 tbsp of sugar and the cornstarch.
  • Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Begin mixing on medium speed until egg whites are foamy. Increase the speed to medium high and beat until soft peaks.
  • Add remaining 1 cup of sugar in a slow stream, then stop the machine and scrape down the edges.
  • Continue beating until the egg whites form stiff, shiny peaks.
  • Add in the vinegar, pistachio or almond extract.
  • Remove the bowl from the mixer and gently fold in the ground pistachio mixture, one third at a time.
  • Spread the meringue evenly in the pan, levelling the top gently.
  • Place in the oven. Immediately reduce the heat to 275°F (140°C).
  • Bake until meringue is lightly set and light golden brown, about 40 minutes. Leave on a wire rack until completely cool.
  • Turn oven back to 375°F (190°C).
  • Wash strawberries and slice off the tops. Slice biggest ones in half. Toss with lemon juice, sugar and vanilla pod.
  • Roasted, stirring one or twice, until just softened and swimming in juice, about 30 minutes. Let cool.
  • Rinse out the bowl of the stand mixer. Add 1/2 cup of cream to the pistachio paste, and blend together with the paddle attachment. Blend until smooth.
  • Scrape off the paddle attachment and replace it with the whisk attachment. Add in mascarpone, the extracts and the rest of the cream. Beat together until stiff.
  • Spread the cream evenly over the meringue, leaving a little border for spillover.
  • Strain strawberries and rough chop (or squish with freshly washed hands) and spread over cream.
  • If you have a helper to assist with the roll, do so. It will crack. You don't care, because you are not Martha Stewart and you are covering it with cream anyway. Do your worst.
  • Slather more pistachio cream over the outside, and pop it in the fridge or freezer while you candy the whole pistachios.
  • Warm pistachios over low heat with 2 tbsp sugar stirring all the time. Let cool.
    Decorate roll with more strawberries and pistachios.
  • Serve within a couple of hours. Prepare yourself for adoration and pledges of undying loyalty. Happy Easter!