Monday, 20 April 2009

Pavlova Meringue Roulade with Cherries & Rosewater Mascarpone

Serves 6-8

4 egg whites
225g caster sugar
1 tsp white wine vinegar or red wine vinegar
2 tsp rose water
1 tsp cornflour, sifted

For the filling
250g Mascarpone
1 tbsp caster sugar
1 - 2 tbsp rose water
300g Cherries, halved and stoned

Preheat the oven to 180ÂșC, gas mark 4.
Line a Swiss roll tin with foil, folding the sides up to make a frame 4cm (11/2in) high, squeezing the corners together. Brush lightly with vegetable oil.
Whisk the egg whites in a bowl until soft peaks form. Fold in the rosewater, red or white wine vinegar and cornflour.
Add the sugar and whisk at full speed for about 4–5 minutes until stiff peaks form.
Smooth the meringue into the prepared tin with a palette knife and bake in the oven for 20-30 minutes, until faintly browned and firm to the touch.
Allow the meringue to cool for a few minutes, then turn out upside onto another sheet of foil which has been lightly dusted with icing sugar, gently removing the foil on the base. Allow to cool completely.

For the filling:
Soften the mascarpone by gently beating, add the caster sugar and rosewater to taste.
Spread the mascarpone evenly over the meringue. Scatter the halved and stoned fresh cherries over.
Holding the foil closest to you, roll up the roulade away from you (roll the longest side, not the shortest) and leave it in the foil until you are ready to serve (it will hold neatly here for a couple of hours in the fridge).
When ready to serve, unwrap the roulade and gently push onto a serving dish using a palette knife or cake slice.
Dust with icing sugar and decorate with a few more cherries, if you wish.

***
SO good! I've never made a roulade before, or a swiss roll and this just worked wonderfully.
I also like that you can pretty much substitute any fruit that takes your fancy in place of the cherries. I used blueberries and they worked really well. I'd be interested to see how peaches or nectarines worked with the flavour of the rose water.
I'd also love to try it with some exotic fruits, maybe a combination of mango and pomegranate.
I originally saw this recipe on TV and she suggested using poached rhubarb or poached gooseberries too.

You could also try strawberries, raspberries, blackberries or grapes. There must be almost no end to the variety!

Taken from: The TV & Internet

No comments: