RASPBERRY AND ROSEWATER MERINGUE ROULADE

Preparation Method :

• The Roulade: Whisk egg whites to soft peaks. Gradually whisk in sugar until mixture is stiff and shiny.
• Add cornflour and vinegar. Reserve 2 tablespoons almonds and fold the rest into meringue with a metal spoon.
• Spoon into prepared tin and spread out evenly to edges and corners. Scatter remaining almonds on top.
• Grease and line a 9x13-inch swiss roll tin with baking parchment.
• Preheat oven to 180°C / 350°F / gas mark 4 and bake for 20-25 minutes or until pale golden.
• Lay a sheet of parchment on work surface and dust it with granulated sugar. Turn out meringue onto parchment, peel off lining paper and cool.
• The Filling: Spread créme fraîche over meringue, smoothing it out to the edges but leave a border down one side.
• Scatter crushed raspberries and the seeds of pomegranate over créme fraîche and roll up from the long side where the cream has been spread right to the edge.
• Place roulade on a serving plate, seam down and chill for half an hour. Scatter crystallised rose petals over to serve.