Pistachio, Turkish Delight and Rose Roulade
1 ¼ cups caster sugar
1 tbsp cornflour
1 tsp lemon juice
2 tsp rose water
2 tbsp icing sugar, sifted
2 tbsp pistachios, crushed
1 cup double cream
1 cup Turkish delight, cut into bite-sized pieces
1 cup fresh raspberries
½ cup cup pistachio kernels
To make the roulade, preheat the oven to 170ºC.
Line a Swiss-roll pan with baking paper. Grease the paper.
Beat the egg whites in a large bowl with an electric mixer fitted with a whisk at high speed until soft peaks form. Gradually add in half the caster sugar then beat in the remaining caster sugar until stiff, glossy peaks form. Fold in the cornflour, lemon juice and rosewater. Spread the meringue evenly in the prepared pan. Bake for 20 minutes, or until pale golden, then allow to cool for about 1 hour.
Place another sheet of baking paper on a work surface and dust with icing sugar and crushed pistachios. Turn the meringue onto the baking paper. Carefully remove the top sheet of paper.
For the filling, beat the cream until soft peaks form. Spread the beaten cream over the meringue with a palette knife. Sprinkle the raspberries, Turkish delight and pistachio kernels over the cream. Use the paper to help you roll up the meringue from the short end. Ease the roulade, seam side down, onto a serving dish and refrigerate for 1 hour. To serve, cut slices and place lying down on a serving plate.