Mary berry lemon and pistachio meringue roulade
Mary berry lemon and pistachio meringue roulade is a delicious dessert that features a light and fluffy meringue filled with whipped cream, tangy lemon curd, and crunchy pistachios. It’s perfect for any occasion and sure to impress your guests!
Why people also love Mary berry lemon and pistachio meringue roulade
People love Mary Berry’s lemon and pistachio meringue roulade because it has a perfect balance of flavors and textures. The light and fluffy meringue pairs well with the tangy lemon curd, while the crunchy pistachios add an extra layer of texture to the dessert. It’s also visually stunning, making it a great centerpiece for any occasion.
One of the best things about Mary Berry’s lemon and pistachio meringue roulade is that it can be adapted to suit different tastes. For example, you could swap out the lemon curd for raspberry or passionfruit curd instead. Or if you’re feeling adventurous, you could try adding some chopped fresh fruit like strawberries or kiwi to the filling.
Another interesting story behind this dessert is that it was actually inspired by Mary Berry’s travels in Switzerland. While there, she fell in love with Swiss rolls but wanted to put her own spin on them using ingredients that were more readily available in England. The result was this delicious lemon and pistachio meringue roulade!
It’s also worth noting that making a perfect meringue can take some practice – so don’t be discouraged if your first attempt doesn’t turn out quite right! Some tips for making a successful meringue include ensuring that your egg whites are at room temperature before whisking them, adding the sugar gradually to avoid deflating the mixture, and being careful not to over-whisk it. With a little patience and practice, you’ll be able to create a beautiful and delicious dessert that will impress all your friends and family!
Ingredients:
- 4 large egg whites
- 225g caster sugar
- 50g chopped unsalted pistachios, plus extra to decorate
- 300ml double cream
- Grated zest of one lemon
- Juice of half a lemon
- Lemon curd
Instructions:
- Preheat your oven to 160°C fan/180°C/gas mark four.
- Line a baking tray with parchment paper.
- After this,Whisk the egg whites in a clean bowl until stiff peaks form.
- Gradually add in the caster sugar while continuing to whisk until it becomes glossy and thick.
- Fold in the chopped pistachios using a spatula or metal spoon.
- Spread out evenly on your lined baking tray and smooth the surface.
- Bake in the oven for 20-25 minutes until lightly golden brown on top.
- While it’s baking, whip together the double cream with grated lemon zest, lemon juice, and a few spoonfuls of lemon curd to taste.
- Once baked, remove from oven and let cool slightly before flipping onto another piece of parchment paper dusted with icing sugar.
- Spread the whipped cream mixture over your meringue evenly leaving some space around edges
- Using parchment paper underneath as support roll up gently starting at one end until you have created a spiral shape roulade
- Place on serving dish or platter then decorate with additional chopped pistachios if desired.
Quick Facts
- Prep time: 20 minutes
- Cook time: 25 minutes
- Total Time: 45 minutes
- Difficulty: Intermediate
- Yield: Serves 8-10 people
Serving suggestions:
- Top with dollop of whipped cream and fresh berries before serving.
- Dust with powdered sugar before serving.
Expert Tips & Tricks:
- Let your egg whites sit at room temperature before whisking.
- Gradually add in the caster sugar while continuing to whisk until it becomes glossy and thick.
- Be careful not to over-whisk the meringue mixture, as this can cause it to deflate.
Nutrition Information (per serving):
- Calories – 363 kcal
- Fat – 21.2g
- Carbohydrates -38.
- 5g
- Protein – 4.7g
- Fiber – 1.2g
- Sugar – 37.3g
- Sodium – 47mg
Presentation:
The roulade should be sliced into thick rounds and placed on a serving platter or individual plates for each guest. The spiral shape of the roulade will make for an eye-catching presentation, especially when decorated with chopped pistachios and fresh berries on top.
Variations and substitutions for Mary berry Lemon and Pistachio Meringue Roulade:
- Fruit Variations: You can use different types of fruit instead of berries to top the roulade such as sliced kiwi, mango or passionfruit.
- Nut Substitutions: If you don’t have pistachios on hand, you could substitute them with other nuts like almonds or hazelnuts.
- Flavor Variations: Instead of lemon curd, you could try using orange or lime curd for a different flavor profile.
- Gluten-Free Option: To make this recipe gluten-free, simply replace the cornflour with arrowroot powder.
- Dairy-Free Option: To make this recipe dairy-free, swap out the double cream in the filling with coconut cream whipped to soft peaks.
- Vegan Option: For a vegan version, you can replace the egg whites with aquafaba (the liquid from a can of chickpeas) and use vegan curd instead of lemon curd. You can also substitute the double cream in the filling with coconut cream whipped to soft peaks.
- Chocolate Variation: For a chocolate twist, you could add cocoa powder to the meringue mixture and fill it with chocolate ganache or hazelnut spread instead of lemon curd.
- Boozy Option: Add some alcohol like limoncello or Grand Marnier to your fruit topping for an extra kick.
- Savory Twist: Instead of sweet toppings, try filling your roulade with savory ingredients such as smoked salmon and cream cheese for a unique appetizer option.
Recommendations and notices:
- Make sure to use a clean, dry bowl when whisking the egg whites. Any trace of grease or moisture can prevent the egg whites from forming stiff peaks.
- When rolling up the roulade, be gentle but firm so that it doesn’t crack or break apart.
- The meringue will soften over time due to contact with the filling, so it’s best to serve this dessert within a few hours of making it.
- If you’re short on time, you can make the lemon curd and pistachio mixture ahead of time and store them in separate containers until ready to assemble.
- This recipe is quite sweet, so adjust sugar levels according to your preference.
- Don’t skip out on dusting powdered sugar on top of the roulade before serving. It adds a nice finishing touch and balances out the tartness of the lemon curd.
- If you’re having trouble rolling up the meringue, try placing a piece of parchment paper over it while rolling to prevent sticking.
- Be careful when handling the pistachios as they can be quite oily and stain clothing or surfaces.
- This recipe is perfect for special occasions like holidays or dinner parties but can also be enjoyed any time as a sweet treat!
FAQ for Mary berry lemon and pistachio meringue roulade
Yes, you can make the meringue up to 1 day in advance. Keep it in a sealed container at room temperature until you’re ready to put it together.
No, this recipe is not suitable for freezing as the meringue will become soft and sticky when thawed.
You could substitute pistachios with other nuts like almonds or hazelnuts if preferred.
Be gentle but firm when rolling up your roulade. If it does crack, simply dust it with powdered sugar to cover up any imperfections.
Yes, you can use store-bought lemon curd if preferred. Just make sure it’s a good quality brand and adjust the sweetness levels accordingly.
The assembled roulade will keep for up to 2 days in the fridge, but it’s best enjoyed within a few hours of making it.
Yes, you can substitute regular sugar with caster sugar if that’s what you have on hand. It may affect the texture slightly but should still work fine.
Conclusion
Mary Berry’s Lemon and Pistachio Meringue Roulade is an impressive dessert that combines tangy lemon curd with fluffy meringue and crunchy pistachios. The recipe is easy to follow, but it does require a bit of patience and attention to detail when making the meringue. Once you’ve mastered the technique, however, you’ll be able to create a stunning dessert that’s sure to impress your guests!
