Pistachio roll with raspberries

Step-by-step cooking

1. Step 1:

   

   The first thing you need to do is to prepare meringue for a roll. To do this, take the egg whites and beat them at high speed with a mixer until fluffy, so that they increase in volume.

2. Step 2:

   

   Prepare sugar, vinegar and starch.

3. Step 3:

   

   When the egg whites have whipped into a stable foam, gradually, without stopping whipping, pour sugar, starch into the mass and add vinegar.

4. Step 4:

   

   Whisk for a few more minutes so that the mass becomes shiny, glossy and sufficiently stable.

5. Step 5:

   

   Peel the pistachios from the shell and chop them very finely with a blender.

6. Step 6:

   

   Gently mix the ground pistachios into the fluffy protein mass. The most convenient way to do this is with a spatula.

7. Step 7:

   

   Then put the mass on a baking sheet covered with baking paper. Use a spatula to evenly distribute the mass over the entire baking sheet. Place in the oven, preheated to 180 degrees for 15-20 minutes.

9. Step 8:

   

   Cook the meringue sponge cake until light golden brown.

10. Step 9:

    

    Then take it out of the oven, cover it with another sheet of baking paper and turn it over. Remove the sheet of paper on which the cake was baked. Let it cool down.

11. Step 10:

    

    For the cream, whisk the heavy cream (fat content of at least 33%) with powdered sugar to a fluffy stable cream.

12. Step 11:

    

    Spread the cream evenly over all the surfaces of the meringue cake.

13. Step 12:

    

    Put raspberries all over the cream.

14. Step 13:

    

    Using a baking sheet, twist into a roll. Put the roll in the refrigerator for an hour so that the cream freezes a little and the roll is soaked. It is not necessary to store it for a long time. A little soaked and serve to the table and help yourself. Have a nice tea party!