Meringue roulade with rose petals and fresh raspberries from Plenty More (page 344) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is on p.332 in the US edition.

  • finebec on October 28, 2018

    Will make on a day when I have enlisted a master baker to help me.

  • Astrid5555 on July 30, 2016

    Stunning and delicious! Thanks to Barb_N's comment I trusted the roulade to roll despite its initial crispiness. Could not find any raspberries, so I used pitted and halved cherries for the filling and whole cherries with their stems for the decoration on top. Will make again!

  • Barb_N on January 03, 2015

    I first saw this gorgeous dessert on The Wednesday Chef which gave me the impetus to try it. It is definitely a show stopper for a special occasion, but not prohibitively difficult. It did not seem inclined to roll as the meringue was kind of crispy (not like marshmallow) when it came out of the oven. I should have trusted the master - once the cream and berries were placed it softened enough to 'roulade'. I will skip the rose petals, mine were more like buds and got in the way of my enjoyment.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.