2019-07-01 The Australian Womens Weekly Food

BAKLAVA & ROSEWATER
MERINGUE ROLL
PREP + COOK TIME  HOUR + COOLING
& REFRIGERATION SERVES 

eggwhitesatroomtemperature
¼cups(
g)castersugar
tablespoonsfinelychopped
roastedwalnuts
tablespoonsflakedalmonds
choppedfinely
¼cup(g)icingsugar
graspberries
piecesbaklava(g)
tablespoonspomegranateseeds

FILLING
gmascarpone
¼cup(
g)Greek€styleyoghurt
tablespoonhoney
teaspoonrosewaterapproximately
(seenotes)
gfreshraspberriestorn

 PreheatoventoCCfan 
Greasea cmx cmswissroll
pan
linebasewithbakingpaper
extendingthepapercmoverthe
longsides
Beateggwhitesinalargebowl
withanelectricmixeruntilsoft
peaksform Graduallyaddcaster
sugarbeatingaftereachaddition

untilsugarisdissolvedandmixture

isglossyandfirmSpreadmixture

evenlyintopan
sprinklewith

walnutsandalmonds

ƒ Bakemeringueforminutesor

untilgoldenbrownontopReduce

temperatureto„CCfan


bakeforafurtherminutesoruntil

setandfirm

 Meanwhileplaceapieceofbaking

papercmlongerthanthepanona

bench
coverwithsiftedicingsugar

 Immediatelyturnmeringueonto

sugaredpaper
carefullypeelaway

liningpaperCoolforminutes

„ Meanwhilemakefilling

Spreadfillingevenlyover

meringueCoarselycrushraspberries

inasmallbowlwithafork
spoon

overfillingUsingpaperasaguide

rollmeringueuptightlyfromone

shortsideTransferonbaking

papertoatrayseam‰sidedown

Refrigerateforminutes

… Servemeringuerolltoppedwith

brokenpiecesofbaklavaand

pomegranateseeds

FILLING

Combinemascarponeyoghurt

honeyandrosewatertotasteina

smallbowl
foldraspberriesthrough

TEST

KITCHEN

NOTES

You can substitute

pistachios for the walnuts

and almonds. Rosewater

varies in strength between

brands. Add just a small

amount at a time, and

adjust to suit your taste.

Meringue roll is best made

on day of serving. Fill

and roll up to 
 hours

ahead; refrigerate until

ready to serve.

 #THEWEEKLYEATS

Entertaining Desserts