Pistachio Meringue Roulade With Raspberry

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This gorgeous Pistachio Meringue Roulade filled with raspberry and whipped cream is absolutely delicious. This heavenly cake is light, delicate and soft with a marshmallow texture just like the pavlova.
PISTACHIO MERINGUE ROULADE WITH RASPBERRY
5 egg whites (room temperature)
160g fine sugar
2 tsp corn starch
1 tsp white vinegar
50g pistachios (chopped)
125g raspberry
Whipped Cream :
200ml cold double cream (35%-40%)
1 tbsp sugar
½ tsp vanilla essence
Icing sugar (powdered sugar) for dusting

Baking time: 30 minutes or till slightly firm (crisp)
Baking Temperature: 150°C
Silicon baking mat

Music:
Canon in D Major by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...)
Source: http://incompetech.com/music/royalty-...
Artist: http://incompetech.com/

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