Serves: 8
Total Calories: 220

MERINGUE
8 egg whites, at room temperature
1/2 teaspoon cream of tartar
1 3/4 cups baker's or superfine sugar (See note)
2 teaspoons cornstarch
2 teaspoons pure vanilla extract
powdered sugar for dusting
FILLING
8 ounces mascarpone
1/4 cup heavy whipping cream
3 tablespoons baker's or superfine sugar (See note)
1 to 2 teaspoon Orange flower water (See note)
SUGGESTED FRUIT TOPPING MEDLEYS
raspberries, blackberries, and blueberries
kiwi fruit, green grapes, and strawberries
blackberries, passionfruit pulp, and mint

1. To make the meringue: Preheat the oven to 350°F. Line the bottom and sides of a 10-by-15-inch jelly roll pan with parchment paper and grease it lightly. Lightly grease the top rim of the pan and set aside.
2. In a stand mixer set on medium-low speed, beat the egg whites and cream of tartar until foamy. Increase to high speed, slowly add the sugar, and beat until glossy, stiff peaks form. Dust the meringue with the cornstarch, then fold it in with the vanilla.
3. Smooth the meringue into the prepared pan and bake for 30 minutes. It will be puffy and high. Cool for 5 minutes, then loosen any edges that stick to the pan. Gently turn it over onto a sheet of parchment dusted with powdered sugar. Cool for 10 minutes, then peel off the paper.
4. To make the filling: In a medium bowl, mix together the mascarpone, cream, and sugar until blended. Stir in 1 teaspoon orange flower water until blended. Taste, adding additional orange flower water in drops as needed.
5. To assemble: Spread the filling over the meringue. Beginning at a short side, carefully roll up the meringue, using the parchment paper to support it. Chill for 2 to 3 hours before serving. Slice the roulade, and serve it plain or with any of the suggested fruit toppings. It is best served within 4 hours.

Notes: Baker’s or superfine sugar is available in supermarket baking sections. For a quick substitute, whirl 1 cup of granulated sugar at a time in a processor or blender until fine, about 20 seconds.

Orange flower water is available in supermarket liquor sections. It is an aromatic distillation of bitter-orange blossoms and is used as a flavoring.


From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 8
Total Calories: 220
Calories from Fat: 25

More Recipes from the Holiday Baking Cookbook:
Bloody Mary and Baked Mushroom Omelet
Dutch Baby Pancake
Gelato Affogato
Midnight Cowboy Chocolate Chip Cookies
New Year's Eve Meringue Roulade
Next Year's Fortune Cookies
Petite French Almond Cakes
Slivered Biscotti
Spiced Blueberry Sauce
Start-the-New-Year-with-Chocolate Brownie Terrine
Strawberry Orange Morning Relish
Triple-Treat Touchdown Bars
Walnut Walkaways