Serves 6-8
Ingredients
MERINGUE TUTU TIERS
3½ tsp cornstarch/cornflour
1½ cups / 300g / 10½ oz superfine sugar
1½ tsp pure Tahitian vanilla extract
1½ tsp raspberry vinegar (see below)
½ tsp white wine vinegar
6 / 180ml / 6fl oz egg whites, room temperature
PRESERVED ROSE PETAL SAUCE
¼ fl cup / 60ml / 2 fl oz rosewater
1 cup / 140g / 5 oz raspberries frozen, thawed
3½ tbsp / 50ml / 1¾ fl oz grenadine
¼ cup / 60g / 2 oz white sugar
¼ fl cup / 60ml / 2 fl oz raspberry vinegar
1 tsp lemon juice
¼ tsp pink peppercorns, cracked
½ vanilla pod, split and scraped
3 roses unsprayed pink roses,* petals separated (reserve some petals for garnish)
TAHITIAN VANILLA CREAM
¼ fl cup / 300ml 10 fl oz whipping cream, chilled
1 cup / 225g / 8 oz crème fraîche or sour cream, chilled
1 tbsp / 15g / ½ oz superfine sugar
2 tsp / 10 ml Tahitian** vanilla extract
TO ASSEMBLE
1¼ cup / 170g / 6 oz raspberries, fresh
1-2 pink roses to decorate
* Unsprayed fragrant roses from the home garden are perfect!
** Tahitian vanilla, with its pronounced flowery fragrance, balances ‘en pointe’ with the scent of rose petals.
† Baking time will vary depending on your oven.
Directions
Meringue tutu tiers
Preheat oven to 275ºF/140ºC. Line 2 baking trays with foil and trace 3 circles with the edge of a spoon: 8-in/20-cm on one tray; and 6-in/15-cm and 4-in/10-cm on the other. Set aside.
Whisk cornstarch and sugar together. In another bowl, stir together vanilla and vinegars. In a clean dry bowl of a stand-mixer, or using an electric mixer, on medium speed whip the egg whites with a pinch of sea salt until they hold soft peaks. Add sugar mixture 1 Tbsp at a time. When all sugar is added, beat a minute longer. Add vinegar mixture and turn to high, beating until meringue is glossy and holds stiff peaks, about 3 minutes.
Spoon meringue inside circles, making a wide shallow bowl in the center of each. Using the back of a spoon make wavy ‘tutu’ shapes on edges. Place trays in center of oven, then turn down heat to 210ºF/100ºC. Bake until meringues have a crisp crust and feel dry to the touch (the insides will remain chewy), about 1 hour.† Keeping door closed, turn oven off, cooling meringues in oven for an hour. As meringues cool, they will crack slightly.
Preserved rose petal sauce
Place all ingredients (except petals) with a pinch of sea salt in a small pot. Bring to a simmer and stir until sugar is dissolved. Strain into a jug, returning vanilla pod to sauce. Rinse pot, then fill with 2 in/5 cm of water. Bring to a boil, and add rose petals. Lower to a gentle simmer and poach for about 3 minutes, tasting a few petals to check they are no longer bitter, but softened and tender. Drain petals and stir into sauce. Cover and refrigerate until chilled. Will keep chilled for 2 weeks.
Tahitian vanilla cream
In a large mixing bowl, whip cream to soft peaks, then fold in crème fraîche. Add sugar and vanilla, whipping until light and thick.
To assemble and serve
Spoon a dollop of cream in centre of serving plate to hold first meringue layer in place. Spread with a layer of cream, dot with raspberries and drizzle rose petal sauce on top. Repeat with remaining layers, drizzling extra sauce down sides. Garnish with fresh petals and serve immediately.
Raspberry Vinegar
In writing Vanilla Table, I often discovered an ingredient that I ‘knew’ was on the shelf at the local market was indeed on the shelf... just in another country! I made this quick opaque raspberry–vanilla vinegar for just such an occasion while making the preserved rose petal vinegar on page 150. For best flavor, let stand 2 days before straining and bottling.
