- 8 free-range egg whites
- 375 g caster sugar, plus extra for sprinkling
- 2 t corn flour
- 2 t white vinegar
- 3 x 175 ml tubs Turkish-Rose yoghurt
- 50 g dates, pitted and chopped
- 1 x 100 g pack pistachios
- Rose petals, to garnish
Preheat the oven to 160°C.
Beat the egg whites until soft peaks form, then slowly add the caster sugar and whisk until it has dissolved and the mixture is smooth and glossy. Add the corn flour and vinegar and fold with a spoon until combined.
Line a baking tray with greaseproof paper and spread the meringue mixture evenly over the tray. Bake for 20 minutes then remove from the oven and flip over onto a sheet of greaseproof paper sprinkled with caster sugar.
Top with generous spoonfuls of Turkish-Rose yoghurt, then scatter with chopped dates and pistachios (reserve a few of the latter for garnishing). Carefully fold over one of the meringue edges to resemble a swiss roll. Scatter with rose petals and the reserved pistachios before serving.
Cook’s note: If the meringue cracks when rolling, simply keep going and gently press it back together.