Rosemary & Mint Easter Roulade


  • 8 large egg whites
  • 1 cup Rosemary Mint Syrup
  • 2 teaspoon vanilla bean paste
  • 2 teaspoon white wine vinegar
  • 2 teaspoon cornstarch


  • 4 ounces mascarpone
  • 1 tablespoon rosemary mint syrup
  • 2 cups heavy cream
  • 3 tablespoons malted milk
  • 1 tablespoon vanilla bean paste
  • 3 cups fresh mixed berries
  • 2 tablespoons julienned mint

Line the base and sides of a 13 by 9-inch pan with parchment paper, making sure to overlap all edges. Spray parchment with coconut spray. For the meringue, in a large bowl, beat the egg whites with an electric mixer until they begin to firm up. Add the rosemary mint syrup to the whites, tip into the bowl in a slow stream. Continue beating until a firm, glossy peak forms. Slowly add in the vanilla, vinegar, and cornstarch. Spread the mixture inside the prepared pan and level with an offset spatula.

Bake for 25-30 minutes at 350 degrees F, until a crust forms and the meringue is cooked through. Remove from the oven and let cool. Unmold the cooled meringue onto a fresh piece of parchment paper. Slowly peel off the lining paper.

For cream place the mascarpone and rosemary mint syrup in a mixing bowl and slowly whisk until smooth. Then slowly add the cream and turn mixer up for about 4 minutes, until your whip cream is ready.

Spread half of the mascarpone whipped cream over the meringue. Leave room around the edges. Scatter 2 cups of the berries evenly over the whipped cream.

Roll up the meringue into a log shape. Carefully transfer the log onto a serving dish. Use the remaining cream to cover log.  Chill for at least 30 minutes. When ready to serve adorn with julienned mint and sprinkle with remaining berries.


Rosemary Mint Simple Syrup:

In pan heat 2 cup water, 2 cup sugar, 1 cup pulled mint, 1/4th cup rosemary. 

Bring all ingredients to a boil, As soon as it coats a spoon turn off and let it cool.

Strain out herbs and place syrup in a jar. Keep extra for a sneeky!