Rose Roulade Pavlova with Lychee Whipped Cream and Mango Curd

Okay, you hit the jackpot -- a super easy, super delicious dessert that is a total showstopper.  Perfect for spring because it's nice and light too.  I came up with it to take to dinner at a friend's -- Indian food, which I thought would leave us all pretty stuffed (especially since her food is mmmmmwwwaaaahhh delish.)  Indian desserts are anything but light, so this ode to Indian flavors seemed like a better way to go.

Candied Rose Petals

• 2 tsp Meringue Powder
• 2 Tbsp Water
• A couple cups of caster sugar
• 3 organic roses

1. Pour the sugar into a small, deep bowl.
2. Mix the meringue powder and water in a prep bowl until you have a smoky fluid.
3. Peeling each leaf off of the roses one by one, dip in the meringue mixture until coated. Let the excess drip into the bowl.
4. Pat the rose petal into the bowl of sugar, flipping so both sides are coated evenly
5. Set on parchment to dry in a cool dry space (overnight works best)
6. Repeat with all the petals

Mango Curd

• 1/4 cup mango puree
• 3 egg yolks
• 1/2 cup sugar
• 2 Tbsp lemon juice
• 1 stick unsalted butter

1. Whisk together all ingredients except the butter in a small saucepan until combined.
2. Add chunks of butter (about 1 tbsp each) to the mixture and heat over medium, stirring to melt the butter.
3. Continue whisking continuously until the mixture thickens and coats the back of a spoon, at least 5 minutes.
4. Strain into a small dish, cover with plastic wrap so it touches the curd, and refrigerate overnight.

Lychee Whipped Cream

• 10 lychees from a can (stored in syrup)
• 2 cup heavy whipping cream
• 3 tbsp sugar

1. Chop the lychees finely and strain as much liquid as possible out of them
2. Whip the cream with the sugar until stiff peaks form.
3. Fold in the lychees.

Meringue

• 4 egg whites
• 1 tsp white wine vinegar
• 2 tsp vanilla extract
• 1 tsp corn starch
• 2/3 cup sugar (5 oz)

1. Line a swiss roll pan with parchment so that the parchment extends up the edges of all four walls.
2. Preheat the oven to 325 F
3. Whip the egg whites to soft peaks.
4. Add the sugar a few tbsp at a time and continue whipping until firm glossy peaks form, about 7 minutes.
5. Add the white wine vinegar, vanilla, and corn starch and whip until combined
6. Smooth the meringue into the pan so it is level.
7. Bake for 30 minutes.
8. Flip the meringue out onto a clean kitchen towel topped with parchment paper and a sprinkle of powdered sugar on top of that when still warm and roll the towel up with the meringue, so you have a long, skinny, roll.
9. Unroll when cool and remove the parchment and towel.

Roulade

Leaving an inch margin on both long sides of the roll and one short side, spread the mango curd in a thin layer (it is only enough for a very thin layer) over the entire meringue

Spread the whipped cream on top, reserving a cup.

Roll the meringue.

Top with the reserved whipped cream and the rose petals

Refrigerate for at least 1/2 an hour before serving.