This exquisite dessert is easy to make by following our recipe.
Crispy meringue that melts in your mouth, creamy filling, and fresh berries — meringue roll is often found on the menus of restaurants and patisseries. Despite its complex appearance, it can be made at home. The recipe was provided by a culinary blogger known by the nickname
Preparation does not require special skills; the main thing is to follow the instructions carefully and sequentially.
Meringue Roll
Ingredients:
6 egg whites;
250 g powdered sugar;
1 tbsp (level) cornstarch;
a pinch of citric acid;
a pinch of salt;
For the filling:
200 g mascarpone cheese;
80 g cream 33%;
40 g powdered sugar;
fresh or frozen raspberries;
almond flakes.
Preparation:
First, carefully separate the egg whites from the yolks. Beat the chilled egg whites with a mixer on low speed. Add the citric acid and gradually increase the speed.
When the egg white mixture becomes fluffy, gradually add the powdered sugar while continuing to beat. Add a new portion of powdered sugar only after the previous one has completely dissolved.
After all the powdered sugar has been added, continue to beat the mixture until stiff peaks form. This will take about 8-10 minutes. Then add the cornstarch and beat for another minute.
Preheat the oven to 170 °C and line a baking sheet with parchment paper. Spread the meringue in an even layer about 1.5 cm thick on the baking sheet. Bake in the oven for about 20 minutes until a thin crust forms. You can check the readiness of the meringue by lightly touching it — the crust should crack, while the inside remains soft.
Be careful not to over-dry the meringue layer, as a dry meringue will be difficult to roll. Leave the finished meringue layer to cool.
Meanwhile, prepare the cream. In a deep bowl, beat the chilled mascarpone cheese with powdered sugar. In a separate bowl, whip the chilled cream.
Combine the mascarpone and whipped cream, and beat the cream with a mixer again.
Spread a thin layer of cream on the meringue layer and distribute the raspberries on top. Leave some cream for decorating the dessert. After placing the filling, carefully roll the meringue into a roll using the parchment paper.
Decorate the finished roll with the remaining cream and almond flakes. Place it in the refrigerator for an hour. The meringue roll is ready.
Source: 1001sovet
