One of the most delicate and beautiful desserts is the meringue roll. It consists of a thin layer of whipped egg whites and cream. Also in meringue rolls are often added various fruits and berries. The
recipe for meringue is quite difficult.
In ancient times it was even more difficult to create such a roll. Judging by cookbooks, the first mention of meringue roll dates back to 1875. Before that, there was a meringue-like cake. But, it was impossible to call it a meringue dessert.
Nowadays, anyone can make a meringue roll if they practice.
Dough ingredients:
- Juice of 1/2 lemon;
- Egg whites – 200 g;
- Salt – a pinch;
- Powdered sugar – 200 g;
- Lemon juice – 10 ml;
- Cornstarch – 20 g.
Ingredients for the cream:
- Mascarpone – 500 g;
- Powdered sugar – 30 g;
- Vanilla – pinch;
- Cream 33% – 150 ml;
- Raspberries – 250 g.
Preparation:
Beat the whites with granulated sugar to a puffy foam to prepare the meringue. Gradually pour powdered sugar into the protein mixture, continue beating with a mixer
. After adding powdered sugar, pour lemon juice into the protein mixture. Whip until stable peaks appear. Pour the starch into the mixture, beat with a mixer until the starch dissolves in the protein mixture.
Place the meringue on a parchment-lined baking tray. Line the meringue on the entire surface of the tray, bake at 150 degrees for 30-35 minutes.
To prepare the cream, mix the mascarpone with powdered sugar, vanilla and cream, whisk thoroughly until creamy. Remove the parchment from the bottom of the crust, smear the surface of the meringue with cream.
In rows, place the raspberries on the creamy surface. Wrap the meringue with cream and raspberries into a roll with the filling inside.
Put the roll in the refrigerator for 3-4 hours.
You can leave some cream to decorate the roll before serving. We also recommend using cream cheese instead of mascarpone cheese.
