Imported from Instagram
Tender Meringue Roll with Cream and Raspberries
A light meringue roll with a crisp baked crust, delicate creamy filling, and tart berries. The author recommends raspberries, but any berries can be used.
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Ingredients
- 6 egg whites (Chilled; the yolks are not used.)
- salt (A pinch.)
- 280 g sugar
- vanillin (Amount not specified.)
- 150 g 35% heavy cream (The author recommends Petmol or Parmalat cream.)
- 100 g mascarpone (The author recommends Galbani or Bonfesto.)
- powdered sugar (1–2 tbsp.)
- berries (Any kind; the author usually uses raspberries. Amount not specified.)
Steps
- 1
Take the chilled eggs and separate the whites from the yolks. The yolks are not needed for this recipe.
- 2
Add a pinch of salt to the egg whites. Turn on the mixer and immediately gradually add the sugar together with the vanillin.
- 3
Whip the egg-white mixture at maximum speed until stiff peaks form.
- 4
Preheat the oven to 150 °C using conventional top-and-bottom heat, without convection.
- 5
Line a baking sheet with parchment paper. Spread the meringue mixture onto it and distribute it evenly over the surface.
- 6
Bake the meringue for 30–35 minutes at 150 °C. Do not increase the temperature, otherwise the roll may become rubbery.
- 7
Check for doneness with your finger: the meringue should not stick to your hands. If the surface cracks, the meringue layer is ready.
- 8
Turn the meringue layer onto another sheet of parchment and carefully remove the top sheet of paper.
- 9
While the meringue layer is cooling, prepare the cream: whip the heavy cream, mascarpone, and powdered sugar. Do not overwhip the cream.
- 10
Spread the cream over the cooled meringue layer.
- 11
Arrange the berries over the cream. The author uses raspberries because they have a pleasant tartness.
- 12
Roll the meringue layer with the filling into a roulade.
- 13
Refrigerate the roll for several hours.
- 14
Before serving, decorate the chilled roll and serve.
Notes
The exact amounts of berries and vanillin, as well as the chilling time, are not specified. The author emphasizes that vanillin is important to prevent the meringue from having an eggy taste, and that the cream must not be overwhipped.
Nutrition per serving
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