Imported from Instagram
Meringue Roulade with Mandarin Curd and Whipped Cream
A delicate meringue roulade with a crisp shell and soft center, filled with aromatic mandarin curd and light whipped cream. A festive dessert with a bright citrus flavor.
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Ingredients
- 190 g Egg whites (Approximately the whites from 6 eggs)
- Salt (A pinch)
- Citric acid (A pinch; lemon juice is also mentioned in the method)
- Lemon juice (Mentioned in the method instead of citric acid; quantity not specified)
- 250 g Sugar (For the meringue)
- 25 g Cornstarch (For the meringue)
- 300 g Peeled mandarins (Approximately 4–5 mandarins)
- 2 Egg yolks (For the mandarin curd)
- 30 g Sugar (For the mandarin curd)
- 20 g Cornstarch (For the mandarin curd)
- 300 g Cream cheese (Curd-style cream cheese)
- 20 g Powdered sugar (For the cream)
- 150 ml 33% heavy cream (For whipping)
- Parchment paper (For lining the baking sheet and turning over the meringue; not an edible ingredient)
Steps
- 1
Prepare the meringue. Add the salt and citric acid to the egg whites and beat until a white foam forms.
- 2
Continuing to beat, gradually add the sugar. Beat until stiff peaks form: when the bowl is turned upside down, the egg-white mixture should not fall out.
- 3
Add the cornstarch and beat for approximately 1 more minute.
- 4
Transfer the meringue to a parchment-lined baking sheet and spread it into an even layer.
- 5
Dry the meringue at 140°C for 35–40 minutes.
- 6
Remove the meringue from the oven, cover it with a new sheet of parchment paper, and carefully turn it over.
- 7
Remove the parchment paper on which the meringue was baked and leave the base to cool.
- 8
Prepare the mandarin curd. Blend the peeled mandarins until smooth.
- 9
Add the sugar, egg yolks, and cornstarch to the mandarin mixture and stir.
- 10
Bring the mixture to a boil, then reduce the heat and cook until thickened.
- 11
Remove the curd from the heat, strain it through a sieve, and leave it to cool.
- 12
Prepare the cream. Beat the cream cheese, heavy cream, and powdered sugar until thickened.
- 13
Spread the mandarin curd evenly over the cooled meringue and leave it for 10 minutes.
- 14
Spread the cream evenly on top.
- 15
Roll the meringue tightly into a roulade.
- 16
Refrigerate the roulade for at least 30 minutes. The transcript also states that it can be chilled for several hours and then decorated.
Notes
Citric acid is listed in the ingredients, while lemon juice is mentioned in the preparation method; its quantity is not specified. The baking temperature is given without clarifying whether it applies to a convection setting.
Nutrition per serving
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