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Meringue roll with pistachios and raspberries

0
3482
Kitchen French
Calorie content 276.8 kcal
Portions 4 port.
Cooking time 50 minutes
Proteins * 5.7 g
Fats * 17.2 g
Carbohydrates* 30.8 g
* per 100 gr. product
Meringue roll with pistachios and raspberries
Content

This roll is an exquisite dessert, which is suitable both for home tea drinking and for a festive table. The roll according to this recipe turns out to be moderately sweet and airy. Fresh raspberries and pistachios are its highlight. Prepare such a delicacy and it will be a discovery for you!

Ingredients

Cooking process

step 1 out of 8
At the very beginning, you need to grind the peeled pistachios. Use a blender for this. Grind the pistachios until they are flour, let there be small blotches of pieces.
step 2 out of 8
To make a roll, you need pure proteins. Take eggs and separate whites and yolks. Prepare the required amount of powdered sugar. We send a pinch of salt to the proteins and begin to beat them at a slow speed. Increase the speed gradually. When bubbles begin to appear in the proteins, add the powdered sugar to them with a spoon. Do this gradually, do not add all the powder at once. When all the powder is in the whites, continue beating for about 10 minutes. It is necessary to ensure that the proteins keep their shape.
step 3 out of 8
Then add half of the chopped pistachios to the protein mass. Mix everything, but do not whisk.
step 4 out of 8
It's time to get busy with the oven. Turn it on and heat it up to 150 degrees. Prepare a baking tray. Cover it with parchment. Spread the meringue on the paper and flatten with a spatula. We put to bake in a preheated oven for 40 minutes.
step 5 out of 8
You can check the readiness of the meringue by pressing it with your finger. In the place of pressure, it will crack a little. Take the cake out of the oven, cover it with another piece of paper and turn it over. Leave the meringue to cool.
step 6 out of 8
Let's go to the cream for the filling. We take out the cream from the refrigerator. Pour them into a bowl and start whisking, gradually bringing the mixer speed to maximum. When the cream starts to hold its shape, add the mascarpone and vanillin to it. We continue to whisk.
step 7 out of 8
When the cake has cooled down, cover it on top with an even layer of cream. Leave a small distance around the edges. Sprinkle chopped nuts and fresh raspberries on the cream. We turn the meringue into a roll. Top it off with raspberries or leftover pistachios as desired.
step 8 out of 8
Place the finished roll in the refrigerator for at least 30 minutes. The treat is ready!

Enjoy your tea!

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