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Meringue roll with strawberries and pistachios

0
787
Kitchen French
Calorie content 308.3 kcal
Portions 4 port.
Cooking time 90 minutes
Proteins * 10.8 g
Fats * 22.6 gr.
Carbohydrates* 28 gr.
* per 100 gr. product
Meringue roll with strawberries and pistachios
Content

Sweet meringue with a crispy crust while tender on the inside, fragrant pistachios, airy cream of cream cheese and cream and, in addition to everything, juicy, sweet strawberries. Have you imagined this taste? That's right, it's the perfect combination! Cook it once and you will repeat it over and over.

Ingredients

Cooking process

step 1 out of 16
Peel the pistachios and fry them in a skillet until golden brown. Since unsalted pistachios are quite difficult to find on the market, you can safely use ordinary salted pistachios for making a roll.
step 2 out of 16
Grind the fried pistachios in a blender bowl. You should have a pistachio crumb.
step 3 out of 16
Separate the whites from the yolks. On average, one egg white (category C-1) weighs 30-35 grams, so if you do not have scales, you should use about 5 eggs. It is necessary to separate the whites from the yolks very carefully, since the slightest drop of fat trapped in the protein of their yolk will not allow them to be whipped into a dense mass.
step 4 out of 16
Pour salt into the protein and start whisking at medium speed, increasing gradually to maximum. When the protein is beaten into a lush foam, start adding powdered sugar (200 gr.) In portions.
step 5 out of 16
When the protein is beaten to a soft peak, add the starch and continue beating for about 30 seconds.
step 6 out of 16
As a result, you should get a dense mass that will not drain from the heap and rim when turned upside down.
step 7 out of 16
Add pistachio crumbs and pasta to the whipped meringue. Pistachio paste is sold in all confectionery stores, but if you do not have the opportunity to purchase it, then simply increase the number of pistachios to 90 grams. Stir gently with a silicone spatula to avoid damaging the lightness of the whipped egg white.
step 8 out of 16
Preheat the oven to 180 ° C. Line the baking sheet with a silicone mat or good quality parchment paper and place the meringue there. Flatten gently, giving the meringue a rectangular shape.
step 9 out of 16
Bake the meringue cake for 20-25 minutes, until golden brown. If your oven has a top-bottom cooking mode, use it.
step 10 out of 16
After removing the crust from the oven, cover it with a towel and turn it over using a second baking sheet or wire rack. Peel off the silicone mat or parchment and let the cake cool completely
step 11 out of 16
At this time, go in for the cream. To prepare it, whip cold cream until fluffy, then add powdered sugar (50 gr.) And add cream cheese in parts. Continue whisking all ingredients for about 2-3 minutes.
step 12 out of 16
Sort fresh strawberries, wash and cut into small pieces.
step 13 out of 16
Put the finished butter cream on the cooled meringue cake and spread it evenly over the entire surface.
step 14 out of 16
Spread the chopped strawberries evenly over the cream. Pressing in slightly to facilitate further rolling.
step 15 out of 16
Very carefully roll the meringue cake with cream and strawberries into a roll, while helping yourself with a towel. Put the finished roll in the refrigerator for 1-2 hours.
step 16 out of 16
Decorate the roll as you like and serve the perfect treat to your table.
Bon Appetit!

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