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Meringue roll with strawberries and blueberries

0
664
Kitchen French
Calorie content 191.4 kcal
Portions 6 port.
Cooking time 210 minutes
Proteins * 3.3 gr.
Fats * 12.5 g
Carbohydrates* 21.2 g
* per 100 gr. product
Meringue roll with strawberries and blueberries
Content

Meringue roll is a great dessert for summer gatherings in nature. It is a perfect combination of crispy meringue, butter cream and fresh berries. It may seem to you that this airy dessert is very difficult to prepare at home, but believe me, this judgment is deceptive.

Ingredients

Cooking process

step 1 out of 11
Prepare the meringue base for the roll. To do this, separate the whites from the yolks. Do this very carefully so that the yolk does not get into the whites and prevent them from beating. Leave the proteins to stand at room temperature. This is necessary so that, during the whipping process, the powdered sugar dissolves more easily in the proteins and the meringue mass turns out to be homogeneous and stable. From the leftover yolks, you can make a wonderful custard for any other dessert.
step 2 out of 11
Place the whites in a deep bowl, add a pinch of salt to them and start whisking at low speed. After a light foam appears, increase the speed and start adding the powdered sugar. For the preparation of meringue, it is advised to use powdered sugar, not granulated sugar. Since it dissolves better in proteins and allows them to become as airy as possible.
step 3 out of 11
Beat the whites until firm, or, as they say, until strong peaks. Then reduce the speed and add cornstarch with lemon juice. Continue whisking for a couple more seconds until the mixture is smooth.
step 4 out of 11
Cover the baking sheet with a silicone or Teflon mat. If you do not have one, then use ordinary parchment, pre-wiped with a napkin soaked in sunflower oil. Place the whipped egg whites with the icing sugar on a baking sheet and gently smooth with a silicone spatula. You should have a rectangular layer with a dough not more than 2 cm thick. Sprinkle the meringue with almond petals on top.
step 5 out of 11
Preheat the oven to 150 ° C, place a baking sheet with meringue in it and bake it for about 30-35 minutes. The finished meringue crust should be golden brown on the outside and remain tender and soft on the inside.
step 6 out of 11
Remove the crust from the oven, cover it with a sheet of parchment or a towel, place a metal grate on top and turn it over. Carefully peel off the silicone mat or parchment from the crust and let it cool completely.
step 7 out of 11
Prepare the cream. In a whipping bowl, combine cold mascarpone cheese, cold cream and powdered sugar. Whisk all ingredients into a smooth, smooth paste. Do not overdo it, otherwise the cream may exfoliate.
step 8 out of 11
Wash the strawberries, remove the stalks and pat dry. Then cut into small pieces. Sort out the blueberries.
step 9 out of 11
Put the cream on the chilled crust.Spread it gently over the entire surface. Arrange the berries on top.
step 10 out of 11
Twist the roll, helping yourself with the parchments on which the cake was turned over. Do not be alarmed if the crust on the roll cracks, this will not spoil the taste of the dessert in any way. The rolled roll, wrap the parchments and refrigerate for 2 hours.
step 11 out of 11
After the time has passed, remove the roll from the refrigerator. Trim the edges slightly to make the roll look more aesthetically pleasing. Decorate as desired. Cut into portions and serve.
Bon Appetit!

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