Meringue roll with raspberries

5727

Kitchen French

Calorie content 329.4 kcal

Portions 4 port.

Cooking time 70 minutes

Proteins * 5.8 gr.

Fats * 1.7 gr.

Carbohydrates* 35.8 g

Content

A roll like this is a great way to use the proteins left over from other dishes. The recipe for this roll allows you to create a weightless and at the same time delicate dessert, the taste of which is ideally complemented by fresh raspberries.

Ingredients

Cooking process

We start the preparation of the roll with the preparation of proteins. If they are not left from other dishes, it is necessary to separate the whites from the yolks. If there is a ready-made protein mixture at home, then you can use it after defrosting it. The separated proteins should be as clean as possible - without eggshells and traces of yolk.

Add salt to the proteins and start whipping. Use a mixer for this. Remember that the dishes used must be dry and clean for effective whipping. As you whisk, the protein liquid will begin to foam with transparent bubbles and turn into a protein foam. If so, the result has been achieved.

Whisking, in parallel pour vanilla sugar and gradually powdered sugar into the total mass. You should work with a mixer until hard peaks form - a mass that will steadily keep its shape and not flow down the walls of the dishes. The icing sugar should completely dissolve, and the protein mass should become dense and thick.

When you have achieved the required consistency, sift the starch into the protein foam. To prevent dry lumps from remaining, mix it in from the bottom up with a spatula.

The next step is to prepare for baking. Line a baking sheet with parchment paper and butter. Use only quality paper that won't stick. We spread the protein foam on parchment and level it with a spatula into a rectangular sheet about 1-1.5 cm thick.

Sprinkle the future cake with decor - almond petals. If you wish, you can replace them with nuts, chopping them in advance. It is allowed to skip this step and leave the roll without such decorative elements.

Turn on the oven. When it warms up to a temperature of 180 ° C, place a baking sheet in it. The baking time will depend on the characteristics of your oven, approximately 15-25 minutes. Focus on the readiness of the cake - it should dry on top, stop being sticky. Another sign of readiness - the meringue will spring when pressed.

We take out the finished meringue. Cover it on top with another sheet of parchment and turn it over. Peel off the sheet of paper that was the base of the baking. The roll should cool completely.

Let's move on to the filling. Whisk in cold cream and icing sugar.

Add mascarpone cheese to the mixture. Mix everything with a spoon or mixer at the lowest speed. The purpose of this step is simply to combine the ingredients.