Anna Pavlova's meringue roll with raspberries

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to make Anna Pavlova's meringue roll? Prepare all the necessary ingredients for baking meringue. You will also need a clean and dry bowl for whipping the egg white dough. A glass, enamel, or ceramic container is suitable, but not an aluminum one, otherwise the protein will turn gray.

2. STEP 2

   

   How to beat egg whites correctly? In order for the whites to beat well, the eggs must be fresh and chilled (out of the refrigerator). When you separate the whites from the yolks, be careful. It is important that not a drop of yolk gets into the white. Beat with a mixer at minimum speed. Add sugar and vanillin little by little. Do not stop the whipping process. When the sugar is completely dissolved, increase the mixer speed and beat the egg whites until stiff peaks form.

3. STEP 3

   

   Add white wine vinegar and cornstarch. To avoid protein settling, stir the mixture carefully and slowly. Vinegar is necessary to stabilize proteins. You can replace it with lemon juice. Starch prevents sugar from quickly absorbing moisture from the air, so the finished meringue will be crispy on the outside and soft, creamy on the inside. Corn starch can be replaced with potato starch, but the amount should be reduced by half.

4. STEP 4

   

   Preheat the oven to 180°C. To prevent the meringue from sticking when baking, cover the baking sheet with parchment or grease the bottom with butter. Lay out the dough. Level the surface. Bake for about 25-30 minutes. Each oven bakes differently. Therefore, the baking time and temperature may need to be changed. When the meringue turns a light yellow shade, check. It should be dry on top and slightly damp and sticky on the bottom.

5. STEP 5

   

   Remove the crust from the oven and leave it to cool directly on the baking sheet. Prepare the filling. You will need heavy cream, raspberries, powdered sugar, vanilla.

6. STEP 6

   

   Raspberries can be fresh or frozen. Wash fresh raspberries under running water. Pat dry on paper towels. Thaw frozen berries (be sure to drain the liquid from defrosting the berries). You can take any other berries: strawberries, cherries, blueberries.

7. STEP 7

   

   Whip the cream into a strong foam. How to whip cream correctly? Use a product with at least 30% fat content, otherwise it will not fluff up. The cream, like the bowl for whipping, must be very cold, so before whipping, keep it in the refrigerator for at least 1-2 hours. Start beating with the mixer at the lowest speed, gradually increasing the speed.

8. STEP 8

   

   Since heavy cream whips very quickly, regular sugar does not have time to dissolve, so it is better to use powdered sugar. Vanillin can be replaced with vanilla sugar (in the appropriate proportion specified in the instructions). How do you know if the cream is whipped enough? The creamy mass should retain its shape and not spread. The main thing here is not to overwhip the cream so that it does not turn into butter.

9. STEP 9

   

   Sprinkle the surface of the protein cake generously with powdered sugar through a fine strainer.

10. STEP 10

    

    How to properly turn meringue over without damaging it? Cut baking paper to the appropriate size and cover the baking tray with the cooled crust. Place a cutting board on top. While holding it, flip the baking sheet over. The cake will end up on baking paper.

11. STEP 11

    

    Lay out the buttercream. Spread it evenly over the surface of the crust, leaving a 2.5 cm margin around the edges.

12. STEP 12

    

    Place raspberries evenly on top.

13. STEP 13

    

    Roll the roll tightly. Wrap it in parchment, cling film or foil. Place the roll in the refrigerator for 2-3 hours until it is well soaked in the cream.

14. STEP 14

    

    Before serving, sprinkle the roll with powdered sugar. Garnish with berries and fresh raspberry leaves. Meringue Pavlova roll is ready!

Comments on the recipe

katushafin

10.11.2023

4.7

Maria, thank you very much for the interesting recipe. I want to share this recipe: The most tender and airy FRENCH LEMON TART WITH MERINGUE

Milanka

10.11.2023

4.5

The roll turned out delicious to taste! I coated it with cream on top and decorated it with fresh berries and pieces of fruit. Tender, crumbly, melts in your mouth, but still holds its shape! This is a real discovery for me, I was always afraid to work with dough without dough! Thank you very much for the recipe!