Meringue roll with cream

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to bake a meringue roll with cream? Prepare the necessary products for meringue - meringue. Remove the eggs from the refrigerator in advance. Warm whites whip better. Separate the whites from the yolks, be careful - even a drop of yolk will not allow the whites to beat well. Instead of vanillin, you can use vanilla sugar; you will need a teaspoon of it. Vanillin is a concentrated substance, you need a little bit of it, otherwise it will add bitterness.

2. STEP 2

   

   Start beating the egg whites at low speed with a mixer. Then gradually increase the speed to medium. When the whites turn into soft foam, add sugar little by little and add vanillin. Beat the whites for a long time, 10-15 minutes, until glossy and thick. The mixer whisks should leave clear marks so that when you turn the bowl over, the whites will not fall out of it. Wash the eggs with baking soda first, as there may be harmful bacteria on their surface.

3. STEP 3

   

   Line a baking tray with baking paper. It must be of good quality so that the meringue does not stick to it. It is better to take one with Teflon or silicone coating. Place the whipped whites on the paper and distribute them evenly over the entire surface. I have a baking tray 30*40 cm. The thickness of the protein layer is about one and a half cm.

4. STEP 4

   

   Preheat the oven to 170°C, top-bottom mode. Place a baking sheet with meringue in it. Bake the meringue for 15-20 minutes. It should become creamy in color and spring back slightly when pressed. I took the meringue out after 15 minutes because I was afraid it would brown too much. You could hold it longer by lowering the temperature. My meringue turned out a little soft.

5. STEP 5

   

   Let the meringue cool slightly, literally about 5 minutes. Cover it on top with a piece of parchment and turn it over.

6. STEP 6

   

   Carefully remove the paper on which the meringue was baked. This is where you will understand how important paper quality is. Mine came off reluctantly and the meringue broke in places. This is not scary, since it later rolled into a roll, but you should take this moment into account. Next, the meringue must be cooled completely, otherwise the cream will float from the heat.

7. STEP 7

   

   While the meringue is cooling, prepare the cream. You can make cream from just cream, but to make it stable, it is better to add cream cheese to the cream. Feel free to use sugar instead of powder. And instead of strawberries - any other berries, fruits, dried fruits and nuts. You can even use preserves or jams. Take cream with a fat content of 33%.

8. STEP 8

   

   In a bowl, combine cream, cheese and powdered sugar, beat with a mixer until thick.

9. STEP 9

   

   Wash the strawberries, dry them, remove the stems. Cut into small pieces.

10. STEP 10

    

    Spread the cream evenly over the surface of the meringue. Place pieces of berries on it.

11. STEP 11

    

    Carefully, bending the meringue with paper, roll it into a roll. Place the roll directly in the paper in the refrigerator for two hours to stabilize. Trim the uneven edges of the finished roll and decorate it with berries, chocolate, nuts or mint leaves as desired. Bon appetit!

Comments on the recipe

Tatiana

31.08.2023

4.5

An excellent roll, it’s easy and quick to prepare if all the ingredients are on hand)) I beat it with a mixer, this is perhaps the longest part of the entire preparation. The dessert turned out airy, tender and very tasty! Thank you

Arthur Cherkasov

31.08.2023

4.9

As far as I understand, the filling can be anything? Even bananas?