The cream and raspberry meringue roll is absolutely fantastic. Point. A delicate shell of crumbly meringue with an equally delicate filling based on cream and mascarpone. The sour taste of raspberries to soften the sweetness. A fairy tale! And if you think it is a dessert also suitable for coeliacs … The only difficulty of this recipe is being able to roll up the layer of meringue without letting it crumble, but I reveal a trick: it’s all about finding the right cooking point.
The result, then, if you like the genre, is truly amazing, as well as quite impressive. I promise you that if you have a little patience and follow the procedure well, you will have no problems! And then, do you want to put the satisfaction of having made it?
In short, if you have egg whites to consume or if you want to make a roll different from the usual, this is the recipe for you 🙂
- Doses per 1 roll:
- for the meringue
- 120 gr of egg whites at room temperature
- 200 gr of icing sugar
- 1/2 teaspoon of vanilla essence
- 1 teaspoon white vinegar
- 1 teaspoon of cornstarch
- for the filling
- 250 gr mascarpone
- 50 gr of icing sugar
- 200 gr of fresh cream
- 200 gr of raspberries
- preparation: 25 min
- cooking: 30 min
- total: 55 min + 30 min in the fridge
How to make the cream and raspberry meringue roll
Start whipping the egg whites with the whisk.
When they start to get a little whipped, start adding sugar little by little.
When they are well whipped, also add, still continuing to whip, vanilla, vinegar and cornstarch.
Line the oven pan with parchment paper, taking care to leave the long edges because it protrudes a few cm from the pan.
Pour the meringue and level the surface well.
Then cook in a preheated convection oven at 160 ° C for about 30 minutes: you will have to create a thin crust on the surface, but the inside must remain soft.
Take the meringue out of the oven, gently remove it from the parchment paper and roll it up, taking care to leave the smoother side (the one that was on the parchment paper) outwards.
Let it cool down.
Meanwhile, prepare the cream: pour the mascarpone into a bowl and briefly work with the whips to make it creamier.
Add the cream and start whipping.
When the cream is almost completely whipped, add the icing sugar.
Take back the cold meringue, open it gently and spread the cream over it.
Spread the raspberries on the surface, then gently roll the meringue again, using the parchment paper.
Let it harden in the fridge for at least 30 minutes.
The roll of meringue with cream and raspberries is ready: if you want you can sprinkle it with icing sugar and decorate it with fresh raspberries. I served him like this, beautiful in its simplicity.
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