This light and airy dessert is easy to prepare. In dessert, you can put any berries and fruits to taste and experiment with the shape of the roll.
The meringue roll recipe has become very popular this fall. This dessert looks delicious, but it is easy to prepare at home from available products. This dessert can surprise your family and guests or serve it on the holiday table.
Ingredients for meringue:
Egg white – 4 pcs.
Sugar – 200 g.
A pinch of salt.
For the cream:
Cream 35% – 150 ml.
Sugar – 50 g.
Cottage cheese (Hochland, Philadelphia, etc.) – 200 g.
Pitted cherries – 1 cup.
Prepare the cream. Using a blender, beat the cream with the sugar. Add the cheese and mix well with a spoon.
For the meringue, beat the cream with a pinch of salt until foamy. Add sugar and beat for another 5-7 minutes until stiff foam.
Line a baking tray with baking paper. Lay out the whipped proteins (cake should be about 25×30 cm, height 1 cm). Put in a preheated oven to 180 degrees and bake for 20 minutes.
Get the cake with the paper, cover with paper on top and gently turn the cake. Carefully remove the paper and leave to cool. The cake should be elastic and easy to fold.
Put the cream on the cooled cake (leave a little cream to spread on top) and pitted cherries. Roll the cake into a roll. Grease the remaining cream on top. Garnish with berries, mint leaves or grated chocolate.
Meringue cream and pistachios and berries
Ingredients for meringue:
Egg white – 4 pcs.
Sugar – 200 g.
A pinch of salt.
For the cream:
Cream 35% – 150 ml.
Sugar – 50 g.
Cottage cheese (Hochland, Philadelphia, etc.) – 200 g.
Pitted cherries – 1 cup.
Prepare the cream. Using a blender, beat the cream with the sugar. Add the cheese and mix well with a spoon.
For the meringue, beat the cream with a pinch of salt until foamy. Add sugar and beat for another 5-7 minutes until stiff foam.
Line a baking tray with baking paper. Lay out the whipped proteins (cake should be about 25×30 cm, height 1 cm). Put in a preheated oven to 180 degrees and bake for 20 minutes.
Get the cake with the paper, cover with paper on top and gently turn the cake. Carefully remove the paper and leave to cool. The cake should be elastic and easy to fold.
Put the cream on the cooled cake (leave a little cream to spread on top) and pitted cherries. Roll the cake into a roll. Grease the remaining cream on top. Garnish with berries, mint leaves or grated chocolate.
Meringue cream and pistachios and berries
Ingredients for meringue:
Protein from 5 eggs.
Powdered sugar – 300 g.
Corn starch – 40 g.
Lemon juice – 1 tsp.
Almond flakes for decoration.
Vanillin.
Cream:
Cream 30% – 250 g.
Cream cheese – 250 g
Sugar – 30 g.
Any berries.
Pistachios – 70 g
Condensed milk – 70 g.
Warm the proteins to room temperature, beat with a blender with powdered sugar, vanilla and lemon juice until stiff foam. Add cornstarch and mix gently.
Line baking paper on a baking sheet. Lay out the meringue on paper and sprinkle with almond flakes. Bake for 30-40 minutes at 150 ° C.
For the cream, beat the cream, cheese and sugar with a blender. Separately fry the pistachios, chop and mix with condensed milk.
Turn the roll upside down. Grease with cream. Put pistachio cream in the shape of a sausage on the edge of the cake. Spread the berries on the cake. Roll up the roll and put in the fridge for a few hours. Before serving, decorate on top to taste.
