Meringue roll is distinguished by an exquisite delicate taste. It is prepared on the basis of beaten egg whites, so outwardly it resembles something airy and weightless. Today's publication will feature some interesting recipes for this sophisticated dessert.
Option with mascarpone
A dish prepared according to this recipe is extremely light. Even those who follow their figure can eat it. The process itself does not take too much time, but it requires certain skills from the cook. Before you start working with products, make sure that your kitchen has everything you need. To prepare a tender meringue roll, you will need:
- One hundred eighty grams of sugar.
- Four egg whites.
- One hundred and fifty grams of mascarpone.
- Three tablespoons of powdered sugar.
- One hundred milliliters of 35% cream.
- Half a bar of dark chocolate.
- Ninety grams of canned apricots or peaches.
To make your meringue roll, the recipe of which is discussed in this article, more aromatic, you can include a bag of vanilla sugar in the above list.
Process description
First you need to do the preparation of meringues. To do this, whisk the proteins with a mixer, gradually adding sugar and vanillin to them. The resulting dense dense mass is carefully spread on a baking sheet lined with parchment so that it is evenly distributed on the surface and sent to the oven. Meringue is baked at one hundred and eighty degrees for a quarter hour. The finished cake is removed from the oven, covered with a sheet of parchment, quickly turn over and remove the paper from it.
While the meringue cools, you can do the cream. For its preparation, take chilled cream and whip them with a mixer operating at medium speed. In the process, powdered sugar is gradually poured into the resulting mass. After this, whipped cream is combined with mascarpone and gently mixed until smooth.
The cooled meringue cake is lubricated with the finished cream, evenly distributing it over the entire surface. Sliced tinned fruits, previously dried with paper towels, are laid on top and rolled up. The resulting product is carefully transferred to the dish so that the seam is at the bottom. Ready meringue roll with mascarpone is poured with melted chocolate and served.
Option with pistachios
This roll is very light and airy. To prepare eight servings of a delicious treat you will need a fairly simple set of products. Moreover, most of the necessary ingredients are always in almost every kitchen. To avoid unpleasant surprises, try to check the contents of your own pantry in advance. It should contain:
- Forty grams of peeled pistachios.
- Two teaspoons of vinegar.
- Four egg whites.
- A teaspoon of starch and vanilla extract.
- Two ripe mangoes.
- One hundred and fifty grams of cane sugar.
- Two hundred milliliters of sour cream.
In order for you to get not only tasty, but also beautiful meringue roll, you need to make small changes to the above list. It is advisable to supplement it with a small amount of powdered sugar and pistachios for decoration.
Cooking technology
First you need to do protein. They are poured into a clean, deep bowl and beat with a mixer until a lush, stable foam is obtained. After that, granulated sugar and vinegar, pre-connected with starch, are introduced into the resulting mass. All continue to beat until a dense glossy mixture appears.
Coarsely chopped pistachios are added to the protein mass and mixed well. The resulting dough is spread evenly on the bottom of the parchment-lined mold and sent to the oven. Meringue is baked at one hundred and sixty degrees for half an hour. Finished cake is covered with paper and turned over. After that, a sheet of parchment, which was lined with the bottom of the form, is carefully removed from it and placed in the refrigerator.
To prepare the filling, in one bowl combine the pieces of mango, a couple of tablespoons of sugar, sour cream and vanilla extract. All mix thoroughly. The resulting mass is greased with cooled cake and curl it, helping with parchment. Ready meringue roll with pistachios is sprinkled with powdered sugar and decorated with nuts.
Raspberry variant
In order for your family to appreciate the taste of this amazing dessert, you need to go to the store in advance and stock up on all the required components. In this case, at your fingertips should be found:
- Four egg whites.
- One hundred eighty grams of sugar.
- A bag of vanillin.
- One hundred and fifty milliliters of 35% cream.
- Three tablespoons of powdered sugar.
- One hundred and fifty grams of mascarpone.
- Raspberries.
Action algorithm
Egg whites are poured into a clean container and beat until soft peaks appear. After that, sugar and vanillin are gradually added to them, without ceasing to work as a mixer. After the squirrels are beaten into a dense foam, they are distributed on a baking sheet lined with parchment and sent to the oven. Meringue is baked at one hundred eighty degrees until a light golden hue appears. The finished cake is covered with a clean sheet and turned over. After that, the used parchment is removed from it and left to cool.
Cream is poured into a clean bowl and whipped, gradually adding icing sugar. Mascarpone is mixed into the resulting mass. The finished filling is greased with cooled cake. Top with raspberries and curl. Dessert is placed seam down on the dish. The resulting meringue roll with raspberries is decorated with icing sugar and placed in the refrigerator.
Option with berries and pistachios
To prepare this unusual dessert with an amazing taste, you need a standard set of products. In order for you to get everything as it should, in your kitchen you should find:
- Five egg whites.
- Two hundred grams of mascarpone, sugar, pistachios and raspberries.
- Two hundred and fifty milliliters of cream.
- Two grams of salt.
To get a more fragrant meringue roll, it is advisable to add a bag of vanillin to the list.
Sequencing
Egg whites are beaten into a dense, stable foam, gradually adding salt and sugar to them. In the resulting mass add crushed pistachios and mix well. The finished dough is laid out in a thick layer on a baking sheet, the bottom of which is lined with parchment, and sent to the oven. Meringue is baked at one hundred and seventy degrees for a quarter hour.
In a separate container, whip 35% cream and combine them with mascarpone. The resulting cream is greased with cooled cake, the prepared berries are laid out on top and gently folded. If desired, meringue roll with pistachios and raspberries is sprinkled with powdered sugar and garnished with chopped nuts.