One of those few rolls with excellent appearance and no less amazing taste. Light airy meringue combined with smooth cream and raspberries will literally melt in your mouth. A simple way to dilute the smooth texture is to add some nuts, which will crunch in time with the meringue.
Meringue roll with raspberries and mascarpone
We recommend preparing several of these rolls at once so that no one is offended. A dessert with such proportions of sugar turns out to be moderately sweet, which makes it possible to feel the delicate sourness of raspberries and catch the taste of almonds and coconut flakes.
- Raspberries 220 (grams)
- Squirrels 5 (things)
- Granulated sugar 250 (grams)
- Lemon juice 2 (teaspoons)
- Powdered sugar 50 (grams)
- coconut flakes 50 (grams)
- Cream 200 (grams)
- Almond petals 100 (grams)
- Mascarpone cheese 250 (grams)
-
How to make meringue roll with raspberries? Separate the whites from the yolks and beat with a mixer until a thick foam forms, then gradually add lemon juice, granulated sugar and coconut, without stopping the mixer at low speed. -
Cover the baking dish, namely the baking sheet, with parchment paper or any other paper so that the meringue does not burn. And having filled it with the protein mass, sprinkle almond petals on top and bake in an oven preheated to 170-180 degrees until a light blush forms. -
In the meantime, let's move on to preparing the filling. To do this, add mascarpone to well-whipped cream and mix well with a spatula until the mass is homogeneous in consistency. Don’t forget to check the readiness of the meringue after 20 minutes. -
After the meringue has cooled, spread a layer of cream and lay out the raspberries. Leaving a couple of centimeters free on one edge, we begin to wrap the roll. During the rolling process, the meringue will break a little, which should not scare you. -
Wrap the formed roll in film and put it in the refrigerator for 2-3 hours. Then cut it into thin slices and serve.
We wish you a pleasant tea party!
How to make meringue roll with raspberries and pistachios?
Pistachio lovers will immediately recognize the incomparable, unique and enveloping taste of this nut. And in addition, slightly sour raspberries and airy buttercream will sparkle with completely new colors. Despite the difference in texture, the roll perfectly retains its geometry and festive appearance.
Cooking time: 120 min.
Cooking time: 20 min.
Servings – 6-8.
Ingredients:
- Raspberries – 100 gr.
- Egg white – 4 pcs.
- Cream (33%) – 180 -200 gr.
- Starch – 1 tbsp.
- Pistachios – 100 gr.
- Vinegar – 1 tsp.
- Powdered sugar – 1 tbsp.
- Granulated sugar – 200 gr.
Cooking process:
1. Separately, beat the egg whites until fluffy and stable.After this, we slowly begin to introduce vinegar and bulk ingredients such as starch and granulated sugar. Continue beating with the mixer at low speed until a fluffy and glossy mass is obtained.
2. Using a blender, grind whole pistachios and mix into the bulk with light movements.
3. Cover the baking tray with parchment paper and lay out the prepared mass, distributing it evenly over the surface. Then we send the protein mass to bake in an oven preheated to 180 degrees.
4. After 15 minutes, check the readiness of the cake and remove it from the oven. Leave to cool and wait for further use.
5. During this time, prepare the sweet cream from heavy cream. To do this, combine powdered sugar with cream and beat at medium speed until thick. Grease the cake with the finished cream and spread the raspberries. Then roll the roll into a tube and put it in the refrigerator for about 2-3 hours.
6. After this time, all the components had time to set and become a single whole. Before serving, cut the meringue roll with a sharp knife and serve.
We wish you bon appetit!
A simple and delicious recipe for meringue roll with raspberries and cream
Not the easiest to prepare, but a very impressive dessert that you need to know how to prepare. Especially if you are not indifferent to fresh raspberries and airy butter cream, which interact perfectly with equally airy and porous meringue.
Cooking time: 120 min.
Cooking time: 25-30 min.
Servings – 8-10.
Ingredients:
- Chicken egg – 5 pcs.
- Granulated sugar – 250-300 gr.
- Corn starch – 15 gr.
- Vanilla sugar – 8-10 gr.
- Salt – 1 pinch.
- Raspberries – 100 gr.
For cream:
- Powdered sugar – 1 tbsp.
- Cream cheese – 180 gr.
- Vegetable oil – 10 ml.
- Cream (33%) – 300 gr.
Cooking process:
1. To prepare meringue we will need egg whites separated from the yolks.
2. Pour salt into the bowl with the whites and begin to beat with a mixer at medium speed, adding granulated sugar and vanilla sugar in portions.
3. Add starch for greater elasticity and continue beating the mixture until dense, stable peaks form.
4. Cover the baking tray with parchment paper and fill it with fluffy protein mixture. Then bake for 25 minutes in an oven preheated to 180 degrees.
5. For the cream, whip the chilled cream, gradually adding sifted powdered sugar. Then add some cream cheese and beat until completely smooth. Place the finished cream in the refrigerator until next use.
6. After 20-25 minutes, check the readiness of the meringue. It should be browned and moderately porous.
7. Cover the cooled meringue generously with cream and sprinkle the prepared berries on top.
8. Finally, we begin to form the roll. To do this, roll up the crispy meringue, moving from the drier edge to the elastic one. Before serving, keep the meringue roll in the refrigerator for 2-3 hours.
9. After this time, the meringue roll has become much tastier and is ready to surprise your guests.
We wish you bon appetit!
Delicious meringue roll with raspberries and almonds
A minimum set of products can create incredibly tasty and healthy desserts, especially when replacing wheat flour with corn flour. The meringue turns out to be very elastic and dense in texture, which allows the dessert with a large amount of filling to keep its shape well.
Cooking time: 90 min.
Cooking time: 45 min.
Portions – 8-10.
Ingredients:
- Egg white – 4 pcs.
- Granulated sugar – 220-250 gr.
- Corn flour – 1 tbsp.
- Mascarpone cheese – 100 gr.
- Cream (33%) – 400 gr.
- Powdered sugar – 1 tbsp.
- Raspberries – 400 gr.
- Almonds – 100 gr.
Cooking process:
1. First of all, separate the whites from the yolks and beat with a mixer at low speeds, gradually increasing the speed.
2. Then weigh the required amount of granulated sugar and add it to the egg whites in parts, beating them until stable peaks form.
3. Gently stir in the cornstarch here, trying to keep air bubbles in the protein mass.
4. Distribute a homogeneous protein base over the surface of a baking sheet, previously covered with a sheet of good parchment, and bake for 30 minutes.
5. During this time, prepare the filling for the roll. To do this, combine mascarpone cheese, powdered sugar and chilled cream. Mix all ingredients well with a whisk without a mixer until smooth.
6. While we were busy preparing the buttercream, the meringue cake had time to bake. Remove it from the oven, transfer it to a work surface and leave to cool for 15 minutes.
7. After this time, the meringue has become more pliable and all we have to do is fill it with filling. Grease the cake with the prepared cream, leaving half of the total volume for later.
8. Place raspberries, previously washed and dried, on top of the cream. And finally, sprinkle everything with chopped almonds; the more grains of different sizes, the more interesting the texture.
9. At this stage, roll the meringue with the filling into a tube, forming a longitudinal roll, and leave it in the refrigerator for an hour.
10.Just before serving, cover the meringue roll with the remaining buttercream, berries and chopped almonds.
We wish you bon appetit!
Delicate meringue roll with cheese cream and raspberries
It is difficult to find the most successful tandem, where there will be an airy soufflé, crispy meringue, and fresh raspberries. If you choose this recipe, you will definitely be satisfied.
Cooking time: 90 min.
Cooking time: 45 min.
Servings – 8.
Ingredients:
- Egg white – 4 pcs.
- Granulated sugar – 180-200 gr.
- Cream (33%) – 300 ml.
- Powdered sugar – 100 gr.
- Cream cheese – 180 gr.
- Lemon juice – 2 tbsp.
- Raspberries – 200 gr.
- Chocolate – 50-100 gr.
Cooking process:
1. Beat the whites separated from the yolks together with granulated sugar until a stable and dense foam forms.
2. Then place the homogeneous protein mass on a baking sheet covered with parchment paper and bake in an oven preheated to 170 degrees for 20-30 minutes until golden brown.
3. After this time, check the readiness of the meringue and transfer it from the baking sheet to the work surface. Leave the finished cake to cool at room temperature for 15 minutes. In the meantime, let's move on to the next stage.
4. Whip the heavy cream until a thick and smooth foam forms, then gradually add powdered sugar. Next, pour in freshly squeezed lemon juice and mix everything well again.
5. Cover the cooled meringue cake generously with buttercream and prepared raspberries.
6. Roll the meringue together with the filling tightly into a roll and leave it in the refrigerator for an hour. During this time, melt the chocolate bar using a water bath or any other device.
7. Pour chocolate over the cooled roll and generously decorate with berries.Hurry up to brew tea and treat your friends.
We wish you bon appetit!
