Meringue Roll with Mango and Mint

Meringue Roll with Mango and Mint

45 min
Medium
1 serv.
401 g / 1 serv.

Rating

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Description

Delicate meringue roll with creamy curd filling, fresh mango and mint. Light, airy dessert with tropical flavor.

  1. Preheat oven to 160°C (320°F). Line a baking sheet with parchment paper.
  2. Whisk 2 egg whites with a pinch of salt until soft peaks. Gradually add 83 g sugar, beating until stiff glossy peaks form.
  3. Add 0.05 pcs lime juice and 1 tsp corn starch, gently fold with a spatula.
  4. Spread meringue evenly on parchment, about 1 cm thick. Sprinkle with 10 g almond flakes.
  5. Bake for 20-25 minutes at 160°C until light golden. Cool completely.
  6. Whip 50 ml cold heavy cream with 23 g powdered sugar until stiff peaks.
  7. Gently fold whipped cream into 100 g cream cheese with 0.7 pcs lime zest until smooth.
  8. Flip cooled meringue layer onto a new sheet of parchment, peel off old parchment.
  9. Spread cream evenly over meringue, leaving 2-3 cm border.
  10. Arrange 0.35 pcs mango, thinly sliced, over the cream.
  11. Using parchment, carefully roll up from the short side.
  12. Decorate with remaining cream, mango pieces and 0.7 sprig of mint. Chill for 15-20 minutes before serving.
794
198 kcal / 100 g
kcal
17.7 g
4.4 g / 100 g
Protein
98.1 g
24.5 g / 100 g
Carbohydrates
38.6 g
9.6 g / 100 g
Fats