Chocolate Meringue Roulade with Cherries

Chocolate Meringue Roulade with Cherries

40 min
Medium
1 serv.
302 g / 1 serv.

Rating

Average rating:—

Description

Delicate chocolate meringue roulade with airy cream and fresh cherries

  1. Preheat the oven to 170°C. Line a baking sheet with parchment paper.
  2. Whisk egg whites with a pinch of salt until soft peaks form.
  3. Add lemon juice, sugar and vanilla sugar, beat until stiff glossy peaks.
  4. Sift corn starch and cocoa into the meringue, gently fold with a silicone spatula.
  5. Spread meringue evenly on parchment about 1.5 cm thick.
  6. Bake for 18-20 minutes until a crispy crust forms. Remove and cool completely.
  7. Melt half of the chocolate in a double boiler, cool to room temperature.
  8. Whip cold cream until fluffy, add melted chocolate and mix until smooth.
  9. Flip the cooled meringue onto a new sheet of parchment with crust side down, carefully remove old parchment.
  10. Spread cream evenly over the surface, top with cherries.
  11. Roll the roulade using the parchment, starting from the short side.
  12. Melt remaining chocolate and drizzle over the roulade. Refrigerate for 30 minutes before serving.
849
281 kcal / 100 g
kcal
10.7 g
3.5 g / 100 g
Protein
91.2 g
30.2 g / 100 g
Carbohydrates
49.8 g
16.5 g / 100 g
Fats