Meringue roll with raspberries (adapted)

Meringue roll with raspberries (adapted)

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

Rating

Average rating:—

Description

Delicate dessert of crispy meringue with cream cheese and raspberry cream

  1. Preheat oven to 160°C. Separate egg white from yolk. You won't need the yolk.
  2. Whisk egg white with a pinch of salt until soft peaks form. Gradually add sugar and vanilla sugar, whisk until stiff glossy peaks.
  3. Gently fold in corn starch.
  4. Line baking tray with parchment paper, grease with oil. Spread meringue in even layer about 1 cm thick in rectangular shape.
  5. Bake for 15-20 minutes until light cream color. Ready meringue should be crispy outside and soft inside.
  6. Remove meringue from oven, cover with clean towel and let cool completely.
  7. For cream, whisk cold cream with powdered sugar until stiff peaks. Add cream cheese and mix until smooth.
  8. Flip cooled meringue onto new parchment paper, carefully remove old parchment.
  9. Spread cream evenly over meringue surface. Place fresh raspberries on top.
  10. Using parchment paper, roll up starting from short side. Refrigerate for 30 minutes.
  11. Before serving, cut roll into portions.
643
259 kcal / 100 g
kcal
10.9 g
4.4 g / 100 g
Protein
66.4 g
26.8 g / 100 g
Carbohydrates
37.4 g
15.1 g / 100 g
Fats