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Print Recipe
Chocolate Meringue Roll with Whipped Cream Recipe
Chocolate meringue roll with whipped cream is a delicious tender dessert that will appeal to both adults and children. The chocolate base is so delicate that it just melts on your lips.
Instructions
  1. Divide the eggs into whites and yolks.
    Divide the eggs into whites and yolks.
  2. Beat the whites to strong peaks, adding sugar gradually.
    Beat the whites to strong peaks, adding sugar gradually.
  3. Add starch and cocoa to the whipped whites.
    Add starch and cocoa to the whipped whites.
  4. Gently mix with a spatula.
    Gently mix with a spatula.
  5. Put the protein mass on a baking sheet with baking paper. Level up. The size of the pan is 30*20.
    Put the protein mass on a baking sheet with baking paper. Level up.
The size of the pan is 30*20.
  6. Bake the cake at a temperature of 165 degrees for 20 minutes. After five minutes, carefully remove the paper.
    Bake the cake at a temperature of 165 degrees for 20 minutes.
After five minutes, carefully remove the paper.
  7. Beat the cream with powdered sugar until strong peaks. Put on the cake. Level up.
    Beat the cream with powdered sugar until strong peaks.
Put on the cake. Level up.
  8. Quickly roll the roll. Put it in the refrigerator for at least an hour.
    Quickly roll the roll.
Put it in the refrigerator for at least an hour.
  9. Cut the roll into portions with a sharp knife. I advise you to serve with berries. Bon appetit.
    Cut the roll into portions with a sharp knife.
I advise you to serve with berries.
Bon appetit.

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