Meringue roll with cream and berry compote is a very delicate dessert that will conquer you with its lightness and tenderness. For a meringue roll, you can use absolutely any seasonal berries and fruits that you like the most. It will be very good with any filling. Exquisite taste and interesting structure will certainly please your guests!
| Cook Time | 90 minutes |
| Servings |
Ingredients
Meringue roll:
- 120 gram Egg white 4-5 eggs
- 1 teaspoon Juice lemon Freshly-squeezed
- 240 gram Sugar powder
- 1 tablespoon Corn starch
Cream:
- 30 gram Sugar powder
- 120 gram Cottage cheese
- 120 gram Cream (33%)
Decor:
- 30 gram Strawberries
- 30 gram Curd cheese
- 40 gram Ricotta cheese
- 20 gram Sugar powder
- 10 gram Mint
Ingredients
Meringue roll:
Cream:
Decor:
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Instructions
- Let's start with making compote. Put the berries in a pressure cooker bowl. I have cherries and currants. Sprinkle sugar and pectin on top. Mix everything together.
- Close the lid of the multivark-pressure cooker and set the "Quenching-jelly" program for 20 minutes. When ready, open the lid, if the compote turned out to be very liquid, you can put the program "Frying in the fryer" for 5 minutes and stir constantly until thickened. Then pour the compote into a cup and leave to cool. When it's ready, it should be thick.
- Next, prepare the meringue. Separate the room temperature whites from the yolks. Very carefully, so that not a drop of yolk gets into the whites, otherwise they will not rise. Transfer to a mixer container, add lemon juice. I have a planetary mixer.
- Whisk the whites. First on the slow speed of the mixer, then increase the speed. As soon as all the protein turns into a foam of small bubbles, and there is no liquid protein left at the bottom, gradually add 1 tablespoon of powdered sugar.
- Beat the meringue until soft. It should be quite dense. And don't roll off the whisk.
- Once the meringue is ready, gently sift the corn starch with a spatula and mix well.
- Place the meringue on parchment and smooth it out. From this amount of ingredients on a 30x20 cm baking sheet, you will get a 1-1.5 cm thick layer. Bake in a preheated 150 degree oven for 30-35 minutes until light golden brown. When everything is ready, a thin sugar crust should form. Let it cool down a bit.
- Cover the cooled meringue with a silicone mat (or a sheet of parchment), put a baking sheet or a board on top for easy turning. With a quick movement, carefully place the meringue on a silicone mat or a clean sheet of parchment. Carefully remove the parchment from the cake and cool the meringue.
- Next, to make the cream, mix the cottage cheese, cream and powdered sugar in a bowl. Whisk to soft peaks at medium speed.
- Apply the cream to the meringue cake and spread it evenly over the entire surface.
- Then spread the cooled berry compote evenly.
- Roll up the roll, helping yourself with a silicone mat. Transfer to a board or plate.
- Cover with a bag and refrigerate overnight.
- To decorate, whisk cottage cheese, ricotta and powdered sugar in a bowl. Transfer the resulting cream into a pastry bag and decorate the roll. put fresh berries and mint leaves on top.
- Bon Appetit!!!
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