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Print Recipe
Meringue Roll with Berry Confit Recipe
Meringue roll with cream and berry compote is a very delicate dessert that will win you over with its lightness and delicacy. For a meringue roll, you can use absolutely any seasonal berries and fruits that you like best. It will be extremely good with any filling. The refined taste and interesting structure will certainly appeal to your guests!
Cook Time 90 minutes
Servings
Ingredients
Meringue roll:
Cream:
Confit:
Decor:
Cook Time 90 minutes
Servings
Ingredients
Meringue roll:
Cream:
Confit:
Decor:
Instructions
  1. Let's start with compote preparation. Put the berries in the bowl of a pressure cooker. I have cherries and currants. Sprinkle sugar and pectin on top. Mix everything.
    Let's start with compote preparation. Put the berries in the bowl of a pressure cooker. I have cherries and currants. Sprinkle sugar and pectin on top. Mix everything.
  2. Close the lid of the multi-cooker-pressure cooker and put the program "Stewing-jelly" for 20 minutes. When ready to open the lid, if the compote turned out to be very liquid, you can put the program "Frying Fryers" for 5 minutes and constantly stir until thickening. Next, transfer the compote to a Cup and leave to cool. When ready, it should be thick.
    Close the lid of the multi-cooker-pressure cooker and put the program "Stewing-jelly" for 20 minutes. When ready to open the lid, if the compote turned out to be very liquid, you can put the program "Frying Fryers" for 5 minutes and constantly stir until thickening. Next, transfer the compote to a Cup and leave to cool. When ready, it should be thick.
  3. 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 climb. Place in a container for a mixer, add lemon juice. I have a planetary mixer.
    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 climb. Place in a container for a mixer, add lemon juice. I have a planetary mixer.
  4. Put the whites to whisk. First, at a 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, add gradually 1 tablespoon of powdered sugar.
    Put the whites to whisk. First, at a 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, add gradually 1 tablespoon of powdered sugar.
  5. Beat the meringue until tender. It should be quite dense. And don't run off the whisk.
    Beat the meringue until tender. It should be quite dense. And don't run off the whisk.
  6. As soon as the meringue is ready, sift the cornstarch and spatula by hand gently and stir well.
    As soon as the meringue is ready, sift the cornstarch and spatula by hand gently and stir well.
  7. Put the meringue on parchment and smooth it out. From this amount of ingredients on a 30x20 baking sheet, you will get a layer of 1-1. 5 cm. Bake in a preheated 150 degree oven for 30-35 minutes until light Golden. When ready, a thin sugar crust should form. Let it cool down a little.
    Put the meringue on parchment and smooth it out. From this amount of ingredients on a 30x20 baking sheet, you will get a layer of 1-1. 5 cm. Bake in a preheated 150 degree oven for 30-35 minutes until light Golden. When ready, a thin sugar crust should form. Let it cool down a little.
  8. Cover the cooled meringue with a silicone Mat (or a sheet of parchment), top with a baking sheet or Board for a convenient flip. With a quick movement, carefully flip the meringue onto a silicone Mat or a clean sheet of parchment. Carefully remove the parchment from the cake and cool the meringue.
    Cover the cooled meringue with a silicone Mat (or a sheet of parchment), top with a baking sheet or Board for a convenient flip.
With a quick movement, carefully flip the meringue onto a silicone Mat or a clean sheet of parchment. Carefully remove the parchment from the cake and cool the meringue.
  9. Next, for the cream, combine the curd cheese, cream and powdered sugar in a bowl. Beat to soft peaks at medium speed.
    Next, for the cream, combine the curd cheese, cream and powdered sugar in a bowl. Beat to soft peaks at medium speed.
  10. Put the cream on the meringue cake and spread it evenly over the entire surface.
    Put the cream on the meringue cake and spread it evenly over the entire surface.
  11. Then evenly put the cooled berry compote.
    Then evenly put the cooled berry compote.
  12. Roll the roll, helping yourself with a silicone Mat. Transfer to a Board or plate.
    Roll the roll, helping yourself with a silicone Mat. Transfer to a Board or plate.
  13. Cover with a bag and put in the refrigerator overnight.
    Cover with a bag and put in the refrigerator overnight.
  14. For decoration, beat the curd cheese, ricotta and powdered sugar in a bowl. Transfer the resulting cream to a pastry bag and decorate the roll. top with fresh berries and mint leaves.
    For decoration, beat the curd cheese, ricotta and powdered sugar in a bowl. Transfer the resulting cream to a pastry bag and decorate the roll. top with fresh berries and mint leaves.
  15. Bon Appetit!!!
    Bon Appetit!!!

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