Meringue Roll with Homemade “Ricotta” Recipe
It is not always possible to buy cream cheese. And milk and sour cream are always within walking distance. I suggest making a meringue roll with cream from homemade Ricotta cheese. I do not add cream to the cream, and it turns out greasy and dry (this meringue does not get wet and remains crispy for a very long time). This is especially convenient if you are waiting for guests, because the roll can be prepared in advance.
Servings
6
Cook Time
90minutes
Servings
6
Cook Time
90minutes
Ingredients
Meringue:
Cream:
Ricotta:
Instructions
  1. Mix sour cream and milk. Heat over low heat, without bringing to a boil. Yellow streaks should appear on the surface. Cool down.
  2. Strain through cheesecloth folded in four layers. Allow the serum to drain. To speed up the process, you can put it under pressure. It is better to prepare the cheese in advance.
  3. Whisk the whites, gradually adding sugar one tablespoon at a time, until completely dissolved. After all the sugar is gone, add the starch. You should get a very dense dough.
  4. Cover the baking sheet with baking paper. Spread the dough evenly. Sprinkle with almond petals (you can use any chopped nuts). Bake for 20 minutes at 150 degrees.
  5. Beat the butter with powdered sugar.
  6. Add the cheese and mix well (you can use a mixer). Cool the cream (a little).
  7. Turn the finished meringue over. Remove the parchment and allow to cool. Apply the cream to the cake. You can leave a little bit for decoration. Slightly retreating from the edge, make a strip of jam.
  8. Roll up the roll.
  9. Decorate the roll with cream and berries. Sprinkle with powdered sugar (optional).
  10. This is the cut of the roll.
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