Cherry & lingonberry confit meringue roll

Ingredients

Meringue

200 grams (7 ounces) egg whites
300 grams (10.5 ounces) powdered sugar
40 grams (1.4 ounces) cornstarch
8 grams (0.3 ounces) lemon juice

Confit

290 grams (10.2 ounces) cherries
140 grams (5 ounces) lingonberries
110 grams (3.9 ounces) sugar
10 grams (0.35 ounces) pectin NH

The cream

450 grams (16 ounces) mascarpone
310 grams (11 ounces) condensed milk

Equipment

Stand Mixer
This is essential for achieving the perfect meringue texture. Make sure your bowl is clean and grease-free for the fluffiest results.
Saucepan
You'll need this to cook your luscious berry confit. Non-stick is ideal to prevent sticking and burning.
Parchment Paper
Helps to avoid sticking and makes it easier to handle the delicate meringue base.
Spatula
Perfect for spreading and smoothing the cream and confit layers smoothly.
Baking Sheet
Ensure even baking and a beautifully golden meringue crust.

Instructions

Step 1

1. Place thawed cherries and lingonberries in a saucepan, and warm up over medium heat. When the berry mixture becomes hot, add the well-mixed sugar with pectin. Stir vigorously with a spoon, bring the berry mixture to a boil and cook for 2-3 minutes. Pour the finished confit into another container, cool, cover with plastic wrap "in contact", and refrigerate for a couple of hours. If the berries are frozen, allow them to thaw fully before starting.

Step 2

2. Ensure all ingredients are at room temperature. Place the egg whites in a mixer bowl and start beating at a low speed. Gradually increase the speed to medium over a couple of minutes. Keep beating for a few more minutes until foam forms. Add the powdered sugar, then switch the mixer speed to high and beat for 7-10 minutes. Gradually add the lemon juice along the edge of the bowl. Reduce the mixer speed to low, add cornstarch, and mix until combined. Spread the mixture evenly on parchment paper, and bake at 302°F (150°C) for 30-32 minutes, until a golden crust forms. Cover the hot meringue base with another sheet of parchment, carefully turn it over, remove the parchment, and let it cool. Ensure no yolk gets into the egg whites or they won't whip properly.

Step 3

3. Whip the mascarpone and condensed milk together until well combined. Chilling the mixing bowl can aid in achieving a firmer cream.

Step 4

4. Spread the cream over the cooled meringue base, top with the berry confit. If there's excess syrup, you can remove some before applying it. Roll the meringue gently and let it stabilize in the fridge for at least an hour. Decorate according to your preference. Chill the roll for an additional hour before cutting for cleaner slices.

Servings

🍽️ Want to take your Berry Meringue Roll to the next level? Picture this: **a cozy afternoon tea** with slices of this delightful dessert served on vintage china plates. The meringue is delicate, almost ethereal, with the rich mascarpone and vibrant berries adding a burst of flavor in every bite.

For a summer garden party, **garnish with fresh mint leaves and scattered edible flowers**. Your guests will be in awe of not just the taste, but the sheer beauty of this dessert.

And don't forget, this roll pairs wonderfully with a **sparkling rosé** or a **light white wine**. The bubbles and the lightness will complement the creamy and tangy flavors perfectly.

Variations

🌾 **Gluten-Free Variation**: Simply replace the cornstarch with an equal amount of arrowroot powder or a gluten-free cornstarch alternative. You'll get the same great texture without any gluten worries.

🌱 **Vegan Version**: Use aquafaba (the liquid from a can of chickpeas) in place of the egg whites. Ensure your mascarpone substitute is plant-based, and swap the condensed milk for a vegan condensed milk. Look for a pectin that's vegan-friendly for the berry confit. The flavors remain vibrant and delightful!

Faq

Why won’t my meringue stiffen?
Make sure your mixing bowl and tools are completely clean and free of any grease. Even a tiny bit can prevent the meringue from reaching stiff peaks.
How do I prevent my meringue roll from cracking?
Cover the hot meringue base with parchment when flipping, and let it cool slowly. This will help to prevent cracks.
What can I substitute for powdered sugar?
If you’re in a pinch, you can blend granulated sugar until it’s finely powdered. However, powdered sugar will give the best results for the meringue.
How can I make my confit thicker?
To thicken your confit, you can add more pectin NH or reduce the berry mixture by simmering it for a bit longer to evaporate excess moisture.
Can I make the meringue base ahead of time?
Yes, you can bake the meringue base in advance. Just store it in an airtight container at room temperature and assemble the roll closer to serving time.
How can I ensure my roll holds its shape?
After rolling, let the meringue sit in the fridge for at least an hour to stabilize. This helps it to hold its shape better when slicing and serving.