Cocoa meringue sweet roll with cherry

Ingredients

Meringue

5 egg whites
200 grams (7.1 ounces) sugar
pinch of salt
20 grams (0.7 ounces) cocoa
15 grams (0.5 ounces) starch

The cream

80 grams (2.8 ounces) hot whipping cream
100 grams (3.5 ounces) milk chocolate
350 grams (12.3 ounces) cream cheese
80 grams (2.8 ounces) cold whipping cream

Cherry filling

200 grams (7.1 ounces) cherries
60 grams (2.1 ounces) sugar
15 grams (0.5 ounces) starch
water (to dilute the starch), to taste

Equipment

Stand Mixer or Hand Mixer
A stand mixer makes the whipping process easier, but a hand mixer does its job just fine. Make sure all your utensils are clean and dry for the best meringue.
Baking Sheet and Parchment Paper
Use a non-stick baking sheet and line it with parchment paper to avoid sticking. This ensures even baking and easy rolling.
Spatula
A silicone spatula is perfect for folding ingredients together gently without deflating the meringue.
Cooling Rack
Once you’ve baked your meringue, allow it to cool completely on a cooling rack to prevent sogginess.

Instructions

Step 1

Step 1: Mix the cocoa with starch. This helps to ensure even distribution throughout the meringue.

Step 2

Step 2: Add a pinch of salt to the egg whites and start whipping. The salt helps stabilize the egg whites.

Step 3

Step 3: Whip until the mixture resembles beer foam, then gradually start adding the sugar. Adding sugar slowly allows it to dissolve fully, giving a smoother meringue.

Step 4

Step 4: Whip until a dense meringue forms.

Step 5

Step 5: Pour in the dry ingredients and gently mix with a spatula. Use a folding motion to maintain the airiness of the meringue.

Step 6

Step 6: Spread the meringue mixture onto a baking sheet. Bake at 302°F (150°C) for 30 minutes.

Step 7

Step 7: Take it out, turn it over, remove the parchment, and allow it to cool completely. Cooling helps retain the shape and makes it easier to handle.

Step 8

Step 8: Pour the hot cream over the chocolate, stir, and refrigerate for 10 minutes to cool the mixture. This step allows the chocolate to melt and the mixture to cool evenly.

Step 9

Step 9: Beat the cream cheese with the cold cream, and gradually add the cooled chocolate mixture. This creates a wonderful, airy chocolate cream.

Step 10

Step 10: Mix the cherries with sugar, and bring to a boil.

Step 11

Step 11: Add the starch diluted in water, and boil until thickened. Continuous stirring prevents lumps from forming.

Step 12

Step 12: Allow the cherry filling to cool.

Step 13

Step 13: Apply the cream and the cherry filling onto the meringue. A gentle layer ensures the meringue absorbs some moisture, making it easier to roll.

Step 14

Step 14: Let it sit for 2–3 minutes to allow the meringue to absorb the cream.

Step 15

Step 15: Roll up the meringue, decorate it as desired, and place it in the fridge for a couple of hours to set.

Servings

Nothing beats the charisma of a well-presented dessert! 🌟 When serving your Chocolate Cherry Meringue Roll, consider placing it on a beautiful white platter to make the colors pop.

For an elegant touch, dust the roll with powdered sugar and add scattered fresh cherries around the plate. A few mint leaves can enhance the visual appeal with a splash of green. 🍒✨

Pair your delightful roll with a scoop of vanilla ice cream, or a dollop of freshly whipped cream. If you're serving this for a special occasion, why not add a drizzle of warm chocolate sauce over the slices? It's rich, luxurious, and makes each bite even more indulgent. 🍫

Another fun idea is to serve each slice with a few edible flowers. They add a gourmet feel and are sure to impress your guests. Remember, presentation is key—and these little touches can make a big difference! 🌸

Variations

Ready to adapt this recipe for special diets? We've got you covered! 🌱

Gluten-Free Variation: The original recipe is naturally gluten-free, as it only uses cocoa, starch, egg whites, sugar, and salt for the meringue. Just ensure your starch is labeled as gluten-free.

Vegan Variation: Substituting for a vegan-friendly version requires some creativity. Instead of egg whites, use an aquafaba (chickpea brine) mix: whip 3/4 cup of aquafaba with 1/4 tsp cream of tartar and follow the same procedure for meringue. For the chocolate cream, go with dairy-free cream cheese and chocolate. Lastly, use a plant-based whip for the whipping cream components. 🌟

Faq

Why isn't my meringue whipping up properly?
Ensure your mixing bowl and utensils are completely clean and free of grease. Even a tiny bit of fat can prevent egg whites from whipping up.
Can I use frozen cherries for the filling?
Yes, frozen cherries work just as well. Just make sure to thaw and drain them thoroughly before use.
What's the best way to spread the meringue evenly?
Use a large offset spatula to spread the meringue evenly on the parchment paper. This will help achieve a uniform thickness, ensuring even baking.
How do I prevent my meringue from cracking when I roll it?
Make sure the meringue is slightly warm and pliable. Allowing the cream to soak for a few minutes also helps in rolling without cracks.
Can I prepare the meringue roll ahead of time?
Yes, you can prepare it a day ahead. Assemble the roll, wrap it in plastic wrap, and store it in the fridge. Decorate just before serving.
How can I make the cream more stable for hot weather?
Consider adding 1 tablespoon of powdered sugar to the whipping cream to help stabilize it, making it more resistant to melting in hot weather.