Ingredients
Meringue Base
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Cream Filling
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Instructions
Step 1
Start by preheating your oven to a temperature between 140°C to 150°C (284°F to 302°F). In a mixing bowl, whisk the 6 egg whites until fluffy. Gradually add the 300 grams of sugar, continuing to whisk until the mixture forms stiff peaks.
Incorporate a pinch of salt, 1 packet of vanilla, 1 teaspoon of lemon juice, 1.5 tablespoons of cornstarch, and 25 grams of cocoa powder. Gently fold the ingredients until combined. Spread the meringue mixture evenly on a baking sheet lined with parchment paper.
Bake in the preheated oven for about 30 minutes or until the meringue is crisp to the touch.
Step 2
While the meringue is baking, whip 250 milliliters of heavy cream in a separate mixing bowl until soft peaks form. Ensure you do not over-whip the cream.
Then, carefully fold in 2 tablespoons of cream cheese or mascarpone cheese and 25 grams of powdered sugar. If desired, add a splash of vanilla for additional flavor.
Step 3
Once the meringue is baked and cooled slightly, spread the cream filling evenly on top of the meringue layer. For an extra touch, drizzle some caramel and sprinkle fresh berries on top of the cream.
Starting from one edge, carefully roll the meringue to form a log shape. Make sure to roll tightly but not too tight to avoid tearing the meringue.
Step 4
Transfer the meringue roll to a serving platter. You can dust it with powdered sugar for a finishing touch. Slice and serve this delightful dessert at your next gathering, and enjoy the delicious flavors!
Servings
Equipment
Use both large and small bowls for separating egg whites and mixing ingredients efficiently.
An electric mixer is essential for whipping egg whites to the perfect stiff peak consistency.
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Line a baking tray with parchment paper to prevent the meringue from sticking and for easy removal.
A smooth spatula will help you spread the meringue evenly and create that beautiful presentation.
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Ensure your oven is at the right temperature for baking meringue—accuracy is key!
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Variations
Faq
- What can I do if my meringue isn't whipping up properly?
If your meringue isn’t forming stiff peaks, ensure your bowls and mixer are completely clean and free of egg yolk. Also, add a touch of cream of tartar for added stability!
- How can I tell when my meringue is baked?
Look for a dry, crisp exterior and a slight lifting from the baking paper. It should feel light and airy to the touch!
- Can I make this ahead of time?
Absolutely! You can bake the meringue in advance. Just assemble the roll with cream and toppings just before serving for the best texture.
- What can I use instead of mascarpone cheese?
For a similar texture, consider using cream cheese or a plant-based alternative like cashew cream for a vegan twist!
- How long does the meringue last once assembled?
It's best enjoyed fresh, but it can last 1-2 days if stored in the refrigerator. Just keep it covered to prevent it from getting soggy!
- Can I add ingredients to the meringue mix?
While you can add chocolate chips or nuts, be mindful as these can affect the texture. Stir gently to keep the meringue airy!