Mandarin Meringue Roll with Citrus Curd

Ingredients

Meringue

170 grams (6 ounces) egg whites
245 grams (8.7 ounces) sugar
35 grams (1.2 ounces) cornstarch
pinch of salt
2 teaspoons (0.3 fluid ounces) lemon juice
flaked almonds (to taste)

Mascarpone cream

250 grams (8.8 ounces) mascarpone
130 milliliters (4.4 fluid ounces) heavy cream
40 grams (1.4 ounces) powdered sugar

Citrus curd

300 grams (10.6 ounces) peeled mandarins
2 egg yolks
25 grams (0.9 ounces) sugar
20 grams (0.7 ounces) cornstarch

Equipment

Stand mixer or electric hand mixer:
A stand mixer makes it easy to beat egg whites to stiff peaks, but a hand mixer will also work well. Ensure your bowl and beaters are clean and dry for perfect meringue formation.
Spatula:
This handy tool is essential for gently folding in the cornstarch and spreading the mascarpone cream.
Baking sheet and parchment paper:
Lining your baking sheet with parchment paper prevents the meringue from sticking and makes the rolling process smoother.
Sieve:
Used for straining the citrus curd, ensuring a smooth and silky texture.
Whisk:
A whisk is vital for stirring the citrus curd mixture continuously to avoid lumps and achieve the perfect thickness.

Instructions

Step 1

**To make the citrus curd**, blend peeled mandarins in a mixer until smooth. Transfer the puree to a saucepan, add the egg yolks, sugar, and cornstarch. Cook over low heat, stirring continuously with a whisk, until the mixture thickens. Strain through a sieve, cover with plastic wrap touching the surface, and cool completely. Ensure that the curd doesn't boil, as it can scramble the eggs.

Step 2

**Prepare the meringue** by ensuring your mixer bowl and beaters are clean and dry. Beat the egg whites with a pinch of salt on medium speed until foamy. Gradually add sugar and lemon juice while increasing the speed to high. Beat until stiff peaks form. Fold in cornstarch gently. To check for stiff peaks, the meringue should hold its shape when you lift the beaters.

Step 3

**Line a baking sheet** with parchment paper. Pipe or spread the meringue onto the parchment paper in a rectangular shape, approximately 28x30 cm. Sprinkle almond flakes on top. Ensure the meringue is evenly spread for consistent baking.

Step 4

**Bake the meringue** at 150°C (300°F) for about 30 minutes. It should be slightly golden and the crust should be crisp. Do not overbake. Keep an eye on the meringue towards the end of the baking time to prevent burning.

Step 5

**After baking**, cover the meringue with another parchment paper, flip it over, and remove the parchment it was baked on. Allow it to cool completely. Cooling completely is crucial for easy rolling.

Step 6

**For the mascarpone cream**, beat chilled mascarpone cheese, cold heavy cream, and powdered sugar until fluffy. Chilling the ingredients helps the cream whip up better.

Step 7

**Assemble the roll** by spreading the cooled citrus curd evenly over the meringue, followed by a layer of mascarpone cream. Gently roll the meringue into a log using the parchment paper as a guide. Refrigerate for a couple of hours to set. Rolling gently prevents cracks in the meringue.

Step 8

**Slice and serve** this delightful Mandarin Meringue Roll, where the airy meringue meets the luscious citrus curd and the velvety mascarpone cream. For the best flavor, serve chilled.

Servings

**Serve up this Mandarin Meringue Roll** with a touch of elegance! For *gatherings*, **slice the roll into delicate pieces** and arrange them artfully on a platter. Want to make it even more festive? 🥂 **Garnish with mandarin slices and a sprinkle of powdered sugar** for that extra flair.

Pair this dessert with a **light, refreshing beverage** like herbal tea or a sparkling citrus drink 🍊. This combo enhances the fresh, tangy notes of the mandarin curd. For a more indulgent twist, serve alongside a scoop of vanilla ice cream 🍦—trust us, your taste buds will thank you!

Hosting a **brunch**? Place the sliced meringue roll on a beautiful cake stand 🥳. The citrusy flavors make it a delightful morning or midday treat that's light yet satisfying. 🕴️ Don't forget to add extra mascarpone cream or a dollop of whipped cream on the side for those who crave extra richness!

Variations

**Craving a gluten-free option?** 🌾 Simply replace cornstarch with a gluten-free starch like potato or tapioca starch. Make sure all other ingredients used are certified gluten-free to avoid cross-contamination.

**For a vegan twist**, swap out the egg whites with aquafaba (the liquid from a can of chickpeas). To make the mascarpone cream vegan, use a dairy-free mascarpone and switch the heavy cream for a plant-based version (such as coconut cream). 🌱 Additionally, replace egg yolks in the citrus curd with cornstarch or another thickening agent. Ensure all other ingredients are vegan-friendly.

Add these tweaks and enjoy a dessert that's just as *delicious* and suitable for everyone! 🎉

Faq

What does "stiff peaks" mean when beating egg whites?
"Stiff peaks" refer to the stage in beating where the egg whites hold a firm shape on the beater when lifted out of the mixture. It should stand up straight and not droop.
Can I use pre-made citrus curd instead?
Absolutely! Using store-bought citrus curd can save time, just ensure it’s a good quality product for best results.
Why did my meringue crack when I rolled it?
This might happen if the meringue was overbaked or not cooled completely before rolling. Ensure it’s just firm enough to hold shape but still pliable.
Is it okay to prepare this dessert a day ahead?
Yes, the Mandarin Meringue Roll can be made a day in advance. Keep it refrigerated to maintain its texture and freshness.
Can I substitute mascarpone with another cheese?
Yes, you can substitute mascarpone with cream cheese or even a light, whipped ricotta for a slightly different flavor and texture.
How do I prevent my citrus curd from lumping?
To avoid lumps, continuously whisk the mixture over low heat and strain it through a sieve to achieve a silky smooth texture. Maintaining a steady, low temperature is key.