Meringue roll with berries and mascarpone
Ingredients
For the meringue base
- 4 egg whites
- A pinch of salt
- 200 g sugar
- 1 teaspoon table vinegar
- 2 teaspoons cornstarch
- 1 tablespoon powdered sugar
For the cream
- 200 ml whipping cream 35%
- 2 tablespoons sugar
- 200 g mascarpone cheese
- 400 g fresh berries + a little for decoration
Preparation video
Add a pinch of salt to the egg whites in a large bowl and beat with a hand mixer until the mixture becomes light and airy. Continue beating while gradually adding the sugar and table vinegar. Once the mixture is stiff and glossy, add the cornstarch and beat until it is evenly incorporated.
Line a 20×30 cm baking tray with baking paper and spread the egg white mixture evenly. Bake the meringue base in a preheated oven at 160 °C for 15 minutes. Immediately after removing the roll from the oven, dust it with 1 tablespoon of powdered sugar using a sieve. Place a sheet of baking paper on top of the roll, then place a metal rack or board on top and flip the tray so that the bottom of the meringue roll is facing up. Remove the tray and the bottom baking paper and allow the roll to cool for at least 30 minutes.
Prepare the cream. Whip the cream with sugar until stiff peaks form. Gently fold in the mascarpone cheese with a spatula until smooth and uniform. Rinse the berries and, if necessary, cut them into smaller pieces. Once the roll has cooled, spread approximately ¾ of the mascarpone cream evenly over it. Arrange the berries along one of the short edges and roll it up, starting from the short side.
Spread the remaining cream on top and decorate with fresh berries.
Preparation
Add a pinch of salt to the egg whites in a large bowl and beat with a hand mixer until the mixture becomes light and airy. Continue beating while gradually adding the sugar and table vinegar. Once the mixture is stiff and glossy, add the cornstarch and beat until it is evenly incorporated.
Line a 20×30 cm baking tray with baking paper and spread the egg white mixture evenly. Bake the meringue base in a preheated oven at 160 °C for 15 minutes. Immediately after removing the roll from the oven, dust it with 1 tablespoon of powdered sugar using a sieve. Place a sheet of baking paper on top of the roll, then place a metal rack or board on top and flip the tray so that the bottom of the meringue roll is facing up. Remove the tray and the bottom baking paper and allow the roll to cool for at least 30 minutes.
Prepare the cream. Whip the cream with sugar until stiff peaks form. Gently fold in the mascarpone cheese with a spatula until smooth and uniform. Rinse the berries and, if necessary, cut them into smaller pieces. Once the roll has cooled, spread approximately ¾ of the mascarpone cream evenly over it. Arrange the berries along one of the short edges and roll it up, starting from the short side.
Spread the remaining cream on top and decorate with fresh berries.
Meringue roll with berries and mascarpone
Ingredients
For the meringue base
- 4 egg whites
- A pinch of salt
- 200 g sugar
- 1 teaspoon table vinegar
- 2 teaspoons cornstarch
- 1 tablespoon powdered sugar
For the cream
- 200 ml whipping cream 35%
- 2 tablespoons sugar
- 200 g mascarpone cheese
- 400 g fresh berries + a little for decoration
Preparation
Add a pinch of salt to the egg whites in a large bowl and beat with a hand mixer until the mixture becomes light and airy. Continue beating while gradually adding the sugar and table vinegar. Once the mixture is stiff and glossy, add the cornstarch and beat until it is evenly incorporated.
Line a 20×30 cm baking tray with baking paper and spread the egg white mixture evenly. Bake the meringue base in a preheated oven at 160 °C for 15 minutes. Immediately after removing the roll from the oven, dust it with 1 tablespoon of powdered sugar using a sieve. Place a sheet of baking paper on top of the roll, then place a metal rack or board on top and flip the tray so that the bottom of the meringue roll is facing up. Remove the tray and the bottom baking paper and allow the roll to cool for at least 30 minutes.
Prepare the cream. Whip the cream with sugar until stiff peaks form. Gently fold in the mascarpone cheese with a spatula until smooth and uniform. Rinse the berries and, if necessary, cut them into smaller pieces. Once the roll has cooled, spread approximately ¾ of the mascarpone cream evenly over it. Arrange the berries along one of the short edges and roll it up, starting from the short side.
Spread the remaining cream on top and decorate with fresh berries.
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