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Cream and raspberry meringue roll

Cream and raspberry meringue roll

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Recipe Meringue roll with cream and raspberries of 25-04-2019

The cream and raspberry meringue roll it is absolutely fantastic. A delicate shell of crumbly meringue with an equally delicate filling based on cream and mascarpone. The sour taste of raspberries to dampen the sweetness. A fairy tale! And if you think that it is also a dessert suitable for celiacs ... The only difficulty of this recipe is being able to roll the layer of meringue without making it crumble, but I will reveal a trick: it all lies in finding the right cooking point.
The result, then, if you like the genre, is really amazing, as well as rather impressive. I promise you that if you have a little patience and follow the procedure well, you will have no problems! And then, do you want to put the satisfaction of having made it?
In short, if you have egg whites to consume or if you want to make a different roll than usual, this is the recipe for you :)


How to make cream and raspberry meringue roll

Start beating the egg whites with whips.
When they start to get a little whipped, start adding the sugar a little at a time.
When they are well whipped, add vanilla, vinegar and cornstarch, always continuing to whisk.

Line the baking sheet with parchment paper, taking care to leave the long edges so that they protrude a few cm from the pan.
Pour in the meringue and level the surface well.
Then bake in a preheated convection oven at 160 ° C for about 30 minutes: you will have to create a thin crust on the surface, but the inside will have to remain soft.

Remove the meringue from the oven, gently remove it from the parchment paper and roll it up, taking care to leave the smoother side (the one that was on the parchment paper) outwards.
Let it cool down.

Meanwhile, prepare the cream: pour the mascarpone into a bowl and work it briefly with a whisk to make it creamier.
Add the cream and start whipping.
When the cream is almost completely whipped, add the icing sugar.

Take back the cold meringue, open it gently and spread the cream on it.
Distribute the raspberries on the surface, then roll the meringue again, always gently, using the parchment paper.
Let it harden in the fridge for at least 30 minutes.

The cream and raspberry meringue roll is ready: if you want you can sprinkle it with icing sugar and decorate it with fresh raspberries. I served it like this, beautiful in its simplicity.

Video: Monicas Meringue Roulade (July 2022).


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