PP meringue roll
Description
The recipe won't take much time. The dessert is made without sugar, so it turns out low-calorie. As a base for the cream, I suggest using light cream cheese. It can be replaced with cottage cheese or ricotta, and heavy cream with lower-fat cream or thick Greek yogurt. If using low-fat cream, whip it with a thickener. Serve chilled.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. You can use any berries you prefer.
- 2
Step 2
Place the egg whites into a suitable container, add salt.
- 3
Step 3
Beat with a mixer until soft peaks form.
- 4
Step 4
Add 1 tablespoon at a time, continuing to whisk, of erythritol sweetener.
- 5
Step 5
Beat until the egg white mixture becomes glossy.
- 6
Step 6
Add the cornstarch and gently mix it in with a spatula.
- 7
Step 7
Line a baking sheet with parchment paper, spread the meringue mixture evenly, and sprinkle with almond flakes (optional). Place in a preheated oven at 160°C and bake for 20–25 minutes.
- 8
Step 8
Quickly flip the finished cake onto a clean sheet of parchment paper and carefully remove the parchment it was baked on. Let the cake cool completely.
- 9
Step 9
For the cream, beat the cream until soft peaks form with the erythritol sweetener and vanilla. Add the cream cheese and beat until a stable cream forms.
- 10
Step 10
Assemble the roll. Spread the cake layer with cream and arrange the berries on top.
- 11
Step 11
Carefully roll up from the narrow edge, using parchment paper to help.
- 12
Step 12
Roll the roll in parchment paper or wrap it in plastic wrap and refrigerate for 1-2 hours.
- 13
Step 13
Take the chilled protein merengue roll out of the refrigerator, trim the edges. Decorate with strawberry berries and mint.
- 14
Step 14
Serve at the table.