Blueberry meringue roll
Description
The roll turns out very tender and juicy thanks to the blueberries. When separating eggs into whites and yolks, make sure no yolk gets into the whites, otherwise they won't whip properly. If using frozen berries, first defrost them on the bottom shelf of the refrigerator, then use only whole berries without juice.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Separate the eggs into whites and yolks. Transfer the whites to the bowl of a mixer; we won't need the yolks. Add a pinch of salt and beat the whites on medium speed until soft peaks form. Continuing to beat, increase the speed to high, gradually add the powdered sugar in portions, and pour in the lemon juice. Beat until stiff peaks form, which will take approximately 7–9 minutes.
- 3
Step 3
Sift the starch into the whipped mixture and gently mix with a silicone spatula, folding from the bottom up until smooth and uniform.
- 4
Step 4
Line a 30x25 cm baking tray with parchment paper or a silicone baking mat and place the meringue dough on it. Spread it out into an even layer.
- 5
Step 5
Place the baking sheet in a preheated oven and bake the meringue at 160 degrees Celsius for 30–35 minutes. Remove the baking sheet, flip the meringue layer onto another sheet of parchment paper or foil, and let it rest for 5–10 minutes. Then carefully peel off the paper from the bottom and allow the layer to cool completely.
- 6
Step 6
Place the cream cheese, powdered sugar, and cream into a bowl. Beat until smooth and fluffy.
- 7
Step 7
Spread the cream evenly over the bottom of the prepared crust, and arrange the blueberries on top.
- 8
Step 8
Carefully roll the dough into a tight log, wrap it in plastic wrap, and refrigerate for 2-3 hours.
- 9
Step 9
Can be served.