Strawberry meringue roll
Description
When separating eggs into whites and yolks, make sure no yolk gets into the whites, otherwise the mixture won't whip properly. If you don't have fresh strawberries, use frozen ones. To prepare them, chop the berries and cook with sugar and starch until thickened, then cool and spread evenly or in portions over the cream. Decorate the finished dessert with berries, nuts, or chocolate.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Sort the berries, remove the green stems, wash them, and dry thoroughly.
- 2
Step 2
Pour the egg whites into a clean, dry mixing bowl, add a pinch of salt, and beat at medium speed until soft peaks form.
- 3
Step 3
Increase the mixing speed, pour in the lemon juice. While continuing to beat, add the powdered sugar in portions.
- 4
Step 4
Beat the egg whites until stiff peaks form.
- 5
Step 5
Add cornstarch to the egg whites and gently mix until uniform, using a folding motion from the bottom up.
- 6
Step 6
Line a 30x35 cm baking sheet with parchment paper and spread the meringue in an even layer.
- 7
Step 7
Place the baking sheet in a preheated oven and bake for 25 minutes at 160 degrees Celsius until golden brown. Remove the baking sheet, then flip the meringue layer onto another sheet of parchment paper or a silicone mat. Let it stand for 3–5 minutes, then carefully peel off the parchment paper and allow the meringue to cool completely.
- 8
Step 8
Place the cream cheese in a bowl, pour in the cream, and add the powdered sugar. Beat for 3 minutes until fluffy.
- 9
Step 9
Spread the cream evenly over the meringue layer. Cut the strawberries (reserving some for decoration) into pieces and arrange them on top of the cream.
- 10
Step 10
Roll everything into a roll, cover with a clean towel, and refrigerate for 2 hours.
- 11
Step 11
The dessert is ready after some time!