Meringue roll with raspberries and pistachios
Description
The recipe won't take much time. You can use any berries—blueberries, strawberries—for the filling of this roll. Chill it for just a short while before serving. If stored for a long time, the roll will become overly soaked. It's best when the crust remains crispy. Serve chilled.
Instructions
- 1
Step 1
To prepare the meringue roll, beat the egg whites until fluffy.
- 2
Step 2
While beating, gradually add sugar and starch to the bowl, and add vinegar.
- 3
Step 3
Beat everything until it reaches a stable glossy consistency.
- 4
Step 4
Peel the pistachios and chop them as finely as possible.
- 5
Step 5
Incorporate the ground pistachios into the protein mixture. Do this by hand using a spatula.
- 6
Step 6
Place the entire mixture onto a baking sheet lined with parchment paper. Bake in an oven preheated to 180°C for 15 minutes.
- 7
Step 7
Bake the roll until lightly golden. Then remove it from the oven and carefully flip it over using another baking sheet. Let it cool.
- 8
Step 8
For the cream, beat the cream with powdered sugar until fluffy. Spread the cream onto the cake layer and smooth it evenly over the surface.
- 9
Step 9
Place the raspberries over the entire cream.
- 10
Step 10
Roll it up and refrigerate for one hour to chill.
- 11
Step 11
Carefully slice the finished roll with a sharp knife.