Meringue roll with mascarpone
Description
Prepare a mascarpone and fresh raspberry meringue roll—it's easy and quick, and the result will exceed all expectations. It's much simpler than it seems at first glance. Just follow the step-by-step instructions and everything will turn out perfectly.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
In a mixing bowl, separate the egg whites. Be careful to separate them cleanly, ensuring no yolk particles get into the whites.
- 3
Step 3
Beat the egg whites first until soft peaks form.
- 4
Step 4
Add sugar or powdered sugar in small portions, continuing to beat at high mixer speed.
- 5
Step 5
Beat the egg whites with sugar until stiff peaks form.
- 6
Step 6
Place the egg whites in an even layer on a baking sheet. If you're unsure about the sheet, you can lightly grease it with vegetable oil. Bake in a preheated oven at 200°C (without convection) for 6–7 minutes, then reduce the temperature to 160°C and bake for another 10 minutes.
- 7
Step 7
While the meringue is baking, prepare the cream. Place the mascarpone in a mixing bowl, add powdered sugar, vanilla extract, and 2-3 tablespoons of cream.
- 8
Step 8
Beat the cream until fluffy, then refrigerate.
- 9
Step 9
Cover the ready meringue with another baking sheet.
- 10
Step 10
Flip the meringue over and carefully remove the baking sheet it was baked on.
- 11
Step 11
Spread 2/3 of the cream over the cooled meringue, then place fresh berries on top of the cream. Don't worry if the meringue gets slightly damaged in places—when you roll it up, everything will even out. You can add a bit of lime (lemon or orange) zest to give the flavor a pleasant tang.
- 12
Step 12
Carefully roll up the roll, using a baking sheet or silicone mat to help. Refrigerate for 2-3 hours to set. Before serving, spread the remaining cream on top, decorate with fresh berries and mint leaves. You can trim the edges to make the roll look neater.
- 13
Step 13
Now it's time to enjoy the most delicious and tender dessert, it's pure bliss!