Chocolate meringue roll
Description
The dish is prepared without unnecessary complications. The meringue roll can be made not only from fresh egg whites but also from frozen ones or albumin. Along with the cream, you can add fresh or freeze-dried berries, fruits, nuts, or grated chocolate to the filling. Use only natural cocoa, preferably of good quality, to achieve the desired taste. The finished dessert can be served.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for cooking.
- 2
Step 2
Pour the egg whites into a clean, dry bowl. Add a pinch of salt and beat with a mixer until soft peaks form.
- 3
Step 3
Gradually adding sugar, beat the egg whites until fluffy, white, and thick.
- 4
Step 4
Mix the cocoa with cornstarch and sift into the egg white mixture. Gently stir everything until smooth and free of lumps.
- 5
Step 5
Transfer the ready chocolate dough onto a baking sheet lined with parchment paper and spread it into an even layer 1.5 centimeters thick.
- 6
Step 6
Place the baking sheet in a preheated oven and bake the meringue layer for 20–25 minutes at 160°C. A crust should form on the surface, while the inside remains tender. Remove the baked meringue from the oven and immediately flip it onto another sheet of parchment paper. Carefully peel off the bottom parchment and let it cool completely.
- 7
Step 7
While the crust is cooling, prepare the cream. In a bowl, combine the cream and powdered sugar, and whip until fluffy. Add the cottage cheese and cream cheese, and briefly continue whipping until smooth, approximately 30 seconds to one minute.
- 8
Step 8
Spread the cream evenly over the cold meringue base.
- 9
Step 9
Using parchment paper to assist, carefully roll into a log. Wrap it in parchment paper and refrigerate for 1–2 hours.
- 10
Step 10
Decorate the roll as desired, cut into portions, and serve.
- 11
Step 11
Can be served.