Warm greetings to all! Have you already tried my https:// /tvorozhnyj-tort-zavarnym-kremom.html curd cake with custard? Hope so. And today we have prepared a new series of sweets. And it will be a meringue roll. Delicate bezey base and airy cream inside … This combination will not leave anyone indifferent!

By the way, this delicacy is often compared with the famous dancer Anna Pavlova. And here it’s not even worth thinking about the reason - everything is clear. This roll is also airy, weightless and light.

The dessert is not cloying, moderately sweet, with a slight sourness. Therefore, not only inveterate sweet tooth, but also people who are completely indifferent to desserts will appreciate it. You don't like sweets yet? Then urgently try the meringue roll. Moreover, we have prepared for you as many as 6 recipes! Choose!

Content:

• Meringue roll at home - a recipe with curd cheese
• Meringue roll with mascarpone and strawberries at home
• Classic homemade meringue roll with mascarpone
• Cream cheese roll recipe
• Cooking meringue roll with curd cheese and raspberries on video
• Classic meringue roll recipe at home

Meringue roll at home - a recipe with curd cheese

Weightless airy meringue roll with the most delicate cream cheese and cream. Perhaps you can't think of a better one! Although, if you include berries or fruits in the layer, it will be even tastier. Here, as they say, a matter of taste. Let's get started!

Ingredients:

Cakes:

• 6 raw chicken proteins
• A pinch of citric acid
• Powdered sugar - 200 gr.

Cream:

• 33% whipping cream - 150 ml.
• Powdered sugar - 70 gr.
• Curd cheese - 200 gr.

Optionally, use your favorite berries and fruits.

Cooking:

1. We start by preparing the meringue. We take raw chicken eggs, straight from the refrigerator. Separate the protein from the yolk. We don’t need the second one, you can use it in other dishes or dispose of it. But pour the protein into a bowl for whipping.

Important! The bowl in which you are going to work with the protein must be absolutely clean and dry. After all, if the dishes are even with a small greasy trace, the mass will not rise.

Pour in a pinch of citric acid.

Beat with a mixer into a strong white substance.

When the proteins are already stronger and stabilized, we begin to introduce powdered sugar a little bit. I don't recommend using sugar (only if it's very fine). Otherwise, grains of sand may remain in the composition.

Carefully mix each new portion of the powder with a mixer. Then, when all the sugar is fixed, beat until strong peaks.

2. Take a large baking sheet and line it with parchment paper. It is best to take it of good quality and, preferably, with a siliconized coating.

We shift here our air protein composition. Spread evenly over the entire surface of the lined baking sheet.

If you don’t have a large baking sheet, simply place the paper on the table, apply the mass on it, and then carefully transfer it to the oven grate.

3. We heat the oven to 160 degrees. In an already hot oven, remove the future cake for 15 minutes.

4. And while it is baking, prepare at least an airy cream. It is prepared literally for one-two-three! Pour the cream into one bowl, put the curd cheese and powdered sugar here. We arm ourselves with a mixer and turn everything into a homogeneous lush union.

5. The cake is considered ready when the top of it is covered with a crispy crust. However, inside it should remain soft. This is easy to determine by pressing. It is very important not to overdry our biscuit!

We take it out, turn it over on a silicone mat or baking paper. We remove the sheet of paper that was from below (and now from above). We apply our cream on the biscuit (leave a little for decoration).

And now it's up to you! At this stage, you can add any chopped fruit or berries. Also jam or preserves will also be appropriate. But even if you don't add anything, it will be great too!

Lifting by the rug or paper, we begin to roll the tube tightly enough.

Top with the rest of the cream, berries, mint sprigs and everything your heart desires! Before serving, I strongly advise you to give the dessert time to fill up in the refrigerator. So it will become even juicier and tastier.