Anna pavlova's meringue roll with raspberries

6 servings
2 hours

In addition to raspberries, other berries can be used. Perfect with cream, cherries, finely chopped apricots or canned peaches are paired. Protein dough, before baking, can be sprinkled with almond petals. It will be even more beautiful and tastier! So that the berries with which you decorate the dessert are better kept on the surface and do not fall, brush the top of the roll with cream (set aside 3-5 tbsp in advance). Dessert is elegant, unusually light, just melts in your mouth!

How to make Anna Pavlova's meringue roll? Prepare all the necessary ingredients for baking the meringue. You will also need clean and dry dishes to beat protein dough. A glass, enameled, ceramic container, but not aluminum, is suitable, otherwise the protein will turn gray.

How to beat squirrels correctly? For the protein to beat well, the eggs must be fresh and chilled (from the fridge). When you separate proteins from yolks, be careful. It is important that not a drop of yolk gets into the protein. Beat with a mixer at minimal speed. Add the sugar and vanillin piecemeal. Do not stop the whipping process. When the sugar is completely dissolved, speed up the mixer and beat the protein mass to steady peaks.

Add the wine white vinegar and cornstarch. To avoid protein settling, gently and slowly mix the mass. Vinegar is essential for stabilizing proteins. You can replace it with lemon juice. Starch prevents sugar from quickly absorbing moisture from the air, thanks to which the ready-made merengue will be crisp on the outside and soft, creamy on the inside. Corn starch can be replaced with potato starch, but its amount should be reduced by half.

Preheat the oven to 180 ° C. To prevent the meringue from sticking when baking, cover the baking sheet with parchment or grease the bottom with oil. Lay out the dough. Flatten the surface. Bake for about 25-30 minutes. Each oven bakes differently. Therefore, the baking time and temperature may need to be changed. When the meringue is light yellow, check. It should be dry on top, and a little wet and sticky on the bottom.

Remove the bark from the oven and leave it to cool directly on the baking sheet. Prepare the filling. You will need fatty cream, raspberries, powdered sugar, vanillin.

Raspberries will work fresh or frozen. Wash fresh raspberries under running water. Dry with paper towels. Defrost frozen berries (be sure to drain the liquid from defrosting berries). You can take any other yagody꞉ strawberries, cherries, blueberries.

Whisk the cream into a strong foam. How to beat cream correctly? Use the product at least 30% fat, otherwise it will not rise. Cream, like whipping dishes, should be very cold, so hold them for at least 1-2 hours in the refrigerator before whipping. Start beating with a mixer at the lowest speeds, gradually increasing the speed.

Since fatty cream beats very quickly, ordinary sugar does not have time to dissolve, so it is better to use powdered sugar. Vanillin can be replaced with vanilla sugar (in the appropriate proportion indicated in the instructions). How do you know that the cream is whipped enough? The cream mass should maintain its shape and not spread. The main thing here is not to overload the cream so that it does not turn into oil.

Generously sprinkle the surface of the protein cake with icing sugar through a fine strainer.

How to properly turn the meringue so as not to damage it? Cut off suitably sized baking paper and cover a baking sheet with cooled bark. Attach the cutting board on top. While holding it, roll over the baking sheet. Corge will be on baking paper.

Lay out the cream. Evenly distribute it over the surface of the bark, receding at the edges of 2. 5 cm.

Put the raspberries evenly on top.

Roll up the roll tightly. Wrap it in parchment, cling film or foil. Send the roll to the fridge for 2-3 hours to soak well in the cream.

Sprinkle the roll with icing sugar before serving. Garnish with berries and fresh raspberry leaves. Pavlova's meringue roll is ready!