Meringue roll with pistachios, raspberries and mascarpone

8 servings
3 hours 35 min

How to make a meringue roll? First, prepare the necessary ingredients for the meringue. Proteins should be cold without yolk impurity, and the dishes in which they are stored and beaten - clean, without water droplets. If at least one of these two conditions is violated, then proteins will not rise into foam.

Finely chop the pistachios with a knife or grind in a grinder.

Mix the sugar with the starch and vanillin.

Beat the proteins with salt at a low speed for 1 minute, then gradually pour in the sugar mixed with the starch and vanillin. Continue to beat until dense. The mass should be beaten to such a density so as not to fall off the corollas, but to remain on them in the form of a frozen drop.

Stir wine vinegar and chopped pistachios into the whipped whites.

Stir everything with a mixer or spatula.

Transfer the protein mass to a baking sheet lined with oiled parchment and flatten to form an even rectangular cake. Bake the meringue for about 20 minutes at 170 ° C until golden. Determine the degree of rudeness according to your taste. I usually bring the cake to a barely noticeable golden color, but this time I wanted the cake to be darker. In general, the darker you have the cake, the more expressively the layers of cake and cream in the section will be separated.

The finished bark should spring slightly and not crumble, or crumble only at the edges. Cool the cake on the baking sheet. Then turn over the pure parchment sprinkled with icing sugar and remove the paper. Uneven and severely dried crumbling edges can be trimmed. I did not do this, because I still cut the roll from the tips.

While the cake is baking, make the cream and filling. Cream and mascarpone should be very cold, straight from the fridge.

Wash and dry the raspberries.

In a bowl, combine the cold mascarpone, cream, icing sugar and whisk until smooth.

But it is important to consider that mascarpone cannot be whipped for too long, it can go cereal. And different manufacturers have cream whipping at different speeds. Therefore, it may turn out that you have already beaten the mascarpone, and the cream has still been crushed. Therefore, I advise you to beat the cream separately first. Once they start to thicken, add the mascarpone and icing sugar and whisk until smooth, but not for long.

Apply the cream evenly to the cooled meringue cake, leaving a little to garnish. Spread the raspberries on top. I still sprinkled extra crushed pistachios. ! If you still dry the cake, then if you apply cream to it and hold it for 2-3 minutes, then the cake will soften slightly and it will be easier to roll it into a roll.

Gently roll the bark into a tight roll.

Garnish the roll with leftover pastry bag cream, raspberries and chopped pistachios and refrigerate for 2 hours. Enjoy your meal!