Strawberry meringue roll

6 servings
5 hours

How to make a meringue roll? First, make the ingredients for the bark. Separate the proteins from the yolks. Squirrels should not get a drop of yolk, because then they will not rise.

Whisk the whites with a mixer until dense, thick foam, gradually pouring sugar and vanilla sugar. It is necessary to beat to such a state that when you turn the bowl with proteins upside down, they will not fall out of it. The consistency of properly whipped proteins should be sticky, elastic and very dense.

Cover the baking sheet with parchment and sprinkle the parchment with icing sugar. Lay out the protein mass and flatten it to form a flat, thick rectangle. I needed a specific roll size, so I used a large rectangular baking tin instead of a baking tray.

Bake the meringue cake for 15-18 minutes in the oven preheated to 180 ° C until lightly golden.

Sprinkle the ready-made meringue on top with icing sugar (this is necessary so that it does not stick to the parchment), cover with a sheet of parchment, turn the corge upside down and remove the parchment from it. And leave the cake to cool.

The filling will require strawberries and bitter or dark chocolate. It is better to put the chocolate in the refrigerator for 1-3 hours, or better at night so that it does not melt in your hands.

Finely chop the chocolate with a knife.

Wash the strawberries, dry and slice them. If the berries are small, cut them in half. I had small strawberries, so I cut part in half, and left part intact.

For the cream, we'll need fatty whipping cream and icing sugar. Powdered sugar may not be added at all if you think that there is so much sugar in the cake.

Whisk the cold cream with a mixer until soft, steady peaks, pouring in the icing sugar. Then beat for a few more minutes until the mass is tight and the whisk trail stops tightening. As with whipped proteins, when flipping a bowl, cream should not fall out of it.

Apply the whipped cream evenly to the meringue cake, leaving some cream to coat the roll on top.

Sprinkle the cream layer over the chopped chocolate and place the strawberries on the cream, leaving some strawberries and chocolate to garnish.

Roll up the cake with a roll, put the seam down on the dish. Brush the roll with the remaining cream on top, sprinkle with chocolate and garnish with strawberries.

Remove the strawberry meringue roll to the fridge for 3-4 hours.

Cut the finished roll into portions and serve. Enjoy your meal!