Meringue roll with cream

4 servings
1 hour

How to bake a meringue roll with cream? Prepare the necessary meringue products - meringue. Remove the eggs in advance from the refrigerator. Warm squirrels beat better. Separate the whites from the yolks, be careful - even a drop of yolk will prevent the proteins from beating well. Instead of vanillin, you can take vanilla sugar, it will need a teaspoon. Vanillin is a concentrated substance, it needs a little bit, otherwise it will give bitterness.

Start whipping the squirrels at low speed with a mixer. Then gradually increase the speed to medium. Once the proteins have turned into a soft foam, pour in the sugar parts and add the vanillin. Beat the whites for a long time, 10-15 minutes, until glossy and thick. Mixer corollas should leave obvious marks, and when the bowl is turned over, proteins will not fall out of it. Pre-wash the eggs with soda, as there may be harmful bacteria on their surface.

Cover the baking sheet with baking paper. It must be of good quality so that the meringue does not stick to it. It is better to take with a Teflon or silicone coating. Place the whipped proteins on paper and spread them evenly over the entire surface. I have a tray of 30 * 40 cm. The thickness of the protein layer is about one and a half cm.

Preheat the oven to 170 ° C, top-bottom mode. Put a merengue tray in it. Bake meringue for 15-20 minutes. It should become cream in color, and spring slightly when pressed. I took out the meringue after 15 minutes, I was afraid that it would become too brown. It was possible to hold more, reducing the temperature. My meringue turned out to be a little soft.

Let the merengue cool a little, literally 5 minutes. Cover it on top with a piece of parchment and turn it over.

Carefully remove the paper on which the meringue was baked. This is where you will understand how important paper quality is. Mine separated reluctantly, the meringue broke in places. This is not scary, as it then rolled into a roll, but you will take this moment into account. Next, the meringue must be completely cooled, otherwise the heat cream will float.

While the meringue cools, make the cream. You can only make cream from cream, but in order for it to be stable, it is better to add cream cheese to the cream. Instead of powder, feel free to take sugar. And instead of strawberries - any other berries, fruits, dried fruits and nuts. You can even use jam or jams. Take cream with a fat content of 33%.

In a bowl, combine the cream, cheese and icing sugar, whisk with a mixer until thick.

Wash the strawberries, dry, remove the stalks. Cut into small pieces.

Spread the cream evenly over the meringue surface. Spread pieces of berries over it.

Gently, bending the meringue with paper, roll it into a roll. Put the roll straight in paper for two hours in the fridge to stabilize. At the finished roll, trim the uneven edges and garnish with berries, chocolate, nuts or mint leaves as desired. Enjoy your meal!