Meringue roll with cream and raspberries

10 servings

60 minutes

Meringue roll with cream and raspberry is an elegant and airy treat from Estonian cuisine. Its base is a delicate meringue baked to a golden crispy crust, complemented by creamy filling and juicy raspberries. This dessert combines the fragility of meringue with the velvety texture of whipped cream, while the sweet-sour taste of raspberries adds a refreshing note. Almond flakes add a pleasant nutty crunch. This roll not only pleases the eye but is also perfect for special occasions, creating an atmosphere of refined indulgence.

Energy value per serving

• Calories: 424.8
• Proteins: 6.2g
• Fats: 24g
• Carbohydrates: 46.4g

Ingredients

• Egg white: 300 g
• Starch: 2 tbsp
• Almond flakes: 50 g
• Cream 35%: 600 ml
• Sugar: 400 g
• Frozen raspberries: 300 g

Cooking steps

1. Whip the egg whites, gradually adding 300 g of sugar. Whip until stiff peaks form. Gently add the sifted starch.

   Required ingredients:

   • Egg white: 300 g
   • Sugar: 400 g
   • Starch: 2 tablespoons

2. Spread the mixture evenly on baking paper and sprinkle with toasted almond flakes on top. Preheat the oven to 150–170 degrees and bake until golden or for about 20 minutes.

   Required ingredients:

   • Almond flakes: 50 g

3. Leave the door open and let the meringue acclimatize at room temperature. Then carefully remove the meringue from the oven.

4. When the meringue cools, cover it with baking paper and flip it so that the side with almond flakes is facing down. Carefully remove the baking paper. (The cream should be ready.)

5. Whip the chilled cream with sugar (100 g).

   Required ingredients:

   • Cream 35%: 600 ml
   • Sugar: 400 g

6. Spread cream on the meringue, then evenly distribute thawed or fresh raspberries. Apply cream on the cooled but not dried cake so that the meringue can easily roll.

   Required ingredients:

   • Frozen raspberries: 300 g

7. Carefully roll the meringue with cream into a roulade. Serve on the same day.